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 cup whole wheat flour; 1/2 cup sugar; 1 tablespoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1 cup plain yogurt; 1/4 cup vegetable oil; 2 large eggs; 1 teaspoon vanilla extract; 1 tablespoon lemon zest; 1 cup fresh blueberries

Highlighted under: Simply Sweet Bakes

I absolutely love baking these Lemon Blueberry Yogurt Muffins on lazy Sunday mornings. The combination of fresh blueberries and zesty lemon creates a deliciously bright flavor that really awakens the senses. Not only are they incredibly tasty, but using yogurt in the batter keeps the muffins moist and tender. Whether enjoyed alongside a hot cup of coffee or as a sweet snack throughout the week, these muffins are sure to bring a smile to anyone's face. Plus, they're quick to whip up and perfect for sharing!

Created by

Marley Quinn

Last updated on 2026-02-07T21:57:35.811Z

Baking these Lemon Blueberry Yogurt Muffins has become a cherished tradition in my home. I remember the first time I tried this recipe; the balance of tart lemons and sweet blueberries took my breath away. Each bite is a burst of flavor, and I love using fresh fruit for the best results.

What I discovered about using yogurt instead of butter is that it not only lightens the muffins but also gives them a lovely softness that makes them irresistible. If you want to up the flavor even more, consider adding a sprinkle of lemon zest in the batter. It takes the muffins to another level!

Why You Will Love These Muffins
Bright and refreshing lemon flavor that complements sweet blueberries
Moist texture from yogurt that keeps every muffin tender
Easy to make and perfect for breakfast or snacks

The Role of Yogurt in Muffin Making

In this recipe, yogurt not only adds a delightful tang but also plays a crucial role in the muffins' moisture. Its acidity interacts with the baking soda and powder, promoting a light, fluffy texture. When baking these muffins, be sure to use plain yogurt—Greek or regular will work. However, avoid flavored varieties as they can alter the intended flavor profile and sweetness of the muffins.

Another vital aspect of using yogurt is the added protein, which enhances the structural integrity of the muffins. This means they'll hold together beautifully without crumbling. If you're looking to reduce fat, you can substitute with low-fat yogurt; just keep in mind that the texture may vary slightly. The result will still be a deliciously moist muffin!

Choosing and Incorporating Blueberries

Fresh blueberries are key to achieving that burst of flavor in each muffin. When selecting blueberries, look for plump, firm berries with rich color. If fresh blueberries are unavailable, frozen ones can serve as a great substitute; just fold them into the batter while they’re still frozen to prevent the color from bleeding into your muffins.

When adding blueberries to the batter, I recommend tossing them with a small amount of flour before folding them in. This helps coat the berries and minimizes sinking, ensuring they distribute evenly throughout the muffins during baking. Be gentle when incorporating them into the batter; overmixing can lead to dense muffins rather than light and fluffy ones.

Ingredients

For the Muffins

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

Mix these ingredients well to create a batter that is full of flavor and ready to bake!

Instructions

Preheat the Oven

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

Mix Dry Ingredients

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

Combine Wet Ingredients

In another bowl, mix the yogurt, vegetable oil, eggs, vanilla extract, and lemon zest until smooth.

Combine Ingredients

Pour the wet mixture into the dry ingredients and stir gently until just combined. Be careful not to overmix.

Add Blueberries

Gently fold in the blueberries, ensuring they are evenly distributed throughout the batter.

Fill Muffin Tins

Scoop the batter into the prepared muffin tins, filling each cup about two-thirds full.

Bake

Bake for 18-20 minutes, or until a toothpick inserted in the center of a muffin comes out clean.

Cool and Serve

Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack. Enjoy warm or at room temperature!

These muffins are best enjoyed on the day they are made but can be stored in an airtight container for a few days!

Pro Tips

For added flavor, try drizzling the muffins with a simple lemon glaze made of powdered sugar and lemon juice after they’ve cooled.

Storage and Make-Ahead Tips

These Lemon Blueberry Yogurt Muffins are perfect for preparing in advance! After baking, allow them to cool completely and then store them in an airtight container at room temperature. They will stay fresh for about three days. If you want to keep them longer, consider freezing them. Just wrap each muffin individually in plastic wrap and place them in a freezer bag. When you're ready to enjoy one, simply thaw it at room temperature or pop it in the microwave for a quick warm-up.

For those who enjoy meal prep, you can mix the dry ingredients ahead of time and store them in an airtight container. This way, your muffin-making process will be super quick during busy mornings. Remember that once the wet ingredients are combined with the dry, it’s best to bake the muffins immediately to achieve optimal rise and texture.

Flavor Variations to Try

If you're looking to switch up the flavor profile of your muffins, consider adding complementary ingredients. A tablespoon of poppy seeds or a teaspoon of almond extract can elevate the flavor to a whole new level. For a unique twist, replace some of the blueberries with diced apples or peaches—just ensure to adjust the sugar slightly based on the sweetness of the fruits used.

Additionally, for a crunchy topping, you can sprinkle some coarse sugar or rolled oats mixed with a pinch of cinnamon over the batter before baking. This will create a beautifully golden muffin with a delightful texture contrast. Experimenting with these variations can lead to countless delicious combinations that keep breakfast exciting!

Questions About Recipes

→ Can I use frozen blueberries?

Yes, but do not thaw them; add them directly to the batter to avoid discoloration.

→ How can I make these muffins healthier?

You can substitute half of the sugar with honey or maple syrup and use whole wheat flour entirely.

→ Can I make mini muffins with this recipe?

Absolutely! Reduce the baking time to about 10-12 minutes for mini muffins.

→ What can I do if I don't have yogurt?

You can replace yogurt with buttermilk or applesauce for a similar moisture effect.