Lemon Blueberry Muffins with Greek Yogurt
Developed and tested by Robyn Conley Downs
on Feb 4, 2026 (last updated Mar 20, 2026) 
Light and fluffy, my lemon blueberry muffins are made with Greek yogurt, real lemon zest, and bursts of juicy blueberries. They’re simple to make in one bowl (no mixer), quick to bake, easy to store, and just right for busy mornings or afternoon snacks!
5 star review
“This recipe is a WINNER! 6/6 family members love them, and that doesn’t happen often!”
– Morgan
The Perfect, Moist Lemon Blueberry Muffins
Ohhhhh, I am SO excited to share my lemon blueberry muffins with you! They’re bright and lemony, packed with blueberries, and super soft + moist thanks to the Greek yogurt. I created this simplified version so you don’t have to cream butter, drag out a mixer, or babysit the batter, but they are still familiar, cozy, and will honestly disappear before they even have time to cool!
They’re really the kind of muffin that works basically anytime, too. Breakfast, afternoon snack, or tucking in a lunchbox, it all works. The lemon keeps them feeling fresh, the blueberries get a little jammy, and the crumb stays tender instead of dry or cakey. They really are the perfect combo of texture and flavor (ditto my one-bowl lemon blueberry loaf, which you gotta try next!)
What I love most about these muffins is how low-lift they are. One bowl, oil instead of butter, stir it together and move on with your life. Tossing the berries in flour keeps them from sinking, and that’s honestly the only thing to remember. These are the muffins you make once, then keep making because they don’t let you down, and I hope you love them! And for another easy one-bowl muffin, my raspberry muffins are just as simple to make and a reader favorite.
Welcome to My Kitchen, Let’s Bake Blueberry Lemon Muffins
Testing Notes From My Kitchen to Yours!
- I always zest the lemon directly over the bowl so the oils land in the batter. It makes the lemon flavor brighter without needing extra juice.
- Don’t overmix once the flour goes in. I stop as soon as I don’t see dry streaks, even if the batter looks a little lumpy.
- For best results, avoid overbaking! I pull them as soon as a tester has a few moist crumbs; they finish setting as they cool and stay tender instead of dry.
Lemon Blueberry Muffins with Greek Yogurt
Ingredients
- ¾ cup granulated sugar (150 g)
- 2 large eggs
- ½ cup neutral oil (such as avocado or canola) (120 ml)
- ¾ cup plain 2% or whole-milk Greek yogurt (180 g)
- 2 tablespoons lemon juice (from about 1 large lemon)
- 1 tablespoon lemon zest (from about 1 large lemon)
- 1½ teaspoons vanilla extract
- ¾ teaspoon kosher salt
- 2 cups all-purpose flour (240 g)
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1½ cups fresh or frozen blueberries (if frozen, do not thaw) (210 g)
- 1 tablespoon flour, for tossing berries (prevents sinking)
- optional: coarse sugar, for topping
Equipment
Instructions
- Preheat & Prep: Preheat the oven to 375°F. Line a 12-cup muffin tin with paper liners or spray lightly with cooking spray.
- Mix the Wet Ingredients: In a large bowl, whisk together the sugar and eggs until light and foamy, about 1 minute. Add the oil, yogurt, lemon juice, lemon zest, vanilla, and salt. Whisk until smooth.
- Add the Dry Ingredients: Sprinkle the flour, baking powder, and baking soda over the wet ingredients. Stir gently with a spatula until just combined and no dry spots remain, being careful not to overmix.
- Fold in the Blueberries: Toss the blueberries with 1 tablespoon flour to help prevent sinking. Gently fold the berries into the batter, being careful not to overmix.
- Scoop & Bake: Divide the batter evenly between the 12 muffin cups (about ¼ cup each.. Sprinkle with coarse sugar, if desired. Bake for 20-24 minutes, or until golden and a tester inserted in the center comes out clean or with a few moist crumbs. Cool in the pan for 5 minutes, then transfer to a wire rack.
Notes
- Blueberries: I’ve tried both fresh and frozen blueberries, and both work, but if you use frozen, don’t thaw them. Toss them in flour straight from the freezer or you’ll end up with purple batter!
I usually only have non-fat greek yogurt on hand. Will that work here? I know it’s funny in some recipes.
