Jump to Recipe

These tender and flavorful tahini muffins are packed with juicy blueberries, bright lemon zest, and the nutty richness of tahini. They’re easy to make, not too sweet, and perfect for breakfast, snack time, or brunch.

Table of Contents

I’ve always loved playing around with texture and ingredients in baking—especially when it comes to giving a classic recipe a unique, elevated twist. Lately, I’ve been leaning into ingredients that add depth and richness without overpowering sweetness. That’s exactly why I love baking with tahini.

Tahini, a smooth sesame seed paste, brings a subtle nuttiness and rich mouthfeel that works beautifully in both sweet and savory baking. When added to muffins, it lends a moist, almost velvety texture, and a hint of bitterness that balances beautifully with fruit and vanilla. These tahini muffins are a result of one of those “what do I have in the pantry?” moments—and I’m so glad I wrote it down because they’ve quickly become a go-to!

Why I Love This Tahini Muffin Recipe

  • A new way to enjoy tahini beyond hummus or salad dressing.
  • Soft and moist thanks to the combo of tahini and melted butter.
  • Bright, nutty, and not too sweet—a refreshing change from overly sugary muffins.
  • Versatile: Swap the fruit, change the flour, or turn them into a loaf!

Ingredients You’ll Need

Dry Ingredients

  • 1 cup all-purpose flour – You can substitute with white whole wheat flour or a 1:1 gluten-free flour blend.
  • ⅔ cup sugar – Coconut sugar or maple sugar work well too.
  • 1½ tsp baking powder
  • ¼ tsp baking soda
  • Pinch of salt

Wet Ingredients

  • 2 eggs
  • ½ cup butter, melted – Coconut oil is a good dairy-free option.
  • ⅓ cup tahini – Choose one that’s smooth and pourable for best texture.
  • 1 tbsp vanilla extract

Add-ins

  • 1 cup fresh blueberries – Frozen works too, just don’t thaw them.
  • 1 tbsp lemon zest – Adds brightness and pairs beautifully with tahini.

Substitutions & Variations

  • Make it dairy-free: Use melted coconut oil instead of butter.
  • Use different fruits: Raspberries, chopped strawberries, or even figs would be delicious.
  • Make it gluten-free: Sub your favorite GF flour blend—ensure it includes xanthan gum.
  • Add chocolate: Tahini and chocolate are a dreamy combo (try ½ cup dark chocolate chunks).

Directions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease.
  2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  3. In a separate bowl, whisk together the eggs, melted butter, tahini, and vanilla.
  4. Add the wet ingredients to the dry and stir until just combined.
  5. Fold in the blueberries and lemon zest gently.
  6. Scoop the batter evenly into your muffin tin, filling each about ¾ of the way.
  7. Bake for 20–25 minutes, or until the tops are golden and a toothpick comes out clean.
  8. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Expert Tips for Perfect Tahini Muffins

Use runny tahini: If it’s too thick, it won’t mix as smoothly into the batter.

Don’t overmix the batter or the muffins can turn dense.

Zest your lemon over the batter so the oils fall right into the mix.

Try a sprinkle of sesame seeds on top before baking for a visual (and tasty) touch.

How to Store + Make Ahead

  • Store at room temperature in an airtight container for up to 3 days.
  • Freeze for up to 2 months. Let thaw at room temperature or microwave for 30 seconds.
  • Make the batter ahead: Cover and refrigerate overnight, then bake fresh the next morning.

FAQ

Absolutely. Tahini behaves similarly to almond or peanut butter in baked goods, but has a more neutral, slightly bitter flavor.

Yes! It’s full of healthy fats, iron, and calcium—making it a great choice for adding richness and nutrition.

Yes, just swap in a gluten-free 1:1 flour blend with xanthan gum. They’ll still be soft and flavorful.

Yes—and I recommend it. Tahini and chocolate are a match made in baking heaven.

Other Muffin Recipes You’ll Love

Final Thoughts

If you’ve never baked with tahini before, these tahini muffins are the perfect place to start. They’re not only simple to make, but they also offer a lovely balance of richness, brightness, and texture. Whether you’re a seasoned tahini lover or just curious, I hope this recipe inspires you to bring a little sesame magic into your baking routine.

As always, I’m here to help you fall back in love with cooking—and these muffins are one more way to do just that.

Connect With Me

Want to connect? Follow me on Instagram for more delicious recipes and food tips. And, join me over on Facebook where I share recipes daily!

Blueberry Lemon Tahini Muffins Recipe

Yield: 8 large or 12 regular
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

If you’ve never baked with tahini before, these tahini muffins are the perfect place to start. They’re not only simple to make, but they also offer a lovely balance of richness, brightness, and texture. Whether you’re a seasoned tahini lover or just curious, I hope this recipe inspires you to bring a little sesame magic into your baking routine.

Ingredients

  • 1 cup all-purpose flour
  • ⅔ cup sugar
  • 1½ tsp baking powder
  • ¼ tsp baking soda
  • Pinch of salt
  • 2 eggs
  • ½ cup butter, melted
  • ⅓ cup tahini
  • 1 tbsp vanilla extract
  • 1 cup fresh blueberries
  • 1 tbsp lemon zest

Instructions

  1. Preheat oven to 350°F. Line muffin tin.
  2. Mix dry ingredients in one bowl.
  3. Whisk wet ingredients in another bowl.
  4. Combine, then fold in blueberries and zest.
  5. Scoop into tin and bake 20–25 min. Cool and enjoy.

Notes

To make large muffins, fill 8 muffin tins to the top. For 12 regular muffins, fill 3/4 full.

© Christopher

Similar Posts