Easy Lemon Blueberry Muffins with Greek Yogurt

These small batch, super easy lemon blueberry muffins use Greek yogurt along with melted butter, fresh or frozen blueberries, and lemon zest to make six fragrant, soft, and fluffy muffins. Only one bowl and no mixer required for this quick recipe for blueberry muffins, and no crumb topping is needed – instead we sprinkle homemade lemon sugar on top for crisp, bakery-style muffin tops.

If you like this lemon blueberry muffin recipe with yogurt, check out my other yogurt-based recipes below.

• Lemon Yogurt Loaf Cake
• Grapefruit Yogurt Bundt Cake
• The Easiest Banana Bread Recipe (uses Greek yogurt to replace some of the butter!)
• Banana Oatmeal Chocolate Chip Muffins (uses yogurt for added protein)

Recipe development & why it works

These easy lemon blueberry muffins featuring protein-packed Greek yogurt are my ode to spring and summer! They’re bright and punchy, zesty and soft, moist and tender, and bursting with pops of blueberry in every bite. It’s a flavor explosion that puts those Starbucks blueberry yogurt muffins to shame. Far less sugar too!

If you follow me on Instagram, you saw that I had to test these squishy little muffins many times to get them just right. The perfect texture/flavor combination kept eluding me; I didn’t want the muffins to be heavy or dense, so I added liquid, but then they had too much liquid and overflowed their cups. See this video for a behind the scenes look at one of my recipe test fails.

I really struggled with the ratios in this recipe, and tinkered with it no less than 10 times over the course of a year and a half …until I created what I think is the best lemon blueberry muffin recipe out there! I have NAILED the fluffy texture — it turns out baking powder AND baking soda are needed, because the baking soda (a base) reacts with acidic lemon juice and yogurt to help create the rise and crispy browned tops. When I used baking powder only, the muffins were dense and didn’t rise as much. Baking science is the best science!

You’ll love this simple lemon blueberry muffin recipe because:

• You can use fresh or frozen blueberries depending on what you have on hand – the batter is sturdy enough that they DON’T sink to the bottom of the muffins!
• They’re super quick and easy to make (30 minutes, no mixer)
• They use Greek yogurt instead of buttermilk or sour cream for flavor, moisture, and additional protein
• Bright lemon flavor from lemon zest + sugar = homemade lemon sugar
• Adaptable – many ingredient substitutions are possible depending on what you have, and can easily be made dairy-free, gluten-free, or vegan
• Just six tender muffins – the perfect amount for a quick batch on a weekend morning, enjoyed with coffee or tea

Ingredients

Only a few simple ingredients needed for these lemon blueberry yogurt muffins, and you can substitute or customize as noted below to make these your own! See the recipe card at the bottom of this post for full printable recipe with ingredient list and measurements.

• Fresh blueberries or frozen blueberries. I recommend using smaller sized blueberries for best flavor and distribution within the muffins.
• Lemon zest + fresh lemon juice – for citrus flavor, no lemon extract needed.
• Melted butter (or oil, if you prefer)
• Plain Greek yogurt (2%, whole, or nonfat yogurt all work)
• Granulated sugar 
• 1 large egg 
• Vanilla extract
• All-purpose flour 
• Baking powder and baking soda for leavening
• Salt
• A bit extra homemade lemon sugar on top: granulated sugar + lemon zest, for bakery-style sparkle and crunch on your muffin tops – no streusel topping needed!

Equipment Needed

• Two mixing bowls – one small bowl for the lemon sugar and large bowl for the muffin batter
• Whisk (or fork) and rubber spatula
• Kitchen scale – I highly recommend weighing your ingredients for most accurate results, especially the flour!
• 12-cup muffin pan
• Optional: parchment paper muffin liners (I swear these are the best – they don’t stick to the muffins!)
• Optional but highly effective: 1/4 cup muffin scoop or ice cream scoop

How to Make Lemon Blueberry Muffins: Step by Step

Like many of my recipes, the method here is streamlined and simple. No mixer needed! See the recipe card at the bottom of this post for full instructions.

