Lemon Blueberry Muffins with Yogurt
I had so much fun recipe testing chocolate chip muffins last week, I felt inspired to share another muffin recipe! I love blueberries, so I decided to make lemon blueberry muffins with yogurt.
The yogurt gives them a lot of moisture and makes me feel like they’re *almost* healthy.
What is a Muffin?
This might sound like a silly question, but I make loads of cupcakes and cakes. What ratio of ingredients makes this a muffin?
Muffins fall into the quick bread category because they don’t use yeast to rise. They bake up thanks to leavening agents like baking soda or baking powder.
Traditionally they’re also baked in a muffin pan! Some recipes bake them in liners, others have you grease the pan and bake them right in each little muffin cup.
I prefer making them in muffin liners, because it makes for an easier clean up. But if you don’t have liners on hand, you can grease your muffin tin and bake these muffins right in the pan.
The traditional ratio for a quick bread or muffin recipe is 2 parts flour, 2 parts liquid, 1 part egg, 1 part butter.
This recipe is similar to that, but uses a few extra ingredients to give these muffins a tender, fluffy and light texture.
What is the Muffin Method??
Another trademark of a muffin recipe is the way in which the batter is mixed.
The muffin method mixes together the dry ingredients in one bowl, and the wet ingredients in a separate bowl.
The dry ingredients are then folded into the wet and mixed until the batter just comes together.
In fact, you should still be able to see a few chunks, and the batter shouldn’t be perfectly smooth. If it is, you have overmixed the batter!!
Do your best to avoid overmixing your muffin batter, as it can lead to dense, tough muffins.
Getting This Recipe Just Right
When working on this recipe, I began with the basic ratio of a muffin. But I wasn’t happy with the texture.
When I eat a muffin, I want it to be just as moist and tender as the giant Costco muffins I grew up eating. Yes, that is the benchmark I hold all muffins to!!
Several batches later, I was finally happy with this lemon blueberry muffin recipe.
I played around with the baking temperature, bake time, different amounts of baking powder, butter vs. oil, adding in yogurt, and milk vs buttermilk.
In the end, I found I liked the texture of these lemon blueberry muffins best with a little extra baking powder, full-fat yogurt, and oil.
The Ingredients Used in this Lemon Blueberry Muffin Recipe & Substitutions
While I love this recipe just the way it is, I know some people might not have all these ingredients on hand!
Below are some swaps and substitutions that can be made in this recipe.
All-purpose flour
I prefer these muffins with good ol’ all-purpose flour. It gives the muffins the right texture and helps them bake up properly with the oil used in this recipe.
But don’t worry, these can easily be made into gluten-free lemon blueberry muffins! You can use a gluten-free flour blend of the AP flour in this recipe (cup for cup).
Just be sure to stir the batter really well to help give it structure. It needs extra help since it doesn’t have any gluten! Also, let the batter sit for 30 minutes before baking the muffins (helps the flour absorb moisture from the batter)
If you only have cake flour on hand, you can also use that in place of the AP flour in this recipe, too (cup for cup).
Granulated Sugar
A little bit of sugar gives these muffins the perfect touch of sweetness and helps create that tender texture.
You don’t need a ton because the blueberries are also sweet, and I wouldn’t recommend reducing the amount of sugar in this recipe, as it will negatively affect the texture.
Vegetable Oil
I tested this recipe with all oil, all butter, and a mix of the two.
While I usually am a fan of baking with butter, I really feel like muffin recipes taste best with oil! Oil gives these muffins a lighter texture.
You can use any flavorless oil in this recipe, including canola, vegetable, sunflower oil, etc.
You can also use butter to replace part or all of the oil if that’s what you have on hand, or if you just prefer your muffins with it.
1 Egg
The egg helps give this recipe structure and brings the batter together.
If you don’t have any eggs on hand or want to make egg-free lemon blueberry muffins, don’t worry! Use 1/4 cup of unsweetened applesauce in place of the egg and add an additional 1/4 tsp of baking powder.
You can use a flaxseed egg! Use one tablespoon of ground flaxseeds and three tablespoons of water to replace one egg.
Be sure to grind the flax seeds into a fine powder using a coffee or spice grinder, and then whisk in the water until the mixture becomes thick.
Blueberries
This part is up to you! I prefer using fresh, small blueberries when they’re in season. If I can’t get my hands on good blueberries, I like to use frozen blueberries.
The blueberries in this recipe play a huge part in how these muffins end up tasting. Be sure you’re using flavorful, delicious berries.
