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 plain yogurt; 1/2 cup sugar; 1/4 cup vegetable oil; 2 large eggs; 1 tablespoon lemon zest; 1/4 cup fresh lemon juice; 1 1/2 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1 cup fresh blueberries

Highlighted under: Golden Treats

I absolutely love making these Lemon Blueberry Yogurt Muffins! The combination of fresh lemon juice and fragrant blueberries creates a delightful burst of flavor in every bite. The yogurt not only adds moisture but also gives the muffins a soft, tender texture that’s simply irresistible. They are perfect for breakfast or as a snack throughout the day. I often whip these up for my family on weekends, and they disappear almost as fast as I can bake them. Trust me, you won’t want to miss out on this recipe!

Created by

Noemi Turner

Last updated on 2026-02-08T03:57:35.731Z

One of my favorite moments in the kitchen is when I make these Lemon Blueberry Yogurt Muffins. I love experimenting with fresh ingredients, and the tangy yogurt perfectly complements the sweet blueberries and zesty lemon. The smell that fills my home while they’re baking is simply heavenly. I’ve found that using fresh, in-season blueberries truly elevates the flavor of these muffins.

Another tip I’ve discovered is to let the batter rest for about 10 minutes before baking. This gives the flour a chance to hydrate fully, leading to even fluffier muffins. I've made them countless times, and this method has never failed me!

Why You'll Love These Muffins
Bright citrus flavor that awakens your taste buds
Moist and fluffy texture with every bite
Perfectly sweet balance from fresh blueberries
Quick to make, ideal for busy mornings

Perfecting the Texture

The key to achieving that moist and tender texture in your Lemon Blueberry Yogurt Muffins lies in using plain yogurt. It not only moistens the batter but also contributes to the leavening process, helping your muffins rise beautifully. Be sure to choose full-fat yogurt; its creaminess enhances the flavor and richness of the muffins. If you prefer a lighter version, low-fat yogurt works too, but the overall texture may be slightly less indulgent.

When mixing your batter, it’s crucial to avoid overmixing. This can lead to dense muffins instead of the light, fluffy texture we're aiming for. Once the dry ingredients are added to the wet, mix gently with a spatula just until combined. It's okay if there are a few lumps; they will bake out. The goal is to retain as much air as possible for that perfect rise.

Flavorful Additions

In addition to the glorious combination of lemon and blueberries, feel free to experiment with other flavors. For instance, adding a teaspoon of vanilla extract can bring a warm undertone that complements the citrus. Alternatively, a sprinkle of cinnamon can add an interesting twist and enhance the overall aroma of the muffins. Just remember to keep the balance with the lemon to maintain that signature bright flavor.

For a unique textural contrast, consider adding some chopped nuts, like walnuts or pecans, to your batter. They not only provide a pleasant crunch but also enrich the flavor profile. If you're feeling adventurous, you can substitute in different fruits; raspberries or blackberries can work beautifully, but be sure to adjust the sugar slightly since those berries can be tarter than blueberries.

Ingredients

Muffin Ingredients

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

Instructions

Steps

Preheat the Oven

Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.

Mix Wet Ingredients

In a large bowl, whisk together the yogurt, sugar, vegetable oil, eggs, lemon zest, and lemon juice until smooth.

Combine Dry Ingredients

In another bowl, combine the flour, baking powder, baking soda, and salt. Stir gently.

Combine Wet and Dry Ingredients

Gradually add the dry mixture to the wet ingredients, folding until combined. Be careful not to overmix!

Fold in Blueberries

Gently fold in the fresh blueberries until evenly distributed.

Fill Muffin Cups

Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.

Bake

Bake for 20 minutes or until a toothpick inserted in the center comes out clean.

Cool and Serve

Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Pro Tips

For a twist, you can add some poppy seeds for a lovely texture or replace the blueberries with another berry of your choice. Also, feel free to drizzle a simple lemon glaze on top for a extra sweetness!

Make-Ahead and Storage

These muffins can be made ahead of time, making them an ideal choice for busy mornings. Simply prepare the batter the night before and store it in the refrigerator. In the morning, you can quickly bake them fresh, which will fill your kitchen with a warm, inviting aroma. This can save you precious time in the morning while still providing a fresh breakfast option for your family.

Once baked, these Lemon Blueberry Yogurt Muffins can be stored at room temperature for up to 3 days. If you want to keep them longer, consider freezing the muffins. Place them in a freezer bag or an airtight container with parchment paper between layers to prevent sticking. They can last for about 2-3 months in the freezer. To reheat, just pop them in the microwave for about 30 seconds or place them in the oven at 350°F (175°C) for 5-7 minutes until warm.

Troubleshooting Common Issues

If your muffins turn out too dense or heavy, it may be due to overmixing the batter or using too much flour. Make sure to measure your flour accurately; spoon it into the measuring cup and level it off with a knife for the best results. Also, ensure your baking powder and baking soda are fresh, as expired leavening agents can lead to disappointing results.

Conversely, if your muffins don’t rise as expected, check your oven temperature. An oven that runs cooler can result in muffins that don’t rise properly. An oven thermometer can help you gauge your oven’s true temperature. Additionally, make sure to bake them on the middle rack to ensure even heat distribution.

Questions About Recipes

→ Can I use frozen blueberries?

Yes, frozen blueberries can be used, but do not thaw them before adding to the batter. This helps prevent the batter from turning purple.

→ How should I store leftover muffins?

Store the muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for a week.

→ Can I substitute the yogurt?

You can substitute Greek yogurt or even applesauce for a lower fat option, but the texture may vary.

→ What can I serve with these muffins?

They pair wonderfully with tea or coffee, and you can enjoy them with a pat of butter or a dollop of cream cheese.