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Make the best Lemon Blueberry Muffins with fresh lemon zest, juicy blueberries, and creamy yogurt. This foolproof recipe creates bakery-quality muffins every time with a tender crumb and bright citrus flavor — perfect for easy breakfasts or on-the-go snacks!

three blueberry lemon muffins stacked on top of one another


 

🫐 The addition of yogurt is a strategic — it keeps these muffins incredibly moist for days and adds a subtle tang that complements the lemon beautifully. You’ll never have dry, crumbly muffins again with this foolproof recipe!

Table of Contents

My 2 Best Tips For Making Lemon Blueberry Muffins

Coat Frozen Blueberries in Flour: If using frozen blueberries, toss them in a tablespoon of flour before folding them into the batter. This prevents them from sinking to the bottom and keeps the batter from turning purple. You won’t need to do this for fresh blueberries.

Fresh Zest Is Best: Use fresh lemon juice and zest for maximum lemon flavor. The oils in fresh lemon zest and juice pack so much more punch than bottled lemon juice alone. Use a microplane grater to get fine, aromatic zest without the bitter white pith underneath.

Melissa in her kitchen smiling in front of the starting ingredients for the chicken the quinoa salad and skillet chicken on the wood block in front of her

🩷 Melissa

This blueberry lemon muffin recipe is the perfect combination of a moist coffee cake and easy-to-hold muffin.

Perfectly moist and tender with just the right browned crust to hold it together!

Quick & easy — my love language for mornings!

Why I Think You’ll Love This Recipe:

  • They are so easy, seriously.
  • Great for a filling snack or a quick breakfast.
  • Keep well and can be made ahead.
  • Delicious — enough said!
Fruity and light, Blueberry Lemon Muffins are the perfect on-the-go breakfast, and they're easier than you could imagine to make.
5 from 1 vote

Lemon Blueberry Muffins

By: Melissa Griffiths
Make the best Lemon Blueberry Muffins with fresh lemon zest, juicy blueberries, and creamy yogurt. This foolproof recipe creates bakery-quality muffins every time with a tender crumb and bright citrus flavor — perfect for easy breakfasts or on-the-go snacks!
Prep: 10 minutes
Cook: 28 minutes
Total: 38 minutes
Servings: 12 muffins
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Ingredients 

  • 3 cups all-purpose flour
  • 1 cup sugar
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 ¼ cup whole or low-fat plain yogurt
  • 2 large eggs
  • 1/4 cup lemon juice
  • 2 tablespoons fresh lemon zest
  • ½ cup unsalted butter, melted and cooled
  • 1 ½ cups blueberries, fresh or frozen, (Do not thaw if frozen.)

Instructions 

  • Adjust the oven rack to the middle, and heat the oven to 375°F. Grease a 12-cup muffin tin.
  • In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  • In a small bowl (or a 2-cup glass measuring cup), whisk the yogurt, eggs, lemon juice, and lemon zest together until smooth.
  • Gently fold the yogurt mixture into the flour mixture with a rubber spatula until just combined.
  • Fold in the melted butter.
  • Fold in the blueberries. (If frozen, toss in a bowl with about a tablespoon of flour first to help keep them from sinking to the bottom of the muffins.)
  • Grease a ⅓-cup measuring cup, and use it to portion out the batter into each muffin cup.
  • Bake until golden-brown and a toothpick inserted in the center comes out with just a few crumbs on it, about 24 to 28 minutes.
  • Let the muffins cool in the tin for 5 minutes, and then flip them out onto a wire rack. Let them cool for 10 minutes before serving.

Notes

Flour Power: I make these with all whole-wheat flour or half whole-wheat and half white often, and they turn out perfect. I recommend trying it!
Fresh or Frozen Berries: You can use either fresh or frozen blueberries in this easy muffin recipe — I use fresh when I can get them in season at the U-pick blueberry farm and then frozen the rest of the year from the loads of berries I freeze!
Here are a couple of tips when using frozen berries in this recipe:
  1. To prevent frozen blueberries from sinking to the bottom of the muffin and discoloring the batter, toss the frozen berries in 1 tablespoon of flour before folding them in the batter.
  2. Do not thaw frozen berries before use. They will cook up perfectly inside the muffin while baking!
Make Minis: For mini muffins, bake at 375°F for 12-15 minutes. You’ll get about 24 mini muffins from this batter. Use a small cookie scoop for easy portioning.
Test for Doneness: A toothpick inserted in the center should come out with just a few moist crumbs – not completely clean. The muffins will continue cooking slightly in the hot pan, so don’t over-bake.
Add a Glaze: If you really love the lemon flavor or think your muffins need a bit more lemon jazz, here’s how to make a simple lemon glaze. Simply mix 1 cup powdered sugar with 2 tablespoons of fresh lemon juice and a touch of lemon zest to create a tangy and sweet glaze to drizzle over the muffins. You can use This adds an extra burst of citrus flavor and a beautiful finishing touch to the muffins!
Make-Ahead: These muffins store very well so double the batch and store the extra for another morning. Store in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months. To refresh day-old muffins, warm them in a 300°F oven for 5 minutes or in the microwave starting at 20 seconds for refrigerated muffins.

