Lemon Blueberry Muffins (w/ Greek Yogurt!)
Developed and tested by Robyn Conley Downs
on Feb 4, 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 Light + Bright 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!
Welcome to My Kitchen! Let’s Bake Lemon Blueberry 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 (w/ 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!
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!