Lemon Blueberry Muffins Recipe
Bake these delightful Lemon Blueberry Muffins for a bright and flavorful family breakfast. Each muffin brims with fresh berries and a hint of citrus, delivering a tender bite every time. Serve warm, chilled, or at room temperature.
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Servings: 4
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.
Notes
Once fully cooled, keep muffins in an airtight container at room temperature for up to 2 days or refrigerate for 3–5 days. Freeze cooled muffins in a zip-top bag with excess air removed for up to 3 months; thaw overnight in the fridge, in short microwave bursts, or at room temperature. Fresh or frozen berries may be used—if using frozen, expect a firmer batter. For dairy-free preparation, substitute non-dairy milk for the yogurt and use neutral oil instead of butter. To make these gluten-free, replace the flours with a gluten-free cup-for-cup blend. For an egg-free version, omit the eggs, add ½ cup milk, and increase baking soda to 1 teaspoon. For mini muffins, use a 24-cup mini muffin tin and bake for 12–14 minutes.