Lemon Blueberry Muffins

Fruity and light, these Lemon Blueberry Muffins are the perfect on-the-go breakfast or sweet treat, and they're easier than you could imagine to make. This recipe will easily become a dessert and breakfast staple!


Adjust the oven rack to the middle, and heat the oven to 375 degrees F. Grease a 12-cup muffin tin.


In a large bowl, whisk the flour, sugar, baking powder, baking soda, and salt together.


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. 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.

Bread bun

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