Lemon Blueberry Muffins Recipe

Bright and zesty Lemon Blueberry Muffins are bursting with fresh blueberries and a hint of citrus. Made with Greek yogurt for extra moisture, they’re perfect for breakfast, snacks, or meal prep.

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Course: Breakfast, Dessert, Snack

Cuisine: American

Prep Time: 10

Cook Time: 20

Cooling time: 5

Total Time: 35

Servings: muffins

Calories: 210kcal

Cost: $7

Equipment

1 12-cup muffin tin
12 Paper liners Optional but recommended
2 Mixing bowls 1 large, 1 medium
1 Whisk
1 Rubber spatula For folding batter
1 Microplane/zester For lemon zest
1 Measuring cups
1 Measuring spoons

Ingredients

For the Muffins

2 cups all-purpose flour
2½ teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon salt
1 cup granulated sugar
2 large eggs room temperature
1 cup Greek yogurt
½ cup vegetable oil
2 tablespoons fresh lemon juice
2 tablespoons lemon zest About 2 lemons
1½ cups fresh or frozen blueberries Fresh or frozen
1 teaspoon vanilla extract

For the Optional Lemon Glaze

1 cup powdered sugar
2-3 tablespoons fresh lemon juice Fresh or frozen
1 teaspoon lemon zest

Instructions

Preheat oven to 375°F (190°C). Prepare muffin tin with liners or spray.
Whisk flour, baking powder, baking soda, and salt in a large bowl.
Whisk sugar and eggs until fluffy. Add yogurt, oil, lemon juice, zest, and vanilla. Mix until smooth.
Fold wet ingredients into dry ingredients until just combined. Gently fold in blueberries.
Divide batter into muffin cups. Bake for 18-22 minutes or until a toothpick comes out clean. Cool for 5 minutes.
(Optional) Whisk powdered sugar with lemon juice. Drizzle over cooled muffins and sprinkle with zest.

Notes

Don't overmix the batter
If using frozen berries, don't thaw first
Room temperature ingredients blend better
Toss berries in 1 tablespoon flour to prevent sinking

Nutrition