Lemon Blueberry Yogurt Muffins – Bright, Moist, and Easy

These Lemon Blueberry Yogurt Muffins are the kind you make once and keep in your regular rotation. They’ve got a soft, tender crumb, juicy bursts of blueberries, and a fresh lemon pop that wakes everything up. Greek yogurt keeps them moist without being heavy, and the recipe comes together with basic pantry ingredients.

Whether you’re baking for a weekend brunch or grabbing something quick for a weekday breakfast, these muffins deliver comfort and a little sunshine in every bite.

Lemon Blueberry Yogurt Muffins - Bright, Moist, and Easy

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 12 servings

Ingredients Method

Ingredients

  

• 1 3/4 cups (220 g) all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• 2/3 cup (135 g) granulated sugar
• Zest of 2 lemons (about 2 tablespoons)
• 2 large eggs, at room temperature
• 1 cup (245 g) plain Greek yogurt (whole milk or 2%)
• 1/3 cup (80 ml) neutral oil (like canola or light olive oil)
• 1/4 cup (60 ml) fresh lemon juice (about 2 lemons)
• 1 teaspoon vanilla extract
• 1 1/2 cups blueberries (fresh or frozen; if frozen, don’t thaw)
• 1 tablespoon flour (for tossing the blueberries)
• Coarse sugar for topping (optional, but lovely)

Method

 

1. Preheat and prep: Heat your oven to 375°F (190°C). Line a 12-cup muffin pan with paper liners or lightly grease it.
2. Mix dry ingredients: In a large bowl, whisk together flour, baking powder, baking soda, and salt until well combined.
3. Rub zest into sugar: In a separate bowl, combine the sugar and lemon zest. Use your fingertips to rub the zest into the sugar until it smells fragrant and looks slightly damp. This step boosts the lemon flavor.
4. Combine wet ingredients: Add eggs, Greek yogurt, oil, lemon juice, and vanilla to the lemon sugar. Whisk until smooth and creamy.
5. Bring it together: Pour the wet mixture into the dry ingredients. Stir gently with a spatula until just combined. Stop when you no longer see dry streaks. A few small lumps are fine.
6. Prep the blueberries: Toss the blueberries with 1 tablespoon flour to help prevent sinking. Fold them into the batter very gently.
7. Fill the tin: Divide the batter evenly among the muffin cups, filling them about 3/4 full. Sprinkle with coarse sugar if using.
8. Bake: Place the pan on the center rack and bake for 18–22 minutes, or until the tops are set and lightly golden and a toothpick inserted in the center comes out with a few moist crumbs.
9. Cool: Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. The crumb sets as they cool, so try to resist cutting in too early.

What Makes This Special

The balance of tangy lemon, creamy yogurt, and sweet blueberries makes these muffins taste bright and satisfying. The yogurt adds moisture and a touch of protein, so they stay soft for days and feel a little more nourishing than a standard bakery muffin. The batter is straightforward—no mixers needed—and the recipe is forgiving, even if you’re new to baking.

Plus, the muffins hold their shape, bake up with golden tops, and freeze beautifully.

Ingredients

• 1 3/4 cups (220 g) all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• 2/3 cup (135 g) granulated sugar
• Zest of 2 lemons (about 2 tablespoons)
• 2 large eggs, at room temperature
• 1 cup (245 g) plain Greek yogurt (whole milk or 2%)
• 1/3 cup (80 ml) neutral oil (like canola or light olive oil)
• 1/4 cup (60 ml) fresh lemon juice (about 2 lemons)
• 1 teaspoon vanilla extract
• 1 1/2 cups blueberries (fresh or frozen; if frozen, don’t thaw)
• 1 tablespoon flour (for tossing the blueberries)
• Coarse sugar for topping (optional, but lovely)

Instructions

1. Preheat and prep: Heat your oven to 375°F (190°C). Line a 12-cup muffin pan with paper liners or lightly grease it.
2. Mix dry ingredients: In a large bowl, whisk together flour, baking powder, baking soda, and salt until well combined.
3. Rub zest into sugar: In a separate bowl, combine the sugar and lemon zest. Use your fingertips to rub the zest into the sugar until it smells fragrant and looks slightly damp.

   This step boosts the lemon flavor.

4. Combine wet ingredients: Add eggs, Greek yogurt, oil, lemon juice, and vanilla to the lemon sugar. Whisk until smooth and creamy.
5. Bring it together: Pour the wet mixture into the dry ingredients. Stir gently with a spatula until just combined.

   Stop when you no longer see dry streaks. A few small lumps are fine.

6. Prep the blueberries: Toss the blueberries with 1 tablespoon flour to help prevent sinking. Fold them into the batter very gently.
7. Fill the tin: Divide the batter evenly among the muffin cups, filling them about 3/4 full.

