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 ½ cups all-purpose flour; ½ cup sugar; 2 teaspoons baking powder; ½ teaspoon baking soda; ¼ teaspoon salt; 1 large egg; ½ cup plain yogurt; ⅓ cup vegetable oil; 2 tablespoons lemon juice; 1 tablespoon lemon zest; 1 cup fresh blueberries

Highlighted under: Pastry Pleasures

I absolutely love making these Lemon Blueberry Yogurt Muffins! The combination of tangy lemon and sweet blueberries creates a perfect balance that brightens up any morning. As someone who enjoys baking, I find that yogurt adds incredible moisture and a slight tanginess to the muffins, making them irresistibly fluffy. Plus, they’re simple to whip up, which means I can enjoy fresh muffins without spending the whole morning in the kitchen. Whether it's for breakfast or a snack, these muffins have quickly become a favorite in our house.

Created by

Eleanor Briggs

Last updated on 2026-02-07T23:01:37.230Z

During one of my weekend baking sessions, I wanted to try something new and refreshing, so I grabbed some fresh blueberries and lemons. The vibrant color and flavor of these ingredients inspired me to create Lemon Blueberry Yogurt Muffins. I experimented with different methods and found that using yogurt kept the muffins moist while the lemon zest gave them an uplifting aroma. Each bite bursts with flavor amped up by the juicy blueberries!

One important tip is to make sure not to overmix the batter; just combine the wet and dry ingredients until everything is moistened to ensure a light and fluffy texture. These muffins are perfect for breakfast or as a snack, and they freeze beautifully, so I can enjoy them anytime!

Why You Will Love These Muffins
Bright and zesty lemon flavor with a burst of juicy blueberries
Deliciously moist texture thanks to the yogurt
Easy to make and perfect for breakfast or snacks

Understanding the Ingredients

Each ingredient in these Lemon Blueberry Yogurt Muffins plays a crucial role in achieving the perfect texture and flavor. The all-purpose flour provides the structure, while the yogurt not only adds moisture but also contributes a delightful tang that complements the tartness of the lemon. When you incorporate baking powder and baking soda together, you ensure a good rise, creating those fluffy muffin tops that we all love.

The choice of blueberries is just as important. Fresh blueberries offer the best flavor and juiciness, but if they’re out of season, you can substitute them with frozen ones. Just be sure to fold them in gently and adjust your baking time slightly, as frozen blueberries can release extra moisture into the batter. This could result in a slightly denser muffin, but still delicious!

Baking Tips for Success

Avoiding overmixing is critical when making these muffins; it can lead to tough and dense textures. When combining the wet and dry ingredients, gently fold until fully combined but still slightly lumpy. The occasional flour streak is perfectly fine—it will result in lighter muffins. Also, consider using a rubber spatula for this step—it helps to fold without overworking the batter.

When filling the muffin cups, a handy technique is to use an ice cream scoop. This tool allows for uniform portioning and ensures even baking. Filling the cups about 2/3 full is key to avoid overflow while still allowing for that lovely dome shape on top. Keep an eye on baking time, checking for doneness a minute or two early if you’re using a dark-colored muffin tin, which may conduct heat differently.

Ingredients

Gather these ingredients to make the muffins:

For the Muffins

1 ½ cups all-purpose flour
½ cup sugar
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 large egg
½ cup plain yogurt
⅓ cup vegetable oil
2 tablespoons lemon juice
1 tablespoon lemon zest
1 cup fresh blueberries

Ensure your ingredients are fresh for the best results!

Instructions

Follow these steps to create delicious muffins:

Preheat the Oven

Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease it lightly.

Mix Dry Ingredients

In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt. Whisk together until well mixed.

Blend Wet Ingredients

In another bowl, whisk the egg, yogurt, vegetable oil, lemon juice, and lemon zest until smooth.

Combine Mixtures

Pour the wet ingredients into the dry ingredients and gently fold until just combined. Be careful not to overmix!

Add Blueberries

Gently fold in the fresh blueberries, ensuring they're evenly distributed throughout the batter.

Fill Muffin Cups

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

Bake

Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean.

Cool and Enjoy

Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack. Enjoy warm or at room temperature!

Store any leftovers in an airtight container for up to three days.

Pro Tips

For best results, use fresh blueberries. If using frozen, do not thaw them to avoid soggy muffins.

Storage and Make-Ahead Tips

These muffins can be made ahead of time and stored for later enjoyment. Once baked and cooled, place them in an airtight container at room temperature for up to three days. If you'd like to keep them longer, consider freezing them. Wrap each muffin individually in plastic wrap and place them in a resealable freezer bag. They can stay fresh in the freezer for up to three months.

When you’re ready to eat the frozen muffins, you can thaw them overnight in the refrigerator or microwave them for about 20-30 seconds. For an extra treat, warm them up and enjoy with a pat of butter or a drizzle of honey. The combination of warm, fluffy muffins and a touch of melted butter is simply delightful!

Variations to Try

While lemon and blueberry are a classic combo, feel free to experiment with other flavors! For a different twist, replace lemon with orange zest and juice for a sweet citrus variation, or try adding a splash of vanilla for extra depth. You could even mix in other fruits, such as raspberries or chopped strawberries, to change the fruit profile.

If you're looking to make these muffins gluten-free, substitute the all-purpose flour with a 1:1 gluten-free flour blend. Be aware that you may need to add a bit more yogurt or a splash of milk to achieve the right batter consistency, as gluten-free flours can absorb more moisture. Altering your ingredients can lead to innovative flavors that keep these muffins exciting.

Questions About Recipes

→ Can I use frozen blueberries?

Yes, but do not thaw them before adding to the batter to prevent excess moisture.

→ How do I store the muffins?

Store them in an airtight container at room temperature for up to three days or freeze for longer storage.

→ Can I substitute Greek yogurt for plain yogurt?

Absolutely! Greek yogurt will add even more creaminess to the muffins.

→ What can I use instead of eggs?

For a vegan option, you can replace the egg with a flaxseed meal mixture or unsweetened applesauce.