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. And these Lemon Blueberry Muffins are one of our all time favorites because they are bursting with fresh blueberries and lemon flavor.
Quick Look: Lemon Blueberry Muffins
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Total Time: 28 minutes
- Serving: 12 muffins
- Flavor Profile: bright blueberry flavor with a hint of citrus
- Difficulty: Easy, perfect for everyday breakfasts and snacks
- Why to Make: It’s a quick, nutritious, and yummy blueberry muffin recipe
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Table of Contents
We love these for toddler 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!
Why This Recipe Works
With a simple method, basic but nutritious ingredients, this recipe for Lemon Blueberry Muffins is an easy muffin to share with the kids. Bonus: Plus, they have extra protein from Greek yogurt and store nicely in the fridge.
(If you prefer mini muffin recipes, these Mini Blueberry Muffins are great, or try my Blueberry Banana Muffins.)
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.
Featured Review⭐️⭐️⭐️⭐️⭐️
“These are so delicious! Both my daughters and I devoured ours after they cooled. Your muffin recipes are always my favorite, and this is a wonderful recipe to add to my rotation!” —Rachel
How to Make Lemon Blueberry Muffins
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.
Step 1. Add the dry ingredients to a mixing bowl. Mix.
Step 2. Fold the wet ingredients into the dry with a spatula. Add the lemon zest.
Step 3. Stir in the blueberries gently to avoid disturbing their juices.
Step 4. Divide batter 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.
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Lemon Blueberry Muffins FAQs
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.
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.
More Blueberry Recipes
Muffins
Blueberry Banana Muffins
Smoothie Recipes
Blueberry Constipation Smoothie
Muffins
Blueberry Bran 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
- 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.
Delicious! Kid approved 🙂
My 1-year-old, dad and I devoured these muffins! I plan to make more this weekend to freeze for easy meals.
Would love to make these but I only have “regular” whole milk yogurt (plain, but not Greek) at home right now. Will this work? I know it’s a lot runnier in consistency….
Yes, just add 2 more tsbp flour and you should be good!
Hello Amy,
Can I bake the muffin batter in a cake pan instead? If so, could you please let me know the temperature and baking time?
Thanks in advance!
Hi- It should work similarly if you bake in an 8×8 inch or 9-inch round pan at the same temp for about 22-26 minutes.
Will a dairy free yogurt work with this?
If it is plain unsweetened Greek nondairy yogurt, it should be similar.
Can I use frozen blueberries?
Sure
When we use frozen, don’t just throw them in frozen like you do fresh blueberries or any change. I don’t usually use frozen but maybe it’ll make the blueberries not explode as much as they did with fresh. It tasted good but certain muffins had spots where it was all blueberry
Awesome muffins with lots of feel good ingredients. I subbed coconut oil for the butter and they came out great.
Holy WOW these are delicious, and this is coming from someone who is usually not a muffin fan! My 2-year-old and 1-year-old have devoured four of the twelve already, and I only pulled them out of the oven about half an hour ago! I substituted oat flour for the whole wheat flour since that’s what I had on hand, and the texture is just dreamy. 10/10 all around and next time we will definitely be doing a bigger batch to freeze some!
These taste so good! I pulled them out of the oven, ate one, and went back for another. The flavor of these is amazing. I will be making these again soon.
AMAZING! I did half plain half spelt flour and they came out so so good!
Can I substitute rye flour for the whole wheat flour?
Unfortunately they did not go well for me, they didn’t cook in the middle, I think there was far too many blueberries and that’s why. A real shame as the flavour is lovely
I would also check that your baking soda is active as that could have been the cause.
Can I make this without baking Soda?
They won’t bake through properly unless you adjust the baking powder so you might be able to just use a little more baking powder.
These are AMAZING. Easy to make, great to pop in the freezer! Had to double the recipe because the adults loved them as much as the baby.
My toddler has a mild egg allergy and making muffins is part of the Rx, so we’ve tried many YTF recipes. This is our favorite so far, I’ve made several batches and they’re always a hit. Rarely do we have enough left to freeze, but they do freeze great. We tend to make them mini muffins, and find that the amount of blueberries added can be anything from 1-2 cups and they’re still great. If you use frozen, they will turn your batter purple! I always intend to add a full 2 lemons’ worth of zest, but end up zesting them toward other YTF recipes… I love that there’s so much mix and match with the ingredients on this site.
I’m so glad to hear that!
We’re working through an egg allergy and making muffins is part of the Rx! These are so easy and delicious, the whole family loves them. We tend to make them into mini-muffins and often use less blueberries than the recipe calls for. If you’re using frozen like us, stir them sparingly or you’ll get purple muffins! (Which isn’t bad, just facts.)
These look great!
If I were to use lemon juice instead of lemon zest (I dont have any lemons), how much would you suggest to use?
Thanks!
About 1 tablespoon. Enjoy!