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Truthfully, I did not reinvent the wheel with this Lemon Blueberry Muffin recipe, and I may be biased, but I have to say these are sooo good! I use Greek yogurt to add moisture and protein as well as a slight tang to boost the lemon and let me tell you… if you want a muffin that actually tastes like lemon and blueberry, you’re going to get it here!
Table of Contents
If this is your first time making homemade muffins, you’ll find it remarkably easy. You just have to whisk the dry and wet ingredients together, divide the batter, and bake them. (That’s it!)
Now, let’s talk about that glaze. Because it really is something: it packs a whole lot of lemony flavor, but has just two ingredients (lemon juice and powdered sugar). It’s optional, but I don’t recommend skipping it.
Recipe At a Glance
Cuisine Inspiration: American
Primary Cooking Method: Oven
Dietary Info: Vegetarian
Key Flavor: Berries and yogurt
Skill Level: Easy
Summary
- Ready in a flash: You’ll need less than 30 minutes to make them.
- Kid-friendly: They’re a great after-school snack. You could try them as mini muffins and tuck one or two into a lunchbox.
- Fruit-forward flavor: You’ll need lots of blueberries for this recipe.
- Make-ahead: You can make these muffins up to four days ahead.
Ingredients to Make Lemon Blueberry Muffins
- All-purpose flour: This will give the muffins structure.
- Baking powder & salt: Baking powder helps the muffins rise and salt brightens other flavors.
- Granulated & powdered sugar: The first adds moisture (and sweetness). Powdered sugar is for the glaze.
- Lemon: You’ll use the zest and juice.
- Eggs: Room temperature eggs are easier to mix.
- Greek yogurt: Adds a nice tang.
- Extra-virgin olive oil: A good swap for butter.
- Milk: Feel free to use whatever kind of milk you like.
- Vanilla extract: To enhance flavor.
- Blueberries: Use fresh or frozen.
Popular Substitutions & Additions
- Make it gluten-free: Swap in your favorite gluten-free flour for the all-purpose flour.
- Ditch the dairy: You could use non-dairy yogurt and milk. If you’re also avoiding eggs, opt for your favorite egg replacer or use flax eggs.
- Add nuts: Chopped walnuts or pecans would be nice here. For extra flavor, toast the nuts beforehand.
- Use another berry: You could use raspberries or chopped strawberries instead.
How to Make Lemon Blueberry Muffins
These muffins are easy enough to make before the coffee kicks in and are full of blueberries and lemon flavor.
Make the Batter
Bake the Lemon Blueberry Muffins
Make the Lemon Glaze
Tips for Making the Best Lemon Blueberry Muffins
- Make the most of those lemons. Infusing the sugar with lemon zest (read: rubbing the two together with your fingers) coats the sugar with the lemon zest’s oils.
- Mind the temperature. Bake at a higher temp to help the batter rise quickly and then lower it to finish baking evenly. This will give the muffins the taller, bakery-style muffin tops.
- Rest the batter. This helps with the rise and lends a more tender texture. For this recipe, the batter rests for 10 minutes.
Frequently Asked Questions
Stored in an airtight container in the fridge, they’ll last up to four days. I would recommend storing the glaze and muffins separately and adding the glaze before eating (the glaze will sink into the muffins over time).
Yes, these muffins can be frozen. To do so, wrap each muffin in plastic wrap, then place into a zipper-lock freezer bag and in the freezer. The muffins will last for up to six months. To thaw, place the muffins in the fridge overnight. You can also thaw one muffin at a time in the microwave.
Either will work here. If using frozen blueberries, add them to the batter frozen. Do not thaw them first. (Thawed berries would add too much liquid.)
An easy way is to insert a toothpick or cake tester into the center of a muffin. If batter clings to the stick, the muffins need to continue baking. If only a few crumbs (or nothing) come out, the muffins are fully baked.
Lighter thanks to Greek yogurt and olive oil and flavor-packed because of the citrus and berries, these Lemon Blueberry Muffins are sure to please. I hope you try them soon and let me know what you think!
More Muffin Recipes:
- Bran Muffins
- Pumpkin Muffins
- Banana Nut Muffins
- Blueberry Muffins
- Healthy Banana Bread Muffins
- Vegan Chai Spiced Muffins
- Sweet Potato Muffins
- Apple Muffins
- Zucchini Muffins
- Chocolate Muffins
If you try this feel good Lemon Blueberry Muffin recipe or any other recipe on Feel Good Foodie, then don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe. We would love to hear about your experience making it. And if you snapped some shots, share it on Instagram so we can repost on Stories!
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Lemon Blueberry Muffins
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¾ cup granulated sugar
- 1 lemon zest and juice
- 2 eggs room temperature
- ½ cup Greek yogurt room temperature
- ½ cup extra-virgin olive oil
- ¼ cup milk room temperature
- 1 teaspoon vanilla extract
- 1 ½ cups blueberries
Lemon Glaze optional
- 1½ cups powdered sugar
- 1 tablespoon lemon juice
Instructions
- Preheat oven to 425°F. Line a 12-cup muffin pan with cupcake liners.
- In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl, combine the sugar and lemon zest. Use your fingers to massage the zest into the sugar until fragrant and moist. Whisk in the eggs, Greek yogurt, oil, milk, vanilla, and lemon juice until well blended and smooth.
- Add the flour mixture on top of the wet mixture and whisk until well-combined.
- Add blueberries and use a rubber spatula to fold together until evenly distributed. Allow the batter to rest for 10 minutes. Then, fill each prepared muffin cup to the top with batter.
- Bake at 425°F for 5 minutes, then reduce to 350°F and bake for 15-17 minutes or until a toothpick or cake tester inserted in the center comes out clean.
- Allow muffins to cool in the muffin pan for about 5 minutes before transferring them to a wire rack to cool completely.
- Optional glaze topping: Whisk together the powdered sugar and lemon juice from 1 lemon with powdered sugar to create a glaze. Drizzle the glaze over the muffins on the wire rack on top of a sheet pan or parchment paper to allow the glaze to crust over.
Equipment
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
