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 granulated sugar; 1 tablespoon baking powder; ¼ teaspoon salt; 1 cup plain yogurt; 1 large egg; ⅓ cup vegetable oil; 1 tablespoon lemon juice; Zest of 1 lemon; 1 cup fresh blueberries

Highlighted under: Oven-Fresh Wonders

I absolutely love baking these Lemon Blueberry Yogurt Muffins on a sunny weekend morning. The bright citrus notes of lemon combined with the sweet bursts of blueberries create a delightful flavor that’s perfect with my morning coffee. Using yogurt adds a lovely moisture to the muffins, making them light and fluffy. My family always devours them, and I love how easy they are to make. Whether for breakfast or a snack, they’re a treat that never disappoints and certainly brightens up our day.

Created by

Hayley Morton

Last updated on 2026-02-08T05:11:35.840Z

When I first started making these muffins, I was blown away by how quick they came together and how they filled my kitchen with their wonderful aroma. I learned that the secret to keeping these muffins moist is all in the yogurt. Not only does it enhance the texture, but it balances the sweetness of the blueberries beautifully. Using fresh ingredients really makes a difference too!

One tip I’ve picked up is to toss the blueberries in a bit of flour before adding them to the batter. This helps prevent them from sinking to the bottom while baking, ensuring each bite is packed with flavor. Trust me, these muffins will become a staple in your home once you give them a try!

Why You Will Love These Muffins
Bright and zesty lemon flavor that wakes up your taste buds
Bursting with fresh blueberries for a sweet, juicy bite
Moist and fluffy texture that’s irresistible

The Importance of Yogurt

Yogurt plays a crucial role in these Lemon Blueberry Muffins, not only adding moisture but also contributing to their fluffy texture. The acidity in yogurt reacts with the baking powder, creating a lighter muffin with a wonderful rise. I recommend using full-fat yogurt for the best results, as it offers a richer flavor and texture. If you're looking for a substitute, you can use Greek yogurt or even buttermilk, but adjust the liquid slightly to maintain the batter consistency.

In addition to its functional benefits, yogurt enriches the muffins with a slight tang that balances the sweetness of the blueberries and sugar. This contrast is key to achieving a well-rounded flavor profile, ensuring the muffins aren’t overly sweet. If you're after a non-dairy alternative, plant-based yogurt can work as a suitable substitute, but be sure to choose one that is unsweetened for consistency in taste.

Blueberry Selection Tips

Choosing the right blueberries can elevate your muffin game. Opt for fresh blueberries whenever possible, as they provide a burst of moisture and sweetness. When selecting, look for plump, firm berries with a uniform color; avoid any that are mushy or have bruises. If fresh blueberries aren't available, frozen berries can work in a pinch—just don’t thaw them before folding them into the batter to prevent staining the mixture.

To enhance the blueberry flavor in your muffins, consider tossing the berries in a bit of flour before adding them to the batter. This little trick helps to prevent the blueberries from sinking to the bottom during baking and ensures each bite is evenly distributed with this fruity goodness. Additionally, if you're feeling adventurous, you can swap half of the blueberries for raspberries or blackberries to create a mixed berry muffin variation.

Make-Ahead and Storage

These Lemon Blueberry Muffins are perfect for making ahead of time. After baking, allow them to cool completely on a wire rack. Once cooled, you can store them in an airtight container at room temperature for up to three days, or in the refrigerator for up to a week. If you want to keep them longer, consider freezing them. Individually wrap the muffins in plastic wrap and then place them in a freezer bag; they can last for up to three months in the freezer.

To reheat muffins from frozen, simply take one out, unwrap it, and microwave for about 30-40 seconds until warmed through. This quick reheating method revives their soft texture and flavor wonderfully. I often enjoy an warmed muffin with a pat of butter or a smear of cream cheese on top for an extra delicious treat during breakfast or snack time.

Ingredients

Muffin Ingredients

1 ½ cups all-purpose flour
½ cup granulated sugar
1 tablespoon baking powder
¼ teaspoon salt
1 cup plain yogurt
1 large egg
⅓ cup vegetable oil
1 tablespoon lemon juice
Zest of 1 lemon
1 cup fresh blueberries

Instructions

Preheat the Oven

Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease with cooking spray.

Mix Dry Ingredients

In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.

Combine Wet Ingredients

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

Combine Mixtures

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

Add Blueberries

Gently fold in the blueberries, making sure they are evenly distributed throughout the batter.

Fill Muffin Tin

Spoon the batter into the prepared muffin tin, filling each cup about ¾ full.

Bake

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

Cool and Serve

Remove the muffins from the oven and let them cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Pro Tips

For an extra zing, drizzle a simple lemon glaze over the cooled muffins made with powdered sugar and lemon juice.

Baking Tips for Success

Achieving the perfect muffin height is all about careful mixing. When you combine the wet and dry ingredients, stop mixing as soon as no dry flour is visible. A few lumps in the batter are okay—this prevents overmixing, which can lead to tough muffins. Additionally, ensure your baking powder is fresh; an expired leavening agent can lead to dense muffins instead of the desired fluffy texture.

Use an ice cream scoop for uniform muffin sizes, which helps them bake evenly. Fill each muffin cup about ¾ full to give them enough room to rise without overflowing. Monitoring your muffins closely during the last few minutes of baking is essential; look for a golden top and a toothpick test coming out clean for perfect doneness.

Flavor Variations

While the lemon and blueberry combination is a classic, feel free to experiment with other flavors! Adding a teaspoon of vanilla extract to the wet ingredients complements the lemon beautifully. For a fun twist, try mixing in some chopped nuts like pecans or walnuts for added texture and flavor. If you’re a fan of spices, a dash of cinnamon or a pinch of cardamom can introduce a warm note that pairs well with the citrus.

If you have extra lemon zest on hand, consider making a simple lemon glaze to drizzle on top after the muffins cool. Just mix powdered sugar with fresh lemon juice until you reach a pourable consistency, and allow it to set for a sweet and tangy finish that takes these muffins to the next level.

Questions About Recipes

→ Can I use frozen blueberries instead of fresh?

Yes, you can use frozen blueberries. Just make sure not to thaw them before adding to the batter to prevent bleeding.

→ How do I store these muffins?

Store the muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

→ Can I substitute the yogurt?

Yes, you can use sour cream or Greek yogurt as a substitute for plain yogurt.

→ How can I make these muffins gluten-free?

You can use a gluten-free all-purpose flour blend to make these muffins gluten-free.