Lemon Blueberry Muffins Recipe
Brighten any morning with these Lemon Blueberry Muffins. Sweet blueberries and zesty lemon come together for a bakery-worthy treat you can easily whip up at home.
These muffins are tender, fluffy, and brimming with juicy berries. Enjoy them fresh from the oven, packed in lunchboxes, or as a quick afternoon pick-me-up.
What You Need for Perfect Lemon Blueberry Muffins
- All-purpose flour – Provides the light, fluffy base for the muffins.
- Whole wheat flour – Adds a nutty depth and extra fiber without making the muffins dense.
- Greek yogurt – Gives the batter moisture and a slight tang that pairs beautifully with the lemon.
- Honey – Naturally sweetens the muffins with a mild, floral note.
- Unsalted butter – Adds richness and ensures a tender crumb.
- Eggs – Help the muffins rise and hold their shape.
- Lemon zest – Infuses bright citrus flavor throughout every bite.
- Blueberries – The star ingredient that bursts with sweet-tart goodness.
How to Make These Lemon Blueberry Muffins
Preheat your oven and prepare a muffin tin with nonstick spray or paper liners to prevent sticking.
Combine the dry ingredients in one bowl, then stir in the yogurt, melted butter, honey, eggs, vanilla, and fresh lemon zest until just mixed.
Gently fold in the blueberries, being careful not to overmix to keep the muffins tender. Spoon the thick batter into the muffin cups, filling each about three-quarters full.
Bake until the tops are golden and a tester comes out clean, then cool on a wire rack. Serve warm for ultimate coziness or pack for on-the-go breakfasts.
Tips & Tasty Twists for Lemon Blueberry Muffins
Switch up your Lemon Blueberry Muffins by swapping honey for maple syrup for a deeper sweetness. For extra zing, add a splash of fresh lemon juice to the batter or sprinkle coarse sugar on top before baking for a sweet crunch.
If you love a bakery-style dome, let the batter rest in the muffin pan for five minutes before baking to help them rise tall. Frozen blueberries work beautifully too—just know the batter may be a bit thicker.
These muffins are also easy to adapt for dietary needs. Use dairy-free yogurt and oil for a dairy-free version, or swap in gluten-free flour for a GF batch that’s still fluffy and moist.
Keeping Lemon Blueberry Muffins Fresh
Store leftover Lemon Blueberry Muffins in an airtight container at room temperature for up to two days to maintain their soft texture. For longer freshness, refrigerate for up to five days.
They freeze wonderfully too—simply place fully cooled muffins in a zip-top bag, remove as much air as possible, and freeze for up to three months. To enjoy, thaw overnight in the fridge, at room temperature, or warm briefly in the microwave for fresh-from-the-oven flavor anytime.
Lemon Blueberry Muffins Recipe
Ingredients
- ¼ cup unsalted butter melted and slightly cooled
- 2 tablespoons lemon zest
- 2 cups blueberries
- ½ teaspoon baking soda
- ¾ cup plain whole-milk Greek yogurt
- 1 teaspoon baking powder
- 1 teaspoon pure vanilla extract
- 2 eggs lightly beaten
- ¾ cup all-purpose flour
- ¾ cup whole wheat flour
- ⅓ cup honey or maple syrup
- ¼ teaspoon salt
Instructions
- Preheat the oven to 375°F and prepare a 12-cup muffin pan with nonstick spray or paper liners. Combine the all-purpose flour, whole wheat flour, baking powder, baking soda, and salt in a medium mixing bowl and stir well. Blend in the Greek yogurt, honey, melted butter, beaten eggs, vanilla extract, and lemon zest until just combined. Gently fold in the blueberries, keeping the batter thick. Spoon approximately ¼ cup of batter into each muffin cup, dividing evenly. Bake for 18–20 minutes or until the tops are golden and a tester inserted at the center comes out clean. Allow the muffins to cool in the pan briefly, loosen the edges with a paring knife, then transfer to a wire rack to cool completely.
