Lemon Blueberry Muffins

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

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 Time10

Cook Time28

Total Time38

Course: Bread, Breakfast

Cuisine: American

Diet: Vegetarian

Servings: muffins

Author: Melissa Griffiths

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:

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.
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

QR code

Scan this QR code with your phone's camera to view this recipe on your mobile device.