Nutrition

Serving: 1 of 12 muffins, Calories: 286kcal, Carbohydrates: 45g, Protein: 5g, Fat: 10g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.3g, Cholesterol: 55mg, Sodium: 334mg, Potassium: 108mg, Fiber: 1g, Sugar: 20g, Vitamin A: 317IU, Vitamin C: 5mg, Calcium: 104mg, Iron: 2mg
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How to Make This Lemon-Blueberry Muffin Recipe

blueberry lemon muffins

Step 1: Whisk together the dry ingredients. In a separate bowl, whisk the yogurt, eggs, lemon juice, and lemon zest together until smooth.

lemon blueberry muffin mix in a clear glass bowl

Step 2: Gently fold the yogurt mixture into the flour mixture until just combined. Then fold in the melted butter, and finally fold in the blueberries.

lemon blueberry muffin mix in muffin tins

Step 3: Grease a 1/3-cup measuring cup, and use it to portion out the batter into each muffin cup.

Step 4: Bake until golden-brown, 24 to 28 minutes. Let the muffins cool in the tin for 5 minutes, and then flip them out onto a wire rack to cool another 10 minutes before serving.

Recipe FAQs

Can I substitute the yogurt with something else?

Yes! You can use sour cream, buttermilk, whole milk, or another yogurt, such as vanilla flavored or Greek yogurt. The texture will vary slightly depending on which dairy product is used, but they all produce delicious muffins!

Why do my blueberries sink to the bottom?

This usually happens with frozen berries that weren’t coated in flour, or if the batter is too thin. Make sure to toss berries in flour and fold them in gently at the very end.

Can I add a crumb topping?

I love how you think! Mix 2 tablespoons each of flour, sugar, and cold butter with a pinch of cinnamon. Sprinkle over the batter before baking for a delicious crumb topping that adds wonderful texture.

Expert Tips

  • Simple Flavor Swaps: It’s really easy to switch up flavors, and I use all of these variations! Add 1 teaspoon of pure vanilla extract to the wet ingredients for a classic bakery flavor profile. You can also try almond extract (use just 1/2 teaspoon – it’s potent!), or orange zest instead of lemon for a completely different citrus experience. I love making a batch with half lemon zest and half orange zest for a bright, complex citrus flavor.
  • Make Them Dairy-Free: To make these muffins dairy-free, substitute the yogurt with thick coconut yogurt (the kind from the refrigerated section works best), and replace the butter with melted coconut oil that’s cooled to room temperature. The texture stays beautifully moist, and you’ll get a subtle tropical note that pairs wonderfully with the lemon and blueberries.
  • Gluten-Free Success: For gluten-free muffins that actually taste amazing, use a high-quality 1:1 baking flour blend (I love King Arthur’s or Bob’s Red Mill). Add an extra 1/4 teaspoon of xanthan gum if your blend doesn’t contain it, and let the batter rest for 10 minutes before baking – this helps the flour hydrate properly for better texture.
  • Perfectly Domed Muffin Tops: Here’s my favorite bakery secret: fill your muffin cups about 3/4 full, then bake at 425°F for the first 5 minutes before reducing to 375°F for the remaining time. This initial blast of heat creates steam that helps form those gorgeous, professional-looking domed tops we all love!

More Amazing Muffin Recipes To Try

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9 Comments

  1. Natalie says:

    5 stars
    I love blueberry and lemon together! These muffins look and sound so delicious with a cup of coffee ♥

    Reply
  2. Dana says:

    I notice some of your recipes just have a print only button and some also have a link to ziplist. Just curious if there is a reason they don’t all have a link to ziplist?

    Reply
    1. Melissa says:

      I started using Ziplist in 2012 when I moved my blog from Blogger to Wordpress, so any recipe before 2012 isn’t formatter with ziplist. One day I’ll go back and change them all… but it’s not too high on my to-do list 🙂 Sorry the others aren’t on there, but thanks for asking!

  3. Shelley Smith says:

    Awww. You are so kind Melissa. I hope you have fun with your family this summer too. Take good care.

    Reply
  4. Shelley Smith says:

    Today was my 12 yr old daughters 1st day of summer vacation. We celebrated it together by baking these muffins. Since we share a love for all things blueberry/lemon flavored, we pumped up the lemon flavor by drizzling on a lemon glaze. These muffins have the perfect muffin texture and are bursting with delicious blueberry/lemon goodness. Thank you for sharing the great recipe.

    Reply
    1. Melissa says:

      Nicest. Comment. Ever! Thank you for the feedback and happy summer vacation to you both!!

  5. Chrissi says:

    My love language is words of affirmation- a little compliment or kind word goes a long way in my book!

    ps- I love your fancy blog and am so proud of all you have done with it! Superwoman!

    Reply
  6. Katie says:

    These muffins look amazing! So pretty 🙂 I’ve thought about reading the love languages book a million times, I think it would be a good thing to do.

    Reply
    1. Melissa says:

      I liked what I learned about myself from that book as much as I liked what it taught me about others. I’d do it 🙂