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.
would I be able to use vanilla Greek yogurt instead of plain and do less honey?
thanks!
I haven’t tried that but probably. If you omit the honey, I’d add 2 tbsp milk to make sure the batter has the same liquid ratio.
Love your muffin recipes so far. Just the right amount of sweetness. Given that I’m making them fairly often, I find I go through a lot of maple syrup or honey, which is pricey. If I wanted to substitute sugar and have a similar amount of sweetness, would I use a similar amount or less?
Side note: there are ads and other things loading on the site that make it tough to use. The pages reload a lot while you’re trying to read them, and also crash my browser or make my phone feel like it’s on fire. I would happily pay a small subscription fee to avoid all the ads!
You can use the same amount of granulated sugar as honey or maple syrup and add 2 tablespoons milk. Enjoy!
These were probably the best muffins I’ve ever made and I make a lot of muffins. Tried making it without eggs and they were super moist. They are the bomb.com thanks for recipe!
Easy to make, rose nicely, turned a fun light green color (frozen blueberries) that my kids tripped out on. Thank you!
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.