Lemon Blueberry Muffins

The scent of freshly baked muffins wafts through the kitchen, awakening your senses with the vibrant aroma of lemons and blueberries. These Lemon Blueberry Muffins are not only quick to whip up in just about 30 minutes but they also deliver a delightful balance of tartness and sweetness that makes them irresistible. They’re perfect for breakfast or a sweet snack, and the incorporation of Greek yogurt ensures each muffin is moist and tender.

This recipe is ideal for anyone looking to brighten their morning routine or treat guests to a delightful homemade snack. Bake these muffins for weekend brunches, holiday gatherings, or whenever you crave a burst of flavor. Plus, you can easily make them ahead of time, as they store well in the fridge.

Why You’ll Love This Recipe

• The blend of lemon zest and blueberries creates a refreshing and bright flavor profile.
• Packed with Greek yogurt, these muffins are moist and satisfying.
• The batter comes together in just one bowl, making cleanup a breeze.
• Optional streusel topping adds a delightful crunch to each muffin.

What You’ll Need

Gather these simple ingredients to create your delicious muffins.

For the Muffin Batter

• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup Greek yogurt
• 1/4 cup vegetable oil
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup fresh blueberries
• Zest of 1 lemon

For the Streusel Topping (optional)

• Streusel topping

For a dairy-free option, use plant-based yogurt.

Substitutions & Swaps

• Greek yogurt can be replaced with sour cream.
• Vegetable oil may be substituted with melted coconut oil.
• All-purpose flour can be swapped with whole wheat flour.
• Fresh blueberries can be replaced with frozen blueberries.

How to Make It

Follow these straightforward steps to create your muffins.

Preheat

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

Mix Dry Ingredients

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

Combine Wet Ingredients

In another bowl, mix together the Greek yogurt, vegetable oil, egg, vanilla extract, and lemon zest.

Combine Mixtures

Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the blueberries.

Fill Muffin Cups

Divide the batter evenly among the muffin cups and sprinkle with streusel topping if desired.

Bake

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

Cool

Allow to cool before serving.

How to Store It

Fridge: up to 3 days in an airtight container.
Freezer: yes, muffins freeze well for up to 3 months.
Reheat: microwave for 15-20 seconds or warm in the oven for 5 minutes.

Tips for Best Results

• Don’t overmix the batter; it should be just combined for fluffy muffins.
• Use fresh blueberries for the best flavor and texture.
• Allow the muffins to cool in the tin for a few minutes before transferring to a wire rack.
• For added citrus flavor, mix in a little lemon juice with the wet ingredients.

Serving Suggestions

• Pair with a hot cup of tea or coffee for a delightful breakfast.
• Serve at brunch alongside a fresh fruit salad for a colorful spread.
• Enjoy as an afternoon snack with a dollop of yogurt.