Lemon Blueberry Yogurt Muffins

These Lemon Blueberry Yogurt Muffins are soft, moist and bursting with fresh lemon flavor and juicy blueberries! Made with Greek yogurt and wholesome ingredients, they are perfect for breakfast, snacks or meal prep.

You are going to love these Lemon Blueberry Yogurt Muffins! Soft, moist and bursting with juicy blueberries and fresh lemon flavor in every bite. Made with creamy Greek yogurt, fresh lemon juice, and wholesome ingredients, these muffins bake up tender and fluffy with a hint of crunch from a sprinkle of sugar. Whether you’re looking for an easy breakfast, a healthy-ish afternoon snack, or a sweet addition to brunch, this lemon-blueberry muffin recipe is guaranteed to become a family favorite!

Why You’ll Love These

Soft and fluffy – these muffins have the best soft texture thanks to the creamy Greek yogurt that keeps them perfectly moist and fluffy.
Lighter muffins – these lemon blueberry muffins are made healthier with whole wheat pastry flour, protein-packed yogurt, fresh blueberries and zero refined sugar.
Great for meal prep – these muffins will last up to a week in an airtight container making them perfect for grab on-the-go breakfasts and are freezer-friendly.
Customizable – use your favorite berries, a variety of mix-ins or ingredients swaps to fit your dietary preferences.

Ingredients You’ll Need

flour – I used a combination of whole wheat pastry flour and all-purpose flour to get a soft, fluffy texture. You could also use gluten-free 1 to 1 baking flour.
baking powder + baking soda – these act as leavening agents to help the muffins rise and keep them soft and fluffy.
eggs – helps bind the muffins and give them structure and height.
Greek yogurt – keeps these muffins moist and adds a boost of protein. You could also use sour cream or even applesauce.
butter – adds extra moisture to these muffins along with a rich flavor and soft texture.
fresh lemons – fresh lemon juice adds brightness and tang while the lemon zest brings bold, fresh lemon flavor. Avoid using bottled lemon juice as it can taste a little tinny.
cane sugar – naturally sweetens these muffins without using refined sugar. You could also use regular granulated sugar, honey or maple syrup.
pure vanilla extract – adds a boost of flavor and warmth.
blueberries – you can use fresh or frozen blueberries in these muffins. I like to toss them in a bit of flour to help prevent them from sinking in the batter.
salt – enhances all the flavors.

How to Make Lemon Blueberry Muffins

Prepare oven. Preheat oven to 425 degrees F. Line a standard 12-cup muffin tin with paper liners or lightly coat with nonstick spray.
Mix dry ingredients. In a medium bowl, whisk together the flours, baking powder, baking soda and salt. Set aside.
Make lemon sugar. In a small bowl, combine the cane sugar and freshly grated lemon zest. Using your fingertips, rub the zest into the sugar for about 30 to 60 seconds, until the sugar becomes slightly damp and fragrant.
Mix wet ingredients. In a large bowl, whisk together the eggs, Greek yogurt, lemon sugar mixture, melted butter, lemon juice and vanilla. Mix until smooth and well combined.
Combine the batter. Pour the wet ingredients into the dry ingredients and gently stir with a spatula until just combined. Be careful not overmix, as this can create dense muffins.
Fold in the blueberries. Toss the blueberries with 1 to 2 teaspoons of flour and gently fold them into the muffin batter.
Bake the muffins. Divide the batter evenly among 12 muffin cups and sprinkle with a little cane sugar on top of the muffins. Bake at 425 degrees F for 5 minutes. Without opening the oven door, reduce the temperature to 350 degrees F and continue baking for 12 to 15 minutes, or until a toothpick inserted in the center comes out clean.
Let the muffins cool. Allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.