While you may be tempted to add in more blueberries, I recommend adding the amount the recipe calls for. Otherwise, your muffins can turn out a bit soggy from the extra liquid from the berries.
I also recommend using small blueberries if possible! That way, you get little bursts of blueberries in every bite, rather than in just a few.
Lemon Juice and Lemon Zest
Using fresh lemon juice and zest in this recipe is a must! Lemon juice from a bottle just isn’t the same.
If you want to make regular blueberry muffins, you can omit the lemon juice and zest and add in an extra two tablespoons of yogurt.
Coarse Sugar or Sanding Sugar
Adding extra sugar to the top of these muffins is also optional, but it gives them the most irresistible crunchy top!!
I am a huge fan of muffin tops, and have been known to rip them right off my muffins. They’re my favorite part of a muffin, and I think they’re best with that sprinkle of sanding sugar.
It also gives them a gorgeous, sparkly look once they’re baked.
Tips for Making the Best Lemon Blueberry Muffins with Yogurt
- Do not over-mix your batter! Mix until the flour has just been incorporated; there should still be some small chunks in the batter, and it shouldn’t be all the way smooth.
- Ingredients at room temperature mix together better, so be sure you set out any cold ingredients ahead of time.
- Use a cookie scoop to easily fill your muffin liners.
- Sprinkle additional granulated sugar or coarse/sanding sugar on top of your muffins to give them a perfectly crunchy muffin top.
- One batch of batter can be used to make about 18 mini lemon blueberry muffins. Bake in a preheated 425°F oven for 3 minutes, then decrease the temperature to 350°F and bake for 8-10 minutes.
- Use your favorite type of dairy-free milk and yogurt in this recipe to make dairy-free lemon blueberry muffins.
- To make eggless lemon blueberry muffins, use 1/4 cup of unsweetened applesauce in place of the egg, and add an additional 1/4 tsp of baking powder, or use a flaxseed egg.
- To make gluten-free lemon blueberry muffins, swap in your favorite gluten-free flour blend for the AP flour this recipe calls for. Be sure to over-mix your batter and let it sit for at least 30 minutes before baking for the best results.
Making these Lemon Blueberry Muffins in Advance & Storage Tips
Make your muffins in advance! If stored in an airtight container, they can last for 2 days at room temperature or up to a week in the fridge.
Let Me Know What You Think!
If you try this recipe for lemon blueberry muffins with yogurt, I’d love to hear what you think of it!
Please leave a rating and comment below.
Lemon Blueberry Muffins with Yogurt
Ingredients
Lemon Blueberry Muffins with Yogurt
- 1 cup all-purpose flour 125g
- 1/2 cup granulated sugar 100g
- 1 3/4 tsp baking powder 7g
- 1/4 tsp fine salt 1g
- 3 Tbsp buttermilk, room temperature 42g
- 1 Tbsp fresh lemon juice 7g
- 3 Tbsp full-fat yogurt 48g
- 6 Tbsp vegetable or canola oil 84g
- 1 large egg, room temperature 56g
- 1 tsp vanilla extract or vanilla bean paste 4g
- 1 Tbsp fresh lemon zest 6g
- 1/2 cup fresh or frozen blueberries, tossed with 2 tsp flour 75g
- 2 Tbsp coarse sugar, optional
Instructions
- Preheat the oven to 425°F and line a muffin pan with 6 paper liners. Set aside.
- In a medium-sized bowl whisk together 1 cup all-purpose flour, 1/2 cup granulated sugar, 1 3/4 tsp baking powder, and 1/4 tsp salt.
- In a separate bowl whisk together 3 Tbsp milk, 1 Tbsp lemon juice, 3 Tbsp yogurt, 6 Tbsp oil, 1 egg, 1 tsp vanilla extract and 1 Tbsp lemon zest until combined.
- Fold the dry ingredients into the wet ingredients with a rubber spatula and mix just until combined (be careful not to over mix your batter!).
- Gently mix the flour-tossed blueberries into the batter until they're evenly distributed.
- Divide the muffin batter evenly between the 6 muffin cups, filling them to the top of the liner.
- If desired, press a few additional blueberries on top of each muffin and add a sprinkle of coarse sugar.
- Bake the muffins for 6 minutes at 425°F / 218°C F to give the muffins a nice rise and a domed, golden-brown top, then (keeping the muffins in the oven) reduce the oven temperature to 350°F/175°C. Continue to bake for an additional 22-25 minutes.
- Let the muffins sit in the pan for 10 minutes to cool, then move them to a wire rack to finish cooling.
