Lemon Blueberry Yogurt Muffins

Name: Lemon Blueberry Yogurt Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 12 muffins
Ingredients: 2 cups all-purpose flour; 1 cup granulated sugar; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 cup plain yogurt; 1/2 cup milk; 1/3 cup vegetable oil; 2 large eggs; Zest of 1 lemon; 2 tablespoons lemon juice; 1 cup fresh blueberries

Highlighted under: Cakes & Confections

I absolutely adore these Lemon Blueberry Yogurt Muffins! With the perfect balance of tart lemon and sweet blueberries, they make for a delightful breakfast or snack. The yogurt adds a wonderful moisture and tenderness to the muffins, keeping them light yet satisfying. Every bite bursts with fresh flavor, and the aroma of citrus when they bake is simply irresistible. In just 30 minutes, you'll have a batch of these delicious muffins ready to enjoy.

Created by

Freya Cooper

Last updated on 2026-02-08T08:36:37.795Z

When I first attempted these muffins, I was a bit skeptical about using yogurt in a recipe typically reliant on butter or oil. However, after my first bite, I was sold! The yogurt not only helps to achieve a tender crumb but also adds a subtle tang that complements the sweetness from the blueberries beautifully.

I've experimented with the lemon zest and juice ratios in this recipe and found that a generous amount really elevates the overall flavor. Using fresh blueberries is key; not only do they add sweetness, but they also provide a delightful burst in every mouthful.

Why You'll Love These Muffins
Bright citrus flavor that brightens your day
Moist and fluffy texture thanks to yogurt
Loaded with juicy blueberries for wholesome sweetness

The Role of Yogurt in Muffins

Using yogurt in muffin recipes not only contributes to a moist texture but also helps create a tender crumb. The acidity in yogurt interacts with baking soda and baking powder, enhancing the rise of the muffins. This means you’ll end up with light, fluffy muffins that don't become heavy or dense. If you don’t have plain yogurt on hand, Greek yogurt can serve as a thick substitute; just consider adding a splash of milk to reach the desired consistency.

Another benefit of using yogurt is its ability to impart a slight tanginess that balances the sweetness of the blueberries. This flavor complexity is crucial; otherwise, your muffins may taste one-dimensional. If you prefer a more pronounced citrus flavor, consider swapping half the yogurt for sour cream, which adds richness while keeping the moisture level intact.

Choosing the Right Blueberries

When selecting blueberries for your muffins, look for fresh, plump berries that are firm and dry. Overripe or mushy berries can cause your muffins to become soggy. Frozen blueberries can also be used, but you’ll need to add them straight from the freezer and expect a slight change in color during baking. It’s essential to avoid thawing them first, as this will prevent excess moisture from leaching into your batter.

You can amplify the blueberry flavor by tossing the fresh berries in a bit of flour before folding them into the batter. This will help them distribute evenly throughout the muffins and prevent them from sinking to the bottom during baking. Plus, it gives the berries a lovely burst when you bite into each muffin!

Storage and Serving Suggestions

These Lemon Blueberry Yogurt Muffins are best enjoyed fresh, but they can be stored for up to three days in an airtight container at room temperature. For longer storage, you can freeze them for up to three months. Let them cool completely before wrapping each muffin individually in plastic wrap or aluminum foil and placing them in a freezer bag. When you’re ready to enjoy, simply thaw at room temperature or pop them in the microwave for a quick reheating.

To elevate your muffin experience, consider serving them warm with a dollop of lemon curd or a spread of cream cheese. You can also enjoy them with a cup of tea or coffee for a delightful afternoon treat. For variations, feel free to mix in some chopped nuts or a sprinkle of poppy seeds for added texture and flavor—these additions complement the lemon beautifully!

Ingredients

Gather these simple ingredients to whip up your muffins:

Dry Ingredients

2 cups all-purpose flour
1 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

Wet Ingredients

1 cup plain yogurt
1/2 cup milk
1/3 cup vegetable oil
2 large eggs
Zest of 1 lemon
2 tablespoons lemon juice

Fruits

1 cup fresh blueberries

Once you have all the ingredients ready, you're set to bake!

Instructions

Follow these simple steps to make your muffins:

Preheat the Oven

Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.

Mix the Dry Ingredients

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

Combine Wet Ingredients

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

Combine Mixtures

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

Fold in Blueberries

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

Fill Muffin Cups

Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.

Bake

Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted comes out clean.

Cool and Serve

Allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.

Enjoy your freshly baked muffins on their own or with a pat of butter!

Pro Tips

For an extra lemony flavor, you can add a simple lemon glaze on top by mixing powdered sugar with lemon juice until you reach the desired consistency.

Troubleshooting Common Issues

One common issue when baking muffins is overmixing the batter, which can lead to tough, dense muffins. To avoid this, mix until the wet ingredients are just incorporated into the dry ingredients. The batter might appear slightly lumpy, which is perfectly okay. If you do overmix, consider cutting the baking time slightly to compensate for the denser texture, but be wary of a potential less fluffy result.

If your muffins have an uneven rise, check your oven’s temperature accuracy with an oven thermometer. Baking at the right temperature is crucial for achieving that perfect rise. An uneven oven can cause some muffins to puff up while others fall flat. Rotate the muffin tin halfway through baking to ensure even cooking, especially if your oven has hot spots.

Scaling the Recipe

Scaling this Lemon Blueberry Yogurt Muffins recipe up or down is straightforward. For every additional batch, simply multiply each ingredient by the number of batches you're making. However, be mindful of your mixing bowl size when doubling or tripling the ingredients; a larger bowl will help prevent spills. Additionally, you may need to adjust your baking time if you're using multiple muffin tins, as they might require additional time to bake evenly.

If you want to simplify the process even more, consider making a large batch of batter and portioning it into muffin tins, but only bake what you need. The leftover batter can be stored in the fridge for up to two days and baked fresh for a delightful treat later on. This way, you can enjoy warm muffins throughout the week without having to bake each time!

Questions About Recipes

→ Can I use frozen blueberries instead of fresh?

Yes, but be sure to thaw and drain them first to avoid excess moisture in the batter.

→ How should I store leftover muffins?

Store them in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

→ Can I substitute whole wheat flour for all-purpose flour?

Yes, you can use whole wheat flour, but the texture might be denser.

→ What can I use instead of yogurt?

Sour cream or buttermilk can be used as a substitutes.