Tips for the Best Lemon Blueberry Muffins

Rub the lemon zest into the sugar – this releases the natural oils and gives these muffins stronger lemon flavor.
Don’t overmix the batter – mix only until the flour disappears for the softest texture in these muffins.
Coat the blueberries with flour – this helps keep the berries suspended throughout the batter.
Use room-temperature ingredients – everything blends more evenly and creates a better rise.
Measure flour correctly – spoon flour into measuring cups and level with a knife instead of scooping directly from the bag.
Avoid thawing frozen blueberries – if using frozen berries, add them straight from the freezer to prevent streaking.
Don’t skip the oven temperature change – starting at a higher heat creates those bakery-style muffin tops.

Variations and Substitutions

Extra lemony – add an additional teaspoon of lemon zest or drizzle the cooled muffins with a simple lemon glaze.
Use different citrus – if you love citrus flavor, try replacing the lemon with orange or lime for a fun twist. Orange zest and juice creates a sweeter, more mellow flavor, while lime adds a bright, tangy kick that is perfect for summer.
Use different berries – swap the blueberries for raspberries, blackberries, chopped strawberries or a variety of mixed berries.
Make them even lighter – replace the melted butter with an equal amount of avocado oil or melted coconut oil.
Add a crumb topping – top each muffin with a simple streusel made from flour, brown sugar and butter before baking. Sprinkle extra lemon zest too, if desired.
Make them gluten-free – simple replace both flours with 1:1 gluten-free baking flour blend that contains xantham gum. Just make sure to let the batter rest for 10-15 minutes before baking as this gives the gluten-free flour time to absorb moisture.
Make them dairy-free – replace the Greek yogurt with dairy-free yogurt and substitute the melted butter with avocado oil or melted coconut oil.
Make mini muffins – bake in a mini muffin pan and reduce the baking time to approximately 10 to 12 minutes.

Prepping and Storage

To Store – These muffins can be stored in an airtight container at room temp for 3 days or in the refrigerator for up to 1 week. Allow muffins to come to room temperature or warm briefly before serving.
To Freeze – Store these muffins in a freezer-safe bag or container for up to 3 months in the freezer. Thaw overnight in the refrigerator or at room temperature for a few hours before enjoying.
To Reheat – Warm the muffins in the microwave for 10 to 15 seconds or in a 300-degree F oven for about 5 minutes until heated through.

More Healthy Muffins

Hope you all enjoy this EASY Lemon Blueberry Muffin recipe! If you love these as much as we do, please leave a star rating below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny!

Course Breakfast, Dessert

Cuisine American

Keyword Lemon Blueberry Yogurt Muffins

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 178kcal

Ingredients

1 cup whole wheat pastry flour
3/4 cup all-purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 cup cane sugar + more for sprinkling
1 lemon zest + juice
2 eggs
3/4 cup plain Greek yogurt
1/4 cup salted butter melted and cooled
2 tsp vanilla extract
1 1/2 cups blueberries
1-2 tsp flour (to coat the blueberries)

Instructions

Prepare oven. Preheat oven to 425 degrees F. Line a standard 12-cup muffin pan with paper liners or lightly coat with nonstick spray.
Mix dry ingredients. In a medium bowl, whisk together the flours, baking powder, baking soda and salt. Set aside.
Make lemon sugar. In a small bowl, combine the cane sugar and freshly grated lemon zest. Using your fingertips, rub the zest into the sugar for about 30 to 60 seconds, until the sugar becomes slightly damp and fragrant.
Mix wet ingredients. In a large bowl, whisk together the eggs, Greek yogurt, lemon sugar mixture, melted butter, lemon juice and vanilla. Mix until smooth and well combined.
Combine the batter. Pour the wet ingredients into the dry ingredients and gently mix with a spatula until just combined. Be careful not overmix, as this can create dense muffins.
Fold in the blueberries. Toss the blueberries with 1 to 2 teaspoons of flour and gently fold them into the batter.
Bake the muffins. Divide the batter evenly among 12 muffin cups and sprinkle with a little cane sugar. Bake in the oven at 425 degrees F for 5 minutes. Without opening the oven door, reduce the temperature to 350 degrees F and continue baking for 12 to 15minutes, or until a toothpick inserted in the center comes out clean.
Let the muffins cool. Allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.

Nutrition