Bake a batch of these healthy Lemon Blueberry Muffins for a family breakfast that’s bursting with flavor. They’re packed with berries and are so simple to stir together!
It’s no secret that I make a lot of muffins for kids. As a busy mom who needs to feed both the kids and myself, muffins are easy to make, they’re endlessly versatile, and they’re easy to eat for kids and us parents.
And these Lemon Blueberry Muffins are one of our all time favorites because they are bursting with fresh blueberries and lemon flavor. Plus, they have extra protein from Greek yogurt and store nicely in the fridge.
We love these for breakfast, though including muffins in a no-cook lunch also makes my kids very happy. And they are a perfect option for a holiday breakfast or Mother’s Day brunch, too!
(If you prefer mini muffin recipes, these Mini Blueberry Muffins are great, or try my Blueberry Banana Muffins.)
Table of Contents
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Ingredients You Need
Here’s a look at what you’ll need to make this Lemon Blueberry Muffin 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 and baking soda: Using a mix of these ensures that the muffins bake through properly and rise nicely.
- Unsalted butter: I prefer to use unsalted butter in my baking recipes so I can control the salt. We use melted butter so it’s easy to simply stir into the batter.
- Plain Greek yogurt: This adds moisture and protein. You can also use regular yogurt or even sour cream if that’s what you have.
- Honey (or maple syrup): For sweetness. (Avoid honey for babies under age 1.)
- Eggs: Or an egg substitute such as the one from Bob’s Red Mill.
- Vanilla extract: You can use pure or artificial vanilla extract in this recipe.
- Blueberries: You can make these with fresh or frozen berries, regular ones or frozen wild ones which are smaller.
- Lemon: Fresh lemon adds a nice burst of flavor to this recipe.
TIP: See the Notes under the recipe at the bottom of the recipe for all of the allergy substitutions.
Step-by-Step Instructions
Here’s a look at how to make these Lemon Blueberry Muffins. Go right to the full recipe for all of the details, including the amounts and the timing.
- Add the dry ingredients to a mixing bowl. Mix.
- Fold the wet ingredients into the dry with a spatula. Add the lemon zest.
- Stir in the blueberries gently to avoid disturbing their juices.
- Divide among muffin cups and bake until a toothpick inserted into the center comes out clean.
TIP: You can also bake these as mini muffins if you prefer. You’ll just bake them for a slightly shorter time period.
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 flavored milk or a kids green smoothie. Or as a side with quick scrambled eggs in the microwave. 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 these bakery-style lemon blueberry muffins 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 freezer 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!)
- Mini muffins: Use a 24-cup mini muffin pan and reduce the baking time to 12-14 minutes.
- I prefer to use nonstick spray on a muffin tin, rather than using paper liners as paper liners may stick to the muffins.
- My Lemon Yogurt Muffins are another yummy lemon muffin option or sub blackberries into this recipe in place of the blueberries, strawberries, or raspberries to vary the flavor.
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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
- ¾ cup all-purpose flour
- ¾ cup whole wheat flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup plain whole-milk Greek yogurt
- ⅓ cup honey (or maple syrup)
- ¼ 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 so, 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.
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.
Can you substitute lemon juice? I have everything except fresh lemons!
Sure
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!