Rachel, I think it will work in this recipe just fine, since you have some fat from the oil and there shouldn’t be any issues with separation like when using it in sauces and such. If you give it a try let me know how it turns out!
Hi!
I just made these this morning! My goodness! Delicious! All I had was non fat Greek yogurt too… turned out perfect! I only cooked mine for 19 min( perfect), I made a double batch, and ended up with 7 extra! I also used monk fruit sweetener instead of sugar, sure don’t miss it with the beautiful blueberries we grow here in beautiful British Columbia! Thanks so much for the recipe! 🇨🇦❤️
Wendy-Lee, wonderful to hear you enjoyed these muffins and great to know the recipe worked well with monk fruit sweetener! Thanks for sharing your note and your kind words!
Any substitute for the sugar?
Hi Angie, are you looking for a refined sugar-free sub like maple syrup or just no sugar at all? I can point you to my maple syrup sweetened blueberry muffins for now, but let me know.
Think you could do mini muffins for about 12 min like other recipes? Thanks!
Kasey, yes, I think mini muffins would work just fine, you’ll just need to reduce the cook time, so more like 10-15 minutes. If you give it a try let me know how it turns out!
Thank you! Will report back!
Sounds good!
This recipe is a WINNER! 6/6 family members love them, and that doesn’t happen often! The lemon, blueberry, Greek yogurt combo is supreme. I used frozen wild blueberries, and they were perfect. Will be making these on repeat. Thank you!
Morgan, yay, I’m so happy to hear this, and 6/6 is really such a win! Thanks so much for sharing your thoughts and for leaving a review, I so appreciate it!
I used coconut sugar instead of refined white sugar for its lower glycemic index. It’s a perfect 1:1 swap and it worked out great. Adding this recipe into the rotation!
Chrissy, fantastic, great to hear this lemon blueberry muffin worked with coconut sugar! Thanks so much for sharing your notes and leaving a review.
Made these last night and subbed plain unsweetened coconut Greek style yogurt to make them dairy free and they came out so well! Absolutely delicious 😋
Robyn, yay, I’m so happy to hear you enjoyed these and thanks for the tip on making them dairy-free lemon blueberry yogurt muffins!
LOVED this recipe and I used 1:1 GF flour as a substitute – and the texture … was … DIVINE! I also used wild blueberries (frozen) and they just melded right into the batter and made these muffins so so so good. Winner for sure! I am about to make a new batch right now 🙂
Kerry, yay, so happy these were a hit with gluten free flour. Thanks so much for sharing your thoughts and for leaving a review, I so appreciate it!
Can these be frozen?
Diane, yes, these muffins freeze well for up to 3 months in a zip top freezer bag.
Thank you so much. They are yummy!!
You’re so welcome, Diane, I’m so happy you’re enjoying these!
Used raspberries instead of blueberries and turned out wonderfully.
Made 32 mini muffins so not going to need more for a while!
Laura, yum, great idea to use raspberries and to make mini muffins! Thanks so much for sharing your thoughts and for leaving a review. 🙂
My family LOVED these! I used ricotta instead of yogurt because I was trying to use it up, otherwise I didn’t change a thing. The sugar on top really makes it.
Robyn, ohhhh, ricotta sounds like a lovely sub for this one. So happy to hear you enjoyed. Thanks so much for sharing your thoughts and for leaving a review!
It’s blueberry picking time in Missouri. Made these tonight with some of the fresh blueberries we picked last week that were getting a bit soft. The only change I made was using a silicone muffin pan, no muffin papers. The fall right out. My husband promptly ate two of them. Making a second batch to share with our two elderly widower neighbors. Good stuff.
Christine, yay for blueberry picking season! I’m so happy to hear these were a hit, and so kind of you to make these for neighbors. Thanks so much for sharing your thoughts and for leaving a review!
Delicious lemony, fluffy muffins.
Super easy quick recipe.
Thanks.
Linda, I’m so pleased to hear you enjoyed these muffins. Thanks so much for sharing your thoughts and for leaving a review!
These are the best muffins that I have made. They are full of blueberries and not too sweet. They are a favorite with my friends. One man saying, they are grrrreat like Tony the Tiger used to say. Now I expected to make them all the time.
Shirley, oh, I love that! So happy to hear you enjoyed these blueberry muffins and that they earned compliments! Thanks for sharing your thoughts and for leaving a review!