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Fruity and light, Blueberry Lemon Muffins are the perfect on-the-go breakfast, and they're easier than you could imagine to make.

Lemon Blueberry Muffins

  • Author: Melissa Griffiths - Bless this Mess
  • Total Time: 38 minutes
  • Yield: 1 dozen 1x


These Lemon Blueberry Muffins are fruity, light, and perfect for an on-the-go breakfast or sweet treat!


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


  1. Adjust the oven rack to the middle, and heat the oven to 375 degrees F. Grease a 12-cup muffin tin.
  2. In a large bowl, whisk the flour, sugar, baking powder, baking soda, and salt together.
  3. In a small bowl (or a 2-cup glass measuring cup), whisk the yogurt, eggs, lemon juice, and lemon zest together until smooth.
  4. Gently fold the yogurt mixture into the flour mixture with a rubber spatula until just combined.
  5. Fold in the melted butter.
  6. Fold in the blueberries.
  7. Grease a 1/3-cup measuring cup, and use it to portion out the batter into each muffin cup.
  8. 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.
  9. 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.


  • 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!
  • 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.
  • Prep Time: 10
  • Cook Time: 28
  • Category: Breakfast
  • Method: Bake
  • Cuisine: American

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