   Sprinkle with coarse sugar if using.

8. Bake: Place the pan on the center rack and bake for 18–22 minutes, or until the tops are set and lightly golden and a toothpick inserted in the center comes out with a few moist crumbs.
9. Cool: Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. The crumb sets as they cool, so try to resist cutting in too early.

Keeping It Fresh

These muffins stay moist for 2–3 days at room temperature when stored in an airtight container. If your kitchen runs warm, line the container with a paper towel to absorb excess moisture and keep the tops from getting sticky.

For longer storage, freeze them in a single layer until solid, then move to a freezer-safe bag. They’ll keep well for up to 2 months. To enjoy, thaw at room temperature or warm in the microwave for 15–20 seconds.

Health Benefits

• Protein from Greek yogurt: Adds a bit of staying power to your breakfast and helps create a tender crumb without extra butter.
• Blueberries: Packed with antioxidants and natural sweetness, so you don’t need as much sugar to make these taste great.
• Lemon: Bright flavor from juice and zest means you get big taste with minimal added fat.
• Balanced sweetness: The recipe uses moderate sugar, and you can trim it slightly if your blueberries are very sweet.

What Not to Do

• Don’t overmix the batter. Overmixing develops gluten and makes muffins tough.

  Stir just until combined.

• Don’t skip the zest. The zest carries the most lemon flavor. It’s key to that bright, fragrant bite.
• Don’t thaw frozen blueberries. They’ll bleed into the batter and turn it purple. Use them straight from the freezer.
• Don’t overbake. Dry muffins lose their charm.

  Start checking at 18 minutes and pull them when a toothpick shows moist crumbs.

• Don’t use nonfat yogurt. It can make the muffins rubbery. Aim for whole milk or 2% for the best texture.

Variations You Can Try

• Lemon glaze: Whisk 1/2 cup powdered sugar with 1–2 tablespoons lemon juice until smooth. Drizzle over cooled muffins for extra zing.
• Streusel topping: Mix 2 tablespoons butter, 1/4 cup flour, 1/4 cup brown sugar, and a pinch of salt with your fingers until crumbly.

  Sprinkle over the batter before baking.

• Whole wheat twist: Swap 1/2 cup of the all-purpose flour for whole wheat pastry flour. The muffins will be slightly heartier but still tender.
• Lemon poppy seed: Add 1 tablespoon poppy seeds for a subtle crunch and bakery-style look.
• Dairy-free option: Use a thick dairy-free yogurt (coconut or almond) and a neutral oil. Texture remains soft and moist.
• Swap the fruit: Try raspberries, blackberries, or diced strawberries.

  If using raspberries or strawberries, fold gently—they’re delicate.

• Mini muffins: Bake in a mini muffin tin for 10–12 minutes. Great for lunchboxes or snacks.

FAQ

Can I use regular yogurt instead of Greek yogurt?

Yes, but choose a thicker style to avoid a runny batter. If your yogurt is very loose, strain it through a fine mesh sieve or cheesecloth for 15–20 minutes before using.

Greek yogurt gives the best structure and moisture balance.

How do I keep blueberries from sinking?

Toss them with a bit of flour and fold them in at the very end. Also, make sure your batter isn’t too thin. Starting with thick Greek yogurt helps suspend the berries evenly throughout the muffins.

What’s the best way to get strong lemon flavor?

Use both zest and juice, and rub the zest into the sugar before mixing.

This releases the lemon’s natural oils and amplifies the aroma without adding bitterness.

Can I reduce the sugar?

You can reduce the granulated sugar to 1/2 cup if your blueberries are very sweet or you prefer a less sweet muffin. The texture will still be tender, though slightly less moist. Avoid cutting more than that or the muffins may taste flat.

Why did my muffins turn blue or gray?

Overmixing blueberries, especially frozen ones, can streak the batter.

To prevent this, fold gently and bake right away. Using fresh berries also reduces color bleed, but it’s mostly a visual issue—flavor is unaffected.

How do I know when they’re done?

Look for lightly golden tops and a springy feel when pressed. A toothpick should come out with a few moist crumbs, not wet batter.

If in doubt, give them one more minute and check again.

Can I make the batter ahead?

It’s better to bake the batter right after mixing. Baking powder starts working once it’s combined with wet ingredients, and waiting can reduce lift. If you need to plan ahead, mix dry and wet separately, then combine just before baking.

Wrapping Up

These Lemon Blueberry Yogurt Muffins are simple, bright, and reliably delicious.

With a few pantry staples and a couple of lemons, you get tender muffins that feel special enough for guests and easy enough for an everyday treat. Keep the tips in mind—don’t overmix, use Greek yogurt, and bake just until done—and you’ll have a batch worth repeating. Enjoy them warm, share a few, and stash the rest for a quick, happy breakfast.