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 so you know what to pick up at the store.
- All purpose flour and whole wheat flour: The combo of flours here helps the muffins be light and fluffy, but still have extra fiber and whole grains.
- Baking powder, baking soda and salt
- Unsalted butter: I prefer to use unsalted butter in my baking recipes so I can control the salt.
- Plain Greek yogurt: This adds moisture and protein. You can also use regular yogurt if that’s what you have.
- Honey (or maple syrup): For sweetness. (Avoid honey for babies under age 1.)
- Eggs: Or an egg substitute.
- Pure vanilla extract
- Blueberries: You can make these with fresh or frozen berries.
- 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 gently.
- 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 u0022healthyu0022, 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.
How to Store
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.’
Best Tips for Success
- 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.
Related Recipes
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Snacks
Blueberry Date Bars
Muffins
Favorite Raspberry Muffins
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.
Video
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.
Nutrition
This post was first published March 2021.
First time commenting but I Just had to, this recipe is fantastic. I make it nondairy and it’s so delicious!!
I’m so glad!
Delicious! I used regular plain yogurt in place of Greek bc that’s what we had. They were quite moist, so I baked for about 23-25 minutes to try to dry them out a bit. The blueberry lemon flavor reminded me of Trix cereal I used to eat as a kid. Would make these again.
Not impressed. Filtered your website to “no eggs.” This recipe came up, I was excited, glanced at ingredients started baking, had dry stuff measured out, realized it needs eggs. One of my twins can’t have eggs. Used chia seed as substitute. Dealt with having to keep scrolling on the stupid website as it keeps loading more content, even while writing this comment. They came out mediocre, needed much longer to cook. Overall, not worth my time while they nap.
Hi- Thanks for commenting. They’re filed under egg-free as there’s a tested egg-free option in the Notes at the end of the recipe. I am sorry that you didn’t see that.
I made an orange cranberry version of these, so good!
Ps. I find they don’t turn out as well when doubling the recipe.
I would prefer these to be more sweet or have had some lemon juice in them. They rose nicely though. I did a mix of honey and syrup since we didn’t have much of either.
I don’t know what I did wrong! I followed the directions precisely — mayyyybe used a couple of tablespoons more butter than was called for — but my muffins didn’t turn out at all! Even though it looked like the muffins were rising really nicely and a toothpick came out clean on top at 20 mins, the muffins seemed to fall flat when I took them out. And more than anything, they weren’t solid at the bottom — 8/12 of them were sort of soggy on the bottom and came apart when I tried fo take them out of the muffin tray. They just wouldn’t hold together. Also, the taste of the muffins is sort of sour and tart — I don’t get any sweetness at all, despite putting in honey. Overall, a fail in taste and texture and I can’t imagine why! None of the recipes on this page have ever steered me wrong; they always come out so good! I don’t know what I did wrong this time.
Hi- that does sound like an usual outcome. Maybe check that your baking soda is fresh and active? Were the berries very sour? That’s the only reason I could think that they would taste that way after (but even so, baking them would sweeten them).
Is it possible to bake these in the air fryer – possible to please advise on the temperature and duration?
Airfryers are so much faster for busy parents. Ta
Thank you! Love all your recipes!!
Hi- I haven’t tried these in the air fryer (the timing for baking muffins that way is similar to an oven so I’m not convinced it’s a better method yet!), but from what I am seeing online, 350 for about 15 minutes is a common timing. I hope they work out for you!
Thank you, Amy!!!!
Made these yesterday, they’re so delicious & not too much sugar, so I don’t feel guilty giving it to my son. The adults love them as well.
These are delicious! They are a weekly staple in our house.
I made these dairy free for my family using So Delicious brand plain vanilla coconut yogurt and a plant based butter and they came out perfect. Everyone loved them. So these will now be a part of my regular baking rotation. Thanks for the awesome recipe.
Would love to make these!! Could I premix the batter and store in fridge overnight to then bake in the morning for breakfast?
I think so! Just cover it tightly.