Lemon Blueberry Yogurt Muffins

Name: Lemon Blueberry Yogurt Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12 muffins
Ingredients: 1 cup all-purpose flour; 1/2 cup whole wheat flour; 1 tablespoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup sugar; 1/2 cup plain yogurt; 1/4 cup vegetable oil; 1 large egg; 1 tablespoon lemon zest; 1 cup fresh blueberries

Highlighted under: Golden Oven Sweets

I absolutely love baking, and these Lemon Blueberry Yogurt Muffins have quickly become one of my favorites. The bright citrus flavor from the lemon combined with the fresh burst of blueberries makes these muffins a perfect morning treat. Plus, the yogurt adds a delightful moistness that keeps each muffin tender and fluffy. Whether enjoyed with a cup of coffee or as an on-the-go snack, these muffins are a delicious way to start your day.

Created by

Megan Douglas

Last updated on 2026-02-07T18:05:35.599Z

When I first tried making these muffins, I was amazed at how quickly they came together. Using yogurt in the batter not only enhances the flavor but also brings a lightness that I never expected. Each bite is filled with fresh blueberries, and the lemon zest adds a zing that really brightens the day, making them an instant hit with everyone.

I learned that the key to perfect muffins is to avoid overmixing the batter. This keeps them light and fluffy instead of dense. It’s a wonderful recipe to experiment with, and I love swapping blueberries for seasonal fruits like raspberries or peaches for a fun twist!

        Why You'll Love These Muffins
        Zesty lemon flavor that brightens your morning
Juicy blueberries in every fluffy bite
Perfectly moist thanks to the yogurt

      

Choosing the Right Blueberries

For the best Lemon Blueberry Yogurt Muffins, it's essential to choose fresh, plump blueberries. I recommend looking for berries that are deep blue and firm to the touch. If fresh blueberries are out of season, you can use frozen berries, but make sure to toss them in a little flour before adding them to the batter. This helps prevent them from sinking to the bottom while baking.

When using frozen blueberries, there's an important step to consider: do not thaw them beforehand. Adding them straight from the freezer helps maintain their shape and prevents the batter from turning an unappetizing shade of blue. This also allows for pockets of juiciness in the muffins.

Achieving the Perfect Texture

The yogurt in this recipe is what gives these muffins their amazing moistness and fluffy texture. It's crucial to use plain yogurt—Greek yogurt can be a great substitute if you prefer it tangier, but make sure to thin it with a little milk to achieve a more muffin-like consistency. Avoid flavored yogurts, as they will alter the flavor balance.

While mixing the batter, be cautious not to overmix once you combine the wet and dry ingredients. Stirring gently until just combined leads to a tender muffin. Overmixing develops gluten and can result in tough muffins. Aim for a uniform batter with some lumps remaining before folding in the blueberries.

Ingredients

For the Muffins

1 cup all-purpose flour
1/2 cup whole wheat flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup sugar
1/2 cup plain yogurt
1/4 cup vegetable oil
1 large egg
1 tablespoon lemon zest
1 cup fresh blueberries

Enjoy your baking!

Instructions

Preheat the Oven

Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.

Mix Dry Ingredients

In a large bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, and salt.

Combine Wet Ingredients

In another bowl, mix the sugar, yogurt, vegetable oil, egg, and lemon zest until well combined.

Combine Mixtures

Pour the wet ingredients into the dry ingredients and stir gently until just combined. Fold in the blueberries.

Fill Muffin Tin

Spoon the batter into the muffin cups, filling each about 2/3 full.

Bake

Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.

Cool and Serve

Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Bake and enjoy your delightful muffins!

Pro Tips

For extra lemon flavor, drizzle a simple lemon glaze on top after the muffins have cooled.

Storing Your Muffins

These Lemon Blueberry Yogurt Muffins are best enjoyed fresh, but you can store them to enjoy later. Once cooled, place them in an airtight container at room temperature for up to three days. If you want to keep them longer, consider freezing them. Wrap each muffin tightly in plastic wrap and place them in a freezer bag. They can be frozen for up to three months.

When you're ready to enjoy a frozen muffin, simply remove it from the freezer and let it thaw on the counter, or warm it in the microwave for about 15-20 seconds. This will restore some of the original moistness. If you want a crispy top, pop it in the oven at 350°F (175°C) for a few minutes.

Flavor Variations

While these Lemon Blueberry Yogurt Muffins are delicious as-is, there are plenty of ways to customize them. Consider adding a teaspoon of poppy seeds for a slight crunch and added flavor. You could also incorporate complementary ingredients like chopped walnuts or almonds for added texture and nuttiness.

For a more decadent treat, you can swirl in some cream cheese or lemon curd into the batter before baking. Just be mindful of adding too much fluid, as this can affect the overall structure of the muffins. Each variation can bring new flavors and excitement, ensuring that these muffins remain a delightful staple in your baking repertoire.

Questions About Recipes

→ Can I use frozen blueberries?

Yes, you can use frozen blueberries. Just make sure to wash and dry them before folding them into the batter.

→ How do I store the muffins?

Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

→ Can I substitute Greek yogurt?

Absolutely! Greek yogurt works great and will provide an even creamier texture.

→ Can I make these muffins gluten-free?

Yes, you can use a gluten-free flour blend to make these muffins gluten-free. Just ensure it has a binder like xanthan gum.