Video
Notes
Making These Lemon Blueberry Muffins in Advance:
These muffins can last in the fridge in an airtight container for up to a week. You can also freeze these muffins for up to 3 months. Let them thaw overnight in the fridge, then bring to room temperature or warm up in the microwave.Doubling This Recipe:
To make a dozen lemon blueberry muffins, double the ingredients and fill 12 muffin liners. Bake as instructed above.Making Mini Lemon Blueberry Muffins:
One batch of batter can be used to make about 18 mini lemon blueberry muffins. Fill a lined muffin pan with batter and bake in a preheated 425 degree F oven for 3 minutes, then decrease the temperature to 350 degrees F and bake for 8-10 minutes.Nutrition
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I would like to make these but don’t have yogurt. Could we sub sour cream for the yogurt instead?
Hi Melissa,
You can def use sour cream in place of the yogurt in this recipe <3
These look so good! We sadly just went grocery shopping and didn’t get any blueberries – to avoid another trip during the lockdown could I use raspberries instead?
Thank you Elizabeth! I think raspberries would work wonderfully in place of the blueberries in this recipe! Now you’re making me actually want to try that next time I make these 😛 Happy baking!!
I’ve made three of your muffin recipes this week!!! Monday was Nutella swirled banana muffin and Saturday (today) both lemon blueberry yogurt muffin and choc chip muffin!!! I love love your recipes!!! Thank you for sharing!
My boys ate the choc chip muffin and lemon blueberry muffin with milk! Keep them coming please! Do you have apple cinnamon muffin recipe? ?
I might have to unfollow you soon Cos I’m turning into a muffin! ?
I swear you are sooo good!!!
Aw that’s wonderful Ann!! You are too sweet 🙂 Haha I feel like I’m turning into a muffin these days too after all the batches I’ve made to recipe test them!!!
Sadly I don’t have an apple cinnamon muffin recipe, but that sounds amazing, I’ll have to add it to my list of recipes to work on!!
I baked two batches this morning – one with regular flour and one with gluten free. Both turned out great! So many baking recipes with lemon don’t taste like lemon. But in this case the muffins were light, extra lemony, and the frozen blueberries that I tossed in were great too. Thank you!
So happy to hear that Nikole!! That’s wonderful to know 🙂 Thank you for sharing!!
Hi, it’s me again. I was wondering, do you think I can add some white choc chips on this lemon blueberry muffin? Or will it make it sickly sweet?
I brought the choc chip muffin to work and kept the lemon blueberry muffins at home (cos bf claims it’s his favourite) but workmates would like to try some lemon blueberry muffins and now I’m contemplating to make another batch lol
Thanks!
Hi Ann,
I don’t ever think things are too sweet, so I’m probably not the best person to ask! haha I think that sounds yummy!!
I’d suggest adding less blueberries to the batter though if you also want to add the white chocolate chips <3 If you do try that combo, I’d love to hear what you think of it!
hi! me and my mom are going to make the muffins this weekend and i was wondering if we should use fresh or frozen blueberries. what do you recommend? thanks!! btw i follow you on tiktok and i love your videos!!
Hi Ella,
You’re too sweet! I prefer using fresh blueberries, but frozen will work too (they just make the batter a bit purple!!). Hope that helps, and that your muffins turn out great 🙂
Do you think if I eliminate the blue berries and add poppy seeds it’ll be good?
Hi Tahlor,
I think that would taste great! It might make the batter a bit smaller in volume though, so your muffins might be a bit shorter or you might only want to make 5 muffins <3
I’m honestly really confused about these muffins. I followed the instructions to a tea and yet these tasted like Yorkshire puddings? There was literally no sugar taste in them, the fresh blueberries were literal mush and they just tasted like really bland batter with mushy blueberries? I did all the correct ingredients, where could I have possibly gone wrong???
So sorry to hear that Phoebe! I have never had Yorkshire pudding before, but after looking up what it’s like my main guess is that your blueberries were super juicy and might have added too much liquid to the batter as they baked! That’s really my best guess. I’d suggest trying to use smaller blueberries next time, or maybe cutting large blueberries in half!!
Hopefully it was a fluke and next time they’ll turn out better <3
Hi, made your muffins again to give to relatives but this time mixed with white choc chip and I loooooove it!!!! I used frozen blueberries Cos atm fresh ones costs a fortune here in Australia hence the blueberries aren’t too sweet. I find the white choc chipS just adds a nice change of sweetness. Everyone who’s eaten those muffins wanted seconds or thirds – best blueberry muffin