1. Make the lemon sugar: in a medium bowl, rub the lemon zest into the sugar with your fingers until fragrant. We’ll use about 1/3 cup (70g) of the sugar in the muffin batter, and the rest will go on top of the muffins instead of a crumb topping.
2. Melt the butter in a large bowl in the microwave. Whisk in 1/3 cup (70g) of the lemon sugar, then the other wet ingredients, until smooth.
3. Whisk in the baking powder, baking soda, and salt until well combined (the mixture might get a big foamy or puffy, that’s good), then add the flour (dry ingredients).
4. Stir with a spatula or fork just until a batter is formed; do not overmix to prevent gummy and dense muffins. 
5. Fold in the blueberries.
6. Spoon blueberry muffin batter into every other muffin cup in a 12-cup muffin tin (greased or in paper liners), add a few extra blueberries on top if desired, then sprinkle the remaining lemon sugar evenly on top of the muffins.
7. Bake as directed below until a cake tester or toothpick inserted in the center comes out clean or with just a couple moist crumbs attached (bake time may vary depending on your oven). Cool on a wire rack for a few minutes and enjoy!

Tips for baking tall muffins

I’ve done a lot of experimenting and research to figure out how to bake tall muffins that hold their shape and don’t sink, and I use these techniques in all of my muffin recipes now. Here are my best tips for tall muffins:

1. Let the batter rest for 15-20 minutes at room temperature before scooping and baking. This thickens the batter and allows the baking powder to activate. (I’ve even left batter out up to an hour before baking with no discernible difference in the end product!)
2. Only use every other muffin cup (see photos above) – meaning for 6 muffins, you’d use a 12-cup muffin tin. This allows for better air flow around the muffins and lets them rise higher.
3. Bake at 425 degrees F for 5 minutes, then reduce oven temperature to 350 degrees F WITHOUT opening the door and bake for another 14-16 minutes. The initial blast of high heat activates the chemical leavening reaction in the muffins and allows them to rise super tall, and the subsequent gradual reduction in heat allows their structure to set before they are removed from the oven.

Storage

Homemade lemon blueberry muffins are best enjoyed same day (fresh muffins are the best), but can be stored as follows…

• Room temperature: baked muffins will keep for 1-2 days in a tall airtight container that doesn’t touch the sugared tops, or individually wrap them in plastic wrap for a quick breakfast or snack for busy mornings.
• Fridge: up to a week in an airtight container; microwave each muffin for 15-20 seconds to reheat
• Freezer: up to 3 months, well-wrapped individually in plastic and stored in a freezer bag. Microwave for 30 seconds to reheat or allow to come to room temperature for 1-2 hours.

Additions and Substitutions

Here are some options to customize the recipe and make it your own:

• Blueberries: if using frozen berries, do not thaw first and try to use the smallest blueberries you can find. The big ones release a lot more moisture as they bake, potentially leading to soggy muffins! You could also substitute another berry like raspberries, blackberries, finely chopped strawberries, or mixed berries.
• Greek yogurt: you could use sour cream or a plant-based Greek-style yogurt. I have not tested this with non-Greek yogurt and I think that the muffin batter might be too wet with it. Try at your own risk!
• Gluten-free: substitute an equal weight (125g) of gluten-free oat flour or a gluten-free all-purpose flour mix that contains xanthan gum. I’ve tested and like Bob’s Red Mill Gluten Free 1:1 Baking Flour.
• Vegan: in place of the egg, use 1/4 cup applesauce or 1 flax egg (1 tbsp ground flax + 2.5 tbsp water mixed in a small bowl), use oil or vegan butter in place of dairy butter, and use plant-based Greek-style yogurt, the thicker the better
• Double the recipe for 12 muffins instead of 6!
• Mini lemon blueberry muffins: this recipe will make 12 mini muffins. Bake for 5 minutes at 425F and 6-8 more minutes at 350F (check often for doneness) — or 10-12 minutes at 375F the whole time. I’d recommend using the smallest blueberries you can find, like the tiny frozen wild blueberries they sell at Trader Joe’s.

More Easy Muffin Recipes:

• Small Batch One Banana Muffins (my original and most popular banana muffin recipe!)
• Small Batch Double Chocolate Banana Muffins (my personal favorite)
• Zucchini Chocolate Chip Muffins
• Apple Cider Muffins
• Spiced Molasses Muffins (great any time of year but especially winter)
• Pumpkin Spice Muffins

Recipe

Print Recipe Pin Recipe

4.91 from 21 votes

Easy Lemon Blueberry Muffins with Greek Yogurt

Prep Time10 minutes mins

Cook Time20 minutes mins

Resting Time (optional)20 minutes mins

Total Time50 minutes mins

Course: Breakfast, brunch, Dessert

Cuisine: American

Keyword: blueberry, muffins, yogurt

Servings: 6 muffins

Author: Katie

Ingredients

For the Lemon Sugar:

• 1/2 cup (100g) granulated sugar
• 1 Tablespoon lemon zest (from about 1 large lemon)

For the Lemon Blueberry Muffins:

• 1/4 cup (56g) unsalted butter (can substitute with a neutral oil)
• 1/3 cup (67g) lemon sugar (see above)
• 1/2 cup (113g) plain Greek yogurt
• 1 large egg
• 1 Tablespoon (14 ml) fresh lemon juice
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup (125g) all-purpose flour
• 3/4 cup (100g) fresh blueberries, rinsed and dried (plus a few more on top if desired – see notes if using frozen blueberries)
• Remaining lemon sugar, for sprinkling on top (optional, but recommended)

Instructions

For the Lemon Sugar:

• In a medium bowl, rub granulated sugar and lemon zest together with your fingers until the mixture is very fragrant and slightly damp. Set aside. (Note: You will use 1/3 cup (67g) of this lemon sugar in the muffin batter, and then sprinkle as much or as little as you'd like on top of the muffins before baking – you may have some leftover lemon sugar as a result.)

For the Lemon Blueberry Muffins:

• Preheat the oven to 425°F (218°C). Line or grease every other cup of a 12-cup muffin tin (recipe makes 6 muffins; using every other cup creates better air flow and taller muffins).
• In a large microwave-safe bowl (or in a small saucepan on the stove), melt the butter. Whisk in 1/3 cup (67g) of the lemon sugar you made in step 1, followed by the Greek yogurt, egg, lemon juice, and vanilla extract, until smooth.
• Whisk the baking powder, baking soda, and salt into the wet ingredients until well combined. The mixture may become foamy and puff up a bit – this is correct, as the baking soda (a base) is reacting with the lemon juice (acid). Baking science!
• Add the flour and stir together until a batter forms. Stir until just incorporated; do not overmix. Fold in blueberries.
• Optional: Let batter sit at room temperature for 15-20 minutes before scooping for tallest muffins.
• Spoon the batter equally into the 6 muffin cups. Top each muffin with a few more blueberries if desired, followed by a generous sprinkle of the remaining lemon sugar. You may have leftover lemon sugar for another use!
• Bake for 5 minutes at 425°F (218°C), then decrease the oven temperature to 350°F (180°C) WITHOUT opening the oven door, and bake for 14-16 more minutes until domed and set. A toothpick inserted in the center should come out clean or with just a couple crumbs attached.
• Let cool for a few minutes and enjoy!

Video

Notes

Storage: baked muffins keep well when covered at room temperature for 1-2 days, or in the refrigerator for up to 1 week. Muffins can also be frozen, individually wrapped and stored in a freezer bag, for up to 3 months. Set out on the counter to thaw for an hour or warm for 30 seconds in the microwave.

Substitutions and Modifications:

• • Blueberries: you can use fresh or frozen blueberries. If using frozen, do not thaw (just throw them in frozen), and try to use the smallest blueberries you can find. The big ones release a lot more moisture as they bake, potentially leading to soggy muffins! You could also substitute another berry like raspberries, blackberries, finely chopped strawberries, or mixed berries.

• • Greek yogurt: I use 2%; use what you like. You could also use sour cream or a plant-based Greek-style yogurt instead. I have not tested this with regular (non-Greek) yogurt and I think that the muffin batter might be too wet with it. Try at your own risk!

• • Gluten-free: substitute an equal weight (125g) of gluten-free oat flour or a gluten-free all-purpose flour mix that contains xanthan gum. I’ve tested and like Bob’s Red Mill Gluten Free 1:1 Baking Flour.

• • Vegan: in place of the egg, use 1/4 cup applesauce or 1 flax egg (1 tbsp ground flax + 2.5 tbsp water mixed in a small bowl), use oil or vegan butter in place of dairy butter, and use plant-based Greek-style yogurt, the thicker the better

• • Double the recipe for 12 muffins instead of 6!

• • Mini lemon blueberry muffins: this recipe will make 12 mini muffins. Bake for 5 minutes at 425F and 6-8 more minutes at 350F (check often for doneness) — or 10-12 minutes at 375F the whole time. I’d recommend using the smallest blueberries you can find, like the tiny frozen wild blueberries they sell at Trader Joe’s.

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