Bake a batch of these healthy Lemon Blueberry Muffins for a family breakfast that’s bursting with flavor. They’re less sweet, are packed with berries, and are simple to stir together!
Lemon Blueberry Muffins
It’s no secret that I make a lot of muffins. As a busy mom who needs to feed both the kids and myself, muffins are in constant rotation in my house because they are so easy to make, they’re endlessly versatile, and they’re easy to eat for kids and us parents.
These Lemon Blueberry Muffins are packed with berries—which is how I love them!—and have a nice bright flavor from fresh lemon zest. They have extra protein from Greek yogurt and store nicely in the fridge.
We love these for breakfast, though muffin lunches also make my kids very happy. They’d be a great option for a holiday breakfast or Mother’s Day too!
TIP: Find my full list of healthy muffins for kids here.
Ingredients
Here’s a look at what you’ll need to make this recipe.
- all purpose flour
- whole wheat flour
- baking powder, baking soda and salt
- unsalted butter
- plain Greek yogurt
- honey (or maple syrup)
- eggs
- pure vanilla extract
- blueberries (fresh or frozen)
- lemon
TIP: See the Notes under the recipe at the bottom of the post for all of the allergy substitutions.
Step-by-Step Instructions
Here’s a look at how to make these healthy muffins. Scroll down to the bottom of this post for the full recipe.
- Add the dry ingredients to a bowl. Mix.
- Melt the butter and lightly beat the eggs.
- Stir the wet ingredients into the dry. Add the lemon zest.
- Stir in the blueberries.
- Divide among a muffin tin.
- Bake!
TIP: You can also bake these as mini muffins if you prefer.
Frequently Asked Questions
These muffins are made with less added sugars than most regular muffins and they are loaded with fresh fruit and protein. Everyone seems to have their own definition of “healthy”, but they fit my definition.
You can store them, once fully cooled, in an airtight container at room temperature for 2 days or in the fridge for 3-5. You can warm them briefly before serving if you’d like in the microwave. Or slice in half and toast slightly in a toaster oven or regular oven.
They’re great with a cup of milk or a smoothie. Or as a side with eggs. You can also top one with a little almond or cashew butter if you’d like.
Sure! Just reduce the baking time. See the Notes at the end of the recipe for the information.
Best Tips for Success
- Once cooled, store in an airtight container at room temperature for up to 2 days or in the fridge for 3-5 days.
- Freeze cooled muffins in a zip top storage bag with as much air removed as possible for up to 3 months. Thaw overnight in the fridge or in 15 second increments in the microwave, or at room temperature.’
- Use fresh or frozen berries. (If using frozen berries, know that the batter will be stiff!)
- Dairy-free: Use nondairy milk in place of the yogurt and neutral oil in place of the butter.
- Gluten-free: Use gluten-free cup for cup flour in place of the all-purpose and whole-wheat flour.
- Egg-free: Omit the eggs. Add ½ cup milk and increase the baking soda to 1 teaspoon.
- Mini muffins: Use a 24-cup mini muffin pan and reduce the baking time to 12-14 minutes.
- You may also like my Banana Blueberry Oatmeal Muffins, my Blueberry Zucchini Muffins, my Baked Oatmeal Bars with Blueberries and Carrots, and my Blueberry Date Bars.
I’d love to hear your feedback on this recipe if you try it, so please comment below and rate the recipe!
Favorite Lemon Blueberry Muffins
Ingredients
- 3/4 cup all-purpose flour
- 3/4 cup whole-wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup plain whole milk Greek yogurt
- 1/3 cup honey (or maple syrup)
- 1/4 cup unsalted butter (melted and slightly cooled)
- 2 eggs (lightly beaten)
- 1 teaspoon pure vanilla extract
- 2 tablespoons lemon zest
- 2 cups blueberries
Instructions
- Preheat oven to 375 degrees F and grease a 12-cup muffin tin with nonstick spray (or parchment liners).
- Add the flours, baking powder, baking soda, and salt to a medium bowl. Stir.
- Stir in the yogurt, honey, butter, eggs, vanilla, and lemon zest. Gently stir in the blueberries. (The batter will be thick.)
- Divide the batter among the prepared muffin tin, using about ¼ cup batter in each cup.
