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 cup plain yogurt; 1/2 cup sugar; 1/4 cup vegetable oil; 2 large eggs; 1 tablespoon lemon zest; 1/4 cup lemon juice; 1 1/2 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 cup fresh blueberries

Highlighted under: Classic Baking Collection

I absolutely love making Lemon Blueberry Yogurt Muffins because they are the perfect combination of tangy and sweet flavors. The addition of yogurt not only makes them incredibly moist but also adds a subtle richness that complements the fresh blueberries. Every bite is like a little burst of sunshine, perfect for breakfast or a sweet snack. I often whip these up on lazy weekends, and they disappear quickly, making them a beloved favorite in our house.

Created by

Nola Patterson

Last updated on 2026-02-07T20:53:36.923Z

When I first experimented with these Lemon Blueberry Yogurt Muffins, I wanted to create something light and bursting with flavor. Using yogurt has made a crucial difference, keeping the muffins fluffy and moist without the heaviness of traditional recipes. Each muffin boasts a vibrant flavor profile that I can't resist.

One tip that really transformed my muffins is zesting the lemons before adding the juice. This step releases essential oils that enhance the lemon flavor, giving the muffins that aromatic brightness. I often use organic lemons, as they provide a more robust taste and are free of harmful pesticides.

Why You'll Love These Muffins
Bright lemon flavor paired with juicy blueberries
Moist and fluffy texture from the yogurt
Perfect for breakfast, snacks, or brunch gatherings

Understanding the Ingredients

The star of these Lemon Blueberry Yogurt Muffins is undoubtedly the yogurt. It plays a key role in providing moisture and a tender crumb. I recommend using full-fat yogurt for the richest flavor, but you can substitute with low-fat yogurt if desired. Greek yogurt is another great option; just make sure to thin it slightly with a little milk to achieve the right consistency for the batter.

Lemon zest and juice brighten the flavors significantly, adding a refreshing tang that balances the sweetness of the sugar and blueberries. For the best results, use fresh lemons instead of bottled juice. When zesting, avoid the white pith, as it can impart a bitter flavor. You can easily adjust the amount of lemon juice based on your taste preference, but be cautious not to use too much as it could affect the batter's structure.

Baking Tips for Perfect Muffins

When mixing your batter, the goal is to combine the wet and dry ingredients without overmixing. Overmixing can create tough muffins due to excess gluten development. To avoid this, mix just until no flour pockets remain, and then gently fold in the blueberries. If using frozen blueberries instead of fresh, toss them in a bit of flour before adding to the batter to prevent them from sinking to the bottom during baking.

After filling the muffin tins, ensure you don't overfill them. Filling them two-thirds full is ideal for achieving that perfect dome shape without overflow. For a nice golden top, you can also sprinkle a little sugar on top of each muffin before baking; this creates a sweet, crunchy crust that contrasts delightfully with the soft interior.

Ingredients

For the Muffins

1 cup plain yogurt
1/2 cup sugar
1/4 cup vegetable oil
2 large eggs
1 tablespoon lemon zest
1/4 cup lemon juice
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup fresh blueberries

Step by Step Instructions

Instructions

Preheat the Oven

Preheat your oven to 350°F (175°C) and prepare a muffin tin by lining with paper liners or greasing with cooking spray.

Mix Wet Ingredients

In a mixing bowl, whisk together the yogurt, sugar, vegetable oil, eggs, lemon zest, and lemon juice until well combined.

Combine Dry Ingredients

In a separate bowl, sift together the flour, baking powder, baking soda, and salt.

Combine Mixtures

Gradually fold the dry ingredients into the wet mixture using a spatula, being careful not to overmix.

Add Blueberries

Gently fold in the fresh blueberries until evenly distributed throughout the batter.

Fill Muffin Tins

Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.

Bake

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

Cool and Serve

Allow the muffins to cool in the pan for a few minutes before transferring to a wire rack to cool completely. Enjoy!

Enjoy Your Muffins!

Pro Tips

For an extra touch, you can sprinkle a little sugar on top of the muffins before baking for a delightful crunch. Also, feel free to mix in other fruits like raspberries or chopped strawberries for a twist.

Storing and Freezing

These muffins are best enjoyed fresh but can be stored in an airtight container for up to three days at room temperature. If you want to keep them longer, freezing is an excellent option. Just ensure they are fully cooled before placing them in a freezer-safe bag. They can last for up to three months in the freezer. To enjoy, simply thaw them overnight in the refrigerator or pop them in the microwave for about 30 seconds.

For reheating, I recommend using an oven to maintain the muffin's texture. Preheat your oven to 350°F (175°C), place the muffins on a baking sheet, and heat for about 5-10 minutes until warm. This will help regain some of that fresh-baked quality.

Creative Variations

While lemon and blueberry are a classic combination, you can easily switch things up! Try adding a cup of chopped pecans or walnuts for some crunch. Alternatively, substituting the blueberries with chopped strawberries or raspberries imparts a unique twist while keeping the muffin moist and flavorful. Just remember that different fruits may require slight adjustments in baking times and moisture levels.

For those looking to reduce sugar, consider using mashed ripe bananas as a substitute for some of the sugar, while adding a floral hint. You might also explore using honey or agave syrup, but remember that both are liquid sweeteners and may necessitate reducing the overall liquid in the recipe slightly to maintain the right batter consistency.

Questions About Recipes

→ Can I use frozen blueberries instead of fresh?

Yes, you can use frozen blueberries, but do not thaw them before adding to the batter to prevent them from bleeding.

→ How can I make these muffins healthier?

You can substitute half of the all-purpose flour with whole wheat flour and reduce the sugar to make them healthier.

→ Can I make this recipe gluten-free?

Certainly! You can use a 1:1 gluten-free flour blend for a gluten-free version.

→ How should I store the muffins?

Store the muffins in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.