Lemon Blueberry Yogurt Muffins

Name: Lemon Blueberry Yogurt Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12 muffins
Ingredients: 1 cup all-purpose flour; 1 cup whole wheat flour; 1 cup Greek yogurt; 1/2 cup sugar; 1/4 cup vegetable oil; 2 large eggs; 1 tablespoon lemon juice; 1 tablespoon lemon zest; 1 teaspoon baking powder; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 cup fresh blueberries

Highlighted under: Sweet Baking Favorites

I absolutely love starting my day with these Lemon Blueberry Yogurt Muffins. The tangy lemon and sweet blueberries work harmoniously to create a refreshing treat that's perfect for breakfast or a snack. I often find myself reaching for this recipe when I have a craving for something delicious yet wholesome. The addition of yogurt keeps the muffins moist and fluffy, making them an irresistible option, especially when shared with family and friends.

Created by

Lauren Mitchell

Last updated on 2026-02-07T19:01:36.075Z

When I first baked these Lemon Blueberry Yogurt Muffins, I was pleasantly surprised by how easy they were to make! The key to their delightful flavor is the combination of fresh lemon juice and zest, which adds a vibrant kick. I remember the joyful moment when I pulled them out of the oven, the warm aroma filling my kitchen, promising a delicious treat.

In my experience, using Greek yogurt not only enhances the texture but also packs in some extra protein, making these muffins a filling option. Don't forget to gently fold in the blueberries to prevent them from bursting; this little tip ensures every bite is balanced with flavor!

Why You'll Love These Muffins
Bright, zesty flavor that wakes up your taste buds
Moist and tender texture thanks to the yogurt
Easy to make and perfect for breakfast on-the-go

Understanding the Ingredients

Each ingredient in these Lemon Blueberry Yogurt Muffins plays a crucial role in achieving that perfect moist and fluffy texture. The Greek yogurt is particularly essential as it not only contributes to moisture but also adds tanginess, balancing the sweetness of the sugar and blueberries. If you're looking for a dairy-free option, you can substitute the Greek yogurt with a plant-based yogurt alternative, keeping the flavors lively and delicious.

The combination of all-purpose flour and whole wheat flour gives the muffins structure while adding a hint of nutrition. If you'd like a gluten-free version, you can replace both flours with a gluten-free all-purpose blend. Just ensure your baking powder and soda are also gluten-free. This swap can maintain the muffins' lightness, ensuring everyone can enjoy them.

Tips for Perfect Muffins

To ensure your muffins rise beautifully and bake evenly, be cautious not to overmix the batter. Overmixing can develop gluten, resulting in dense muffins rather than the light and airy texture we want. Mix the wet and dry ingredients until just combined, and you can still have a few lumps in your batter. This is a key technique for achieving that ideal muffin consistency.

If you're making these muffins for a gathering, consider adding a lemon glaze on top after they cool for an extra zesty kick. Simply mix powdered sugar with a bit of lemon juice until it reaches a pourable consistency, then drizzle it over the cooled muffins. This not only enhances the flavor but also adds a lovely glossy finish, making your muffins even more enticing.

Ingredients

Muffin Ingredients

1 cup all-purpose flour
1 cup whole wheat flour
1 cup Greek yogurt
1/2 cup sugar
1/4 cup vegetable oil
2 large eggs
1 tablespoon lemon juice
1 tablespoon lemon zest
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup fresh blueberries

Instructions

Prepare the Oven and Muffin Tin

Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it with non-stick spray.

Mix Wet Ingredients

In a large bowl, combine the Greek yogurt, sugar, vegetable oil, eggs, lemon juice, and lemon zest. Whisk until smooth.

Combine Dry Ingredients

In another bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, and salt.

Combine Mixtures

Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix.

Fold in Blueberries

Gently fold in the blueberries, taking care not to crush them.

Fill Muffin Tin

Spoon the batter into the prepared muffin tin, filling each cavity about 2/3 full.

Bake

Bake in the preheated oven for about 20 minutes, or until a toothpick inserted in the center comes out clean.

Cool and Serve

Remove the muffins from the oven and let them cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Pro Tips

For added flavor, consider adding a sprinkle of poppy seeds or a glaze made of lemon juice and powdered sugar on top of the muffins once they cool.

Storage and Freezing

These Lemon Blueberry Yogurt Muffins store well, making them a great make-ahead option. Once cooled, you can keep them in an airtight container at room temperature for up to three days. For longer storage, consider freezing them. Place the fully cooled muffins in freezer bags or airtight containers, separating each muffin with parchment paper to prevent sticking. They can be frozen for up to three months.

When you're ready to enjoy a muffin, simply thaw them in the refrigerator overnight or pop one in the microwave for about 15-20 seconds for a quick warm-up. They’ll taste as fresh as the day they were baked!

Variations to Try

Feel free to experiment with different fruits! Raspberries, blackberries, or even diced strawberries can be delightful substitutes for the blueberries. Each fruit will impart a unique flavor profile to the muffins, keeping your breakfast exciting. Just remember that the moisture content might vary slightly, so adjust cooking time if you swap the fruits.

For an additional flavor boost, consider adding spices like cinnamon or nutmeg, which can deepen the flavor of the muffins. Start with 1/2 teaspoon of cinnamon, and you’ll create a warm, comforting note that complements the lemon beautifully.

Questions About Recipes

→ Can I use frozen blueberries?

Yes! Just make sure to add them directly from the freezer to the batter without thawing.

→ How should I store the muffins?

Store them in an airtight container at room temperature for up to 3 days, or freeze for longer storage.

→ Can I substitute the Greek yogurt?

Absolutely! You can use any plain yogurt, but Greek yogurt provides the best texture and flavor.

→ Is it possible to make these muffins gluten-free?

Yes, you can substitute the all-purpose and whole wheat flour with a gluten-free flour blend, ensuring it has a good binding agent.