- Bake for 18-20 minutes, or until golden brown around the edges and a cake tester inserted into the center comes out cleanly.
- Let cool in the pan for a minute or two, then run a paring knife around the edges. Transfer to a wire rack and let cool fully.
Notes
- Once cooled, store in an airtight container at room temperature for up to 2 days or in the fridge for 3-5 days.
- Freeze cooled muffins in a zip top storage bag with as much air removed as possible for up to 3 months. Thaw overnight in the fridge or in 15 second increments in the microwave, or at room temperature.'
- Use fresh or frozen berries. (If using frozen berries, know that the batter will be stiff!)
- Dairy-free: Use nondairy milk in place of the yogurt and neutral oil in place of the butter.
- Gluten-free: Use gluten-free cup for cup flour in place of the all-purpose and whole-wheat flour.
- Egg-free: Omit the eggs. Add ½ cup milk and increase the baking soda to 1 teaspoon.
- Mini muffins: Use a 24-cup mini muffin pan and reduce the baking time to 12-14 minutes.
The whole family loves these muffins. I swap in equal parts whole milk for the yogurt, and it works perfectly. They freeze perfectly and are so easy to defrost overnight in the fridge (if I think ahead) or just in the microwave for a few seconds.
I find that using fresh blueberries makes the muffins higher, while frozen keeps them flat. Both are delicious — just a different look.
Hi! Do you know where the trans fat is coming from in this recipe? I really was excited to make it but surprised to see trans fats included. Wondering if it’s an easy thing to replace in the recipe? Thanks!
Hi- I’m honestly not sure and I think it may be a mistake in the program that pulls in the calculation. I am going to look into it (there’s nothing in the ingredient list that should have any, so it’s odd to me.) I’ll let you know what I learn.
These turned out absolutely delicious! I used oat flour instead of whole wheat. So moist and flavorful, my 1 year old loved it
Delicious and easy to make gluten free! The soft texture and the sharpness of fresh lemon zest mixed with the sweetness of blueberries made for a delicious treat! Will definitely make again!
Amazing flavor! The hint of lemon was a wonderful addition and they were nice and fluffy! We used white whole wheat flour (it’s what we had on hand) and frozen blueberries. We lightly coated the blueberries in some flour before adding them to the batter and didn’t have any issues with the batter becoming to tough to mix. Highly recommend for kiddos and adults!
Hi Amy
Can oatmeal flour be substituted for white? If so, will that change baking time?
We love all your recipes!! Thanks for such a great website
Hi- I haven’t tried this one with oat flour but it might work okay (it may have a slightly different texture though). I would think the baking time would be similar, though it might be a smidge longer. Let me know if you try it!
Thx for the quick reply! Turned out great with oat flour. Probably a little denser than what I imagine the original recipe would make. I also added 1 tablespoon of hemp seed and baked for the same time as the recipe called for. Delicious!
Amazing! My little one loves them, but I think I love them more!
I just started back work after a year long maternity leave. These are SO delicious and make my morning routine so much easier. Thank you for sharing!
My 8 month old loves this! And me too! Very good recipe, I didn’t have accurate measurements, still turned out amazing! Thank you!
Delicious! I might use fewer blueberries if you’re making mini muffins, just because they’re hard to fit in, but overall a superb muffin! The perfect amount of sweetness and lemon zest. Thanks for another fabulous recipe!
Made for brunch with my husband, toddler, and parents. Everyone went back for sendings!
I’m so glad!
No lemons, but had oranges for zest, used combo of fresh and frozen blueberries bc I ran out of fresh, made egg-free, with maple and as mini-muffins. Served it with your banana yogurt recipe and 2.5yr old loved it! They are difficult for mom to resist! Only problem (is it really even a problem??) it was bursting with blueberries!! Love, love, love! Thank you for all your recipes and the egg-free options for son’s allergy. You have been my go-to site for many a meals!
Delicious! Very forgiving recipe too. I only had whole wheat flour and frozen berries and still turned out delicious.
I’m so glad!
Thanks Amy for very interesting and nice recipe, it was liked by my baby and family . I made a without egg option ..
This is my new favorite muffin recipe!!!! So good for adults and toddlers alike! I wish I made a double batch!
I’m so glad to hear that!