Lemon Blueberry Muffins (w/ Greek Yogurt!)

A stack of two blueberry muffins, with a bitten muffin on top, surrounded by fresh blueberries and lemons on a white plate.

Lemon Blueberry Muffins (w/ Greek Yogurt!)

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!

Course Breakfast, Snack

Cuisine American

Diet Vegetarian

Keyword lemon blueberry muffins

Prep Time 5

Cook Time 20

Total Time 25

Servings muffins

Calories 238

Author Robyn Conley Downs

Equipment

Muffin Tin

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

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!

Nutrition