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 ½ cups all-purpose flour; ½ cup granulated sugar; 2 teaspoons baking powder; ½ teaspoon baking soda; ½ teaspoon salt; 1 cup plain Greek yogurt; 1 large egg; ⅓ cup vegetable oil; 1 tablespoon lemon juice; 1 tablespoon lemon zest; 1 cup fresh blueberries

Highlighted under: Sweet Baking Collection

I love baking these Lemon Blueberry Yogurt Muffins on sunny weekend mornings. The bright zing of lemon paired with sweet blueberries brings such joy and warmth to the table. Each muffin is moist and fluffy, thanks to the yogurt, which adds a pleasant tanginess that perfectly balances the sweetness. I've made these for brunch gatherings and they never last long! If you’re looking for an easy, delicious treat to impress your family and friends, this recipe is a must-try. They’re delightful with morning coffee or as an afternoon snack!

Created by

Natalie Evans

Last updated on 2026-02-07T23:25:36.242Z

When I first combined lemon and blueberry flavors, I was blown away by how refreshing and invigorating they are together. The tartness of the lemon enhances the sweet blueberries, making each bite a burst of flavor. I found that using Greek yogurt not only makes the muffins exceptionally moist but also adds a lovely tang that brightens the overall taste.

While experimenting, I discovered that adding lemon zest before mixing helps to amplify that citrusy aroma throughout the muffins. Trust me, your kitchen will smell heavenly while they bake! To achieve the perfect muffin texture, avoid overmixing the batter. This little tip ensures they come out light and fluffy every time!

Why You Will Love These Muffins
Zesty lemon enhances the sweet blueberries for a delightful flavor.
Moist and fluffy texture thanks to the yogurt.
Perfectly easy and quick, making them great for any occasion.

The Role of Yogurt

Using plain Greek yogurt in these muffins is a game changer. It not only contributes to the moistness and fluffiness of the final product, but it also provides a subtle tang that beautifully complements the sweetness of the blueberries. The acidity in yogurt helps to activate the baking soda, giving the muffins a light texture without the need for excessive fat. If you don't have Greek yogurt, you can substitute with regular plain yogurt or even unsweetened applesauce, though this may alter the texture slightly.

When incorporating the yogurt into the mix, ensure it's at room temperature. Cold yogurt can cause the batter to chill and create dense muffins. I like to take it out of the refrigerator about 30 minutes before I start baking to allow it to warm up, ensuring a smoother blend with the other wet ingredients.

Baking Tips for Perfect Muffins

To achieve perfectly risen muffins, be cautious not to overmix the batter. Mixing only until the dry ingredients are just moistened will keep your muffins airy and prevent them from becoming tough. Leaving the batter lumpy is key—those little pockets of flour will blend in during baking and will keep the muffins soft. Additionally, fill each muffin cup to about two-thirds full to allow room for rising without spilling over.

If you're unsure about the baking time, start checking your muffins at the 18-minute mark. A toothpick inserted into the center should come out clean or with a few moist crumbs attached. Overbaking can lead to dry muffins, so keep a close eye on them as they approach the end of the baking time. The tops should be lightly golden and spring back when gently touched.

Ingredients

Gather these ingredients to make your delicious muffins:

Muffin Ingredients

1 ½ cups all-purpose flour
½ cup granulated sugar
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup plain Greek yogurt
1 large egg
⅓ cup vegetable oil
1 tablespoon lemon juice
1 tablespoon lemon zest
1 cup fresh blueberries

Mix these ingredients carefully to achieve a perfectly combined batter.

Instructions

Follow these simple steps to bake your muffins:

Preheat the Oven

Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it lightly.

Mix Dry Ingredients

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.

Combine Wet Ingredients

In another bowl, mix the yogurt, egg, vegetable oil, lemon juice, and lemon zest until smooth.

Combine Mixtures

Pour the wet ingredients into the dry ingredients. Stir until just combined – be careful not to overmix!

Fold in Blueberries

Gently fold in the blueberries, ensuring not to break them. The batter should be lumpy.

Fill Muffin Cups

Scoop the batter into the prepared muffin tin, filling each cup about ⅔ full.

Bake

Bake in the preheated oven for 18-20 minutes or until a toothpick inserted in the center comes out clean.

Cool and Serve

Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.

Enjoy your freshly baked muffins warm or at room temperature!

Pro Tips

For extra flavor, add a pinch of cinnamon to the dry ingredients. You can also substitute the blueberries with raspberries for a delightful twist.

Serving Suggestions

These Lemon Blueberry Yogurt Muffins are fantastic served warm, fresh out of the oven, but they also hold up well for days after baking. To serve, consider spreading a bit of butter or cream cheese on top to add an extra layer of flavor. They pair wonderfully with a light drizzle of honey or a sprinkle of powdered sugar for a sweet finish. For a delightful breakfast or brunch option, serve them alongside a fresh fruit salad or yogurt parfait.

If you're looking to jazz them up, try adding a sprinkle of cinnamon or nutmeg to the dry ingredients for a warm spice kick or mix in different berries like raspberries or blackberries. A lemon glaze made from powdered sugar and lemon juice drizzled over the top can also elevate these muffins to dessert status.

Storage and Freezing

To keep your muffins fresh, store them in an airtight container at room temperature for up to 3 days. If you want to enjoy them later, freezing is a fantastic option. Allow the muffins to cool completely, then place them in a freezer-safe bag or container. They can be frozen for up to 2 months. To reheat, simply pop them in the microwave for about 20-30 seconds or allow to thaw at room temperature for a couple of hours.

If you prefer fresh muffins every week, consider prepping a double batch and freezing half. When you're ready for a muffin fix, simply thaw and reheat. This not only saves you time but ensures you always have a delicious, homemade treat on hand.

Questions About Recipes

→ Can I use frozen blueberries?

Yes, but do not thaw them before adding to the batter to prevent the muffins from turning blue.

→ How should I store the muffins?

Store them in an airtight container at room temperature for up to 3 days, or refrigerate them for up to a week.

→ Can I make these muffins gluten-free?

You can substitute the all-purpose flour with a 1:1 gluten-free blend. Make sure it contains xanthan gum for the best results.

→ What can I use instead of Greek yogurt?

You can substitute Greek yogurt with sour cream or regular plain yogurt, but the texture may vary slightly.