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Favorite Lemon Blueberry Muffins

Amy Palanjian
Serve these warm, at room temperature or cold. We like a little extra honey on top, but jam, almond butter, or butter would work too. (Adapted from my Raspberry Baked Donuts recipe.)
5 from 8 votes
Prep Time 10 mins
Cook Time 18 mins
Total Time 28 mins
Course Breakfast
Cuisine American
Servings 12
Calories 150 kcal


  • 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.


Calories: 150kcalCarbohydrates: 23gProtein: 4gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 38mgSodium: 146mgPotassium: 91mgFiber: 2gSugar: 11gVitamin A: 173IUVitamin C: 4mgCalcium: 46mgIron: 1mg
Keyword healthy lemon blueberry muffins, lemon blueberry muffins
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