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.
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)
- pure vanilla extract
- blueberries (fresh or frozen)
TIP: See the Notes under the recipe at the bottom of the post for all of the allergy substitutions.
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.
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.
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 1/2 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!Print
- 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
- 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 1/4 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.
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 1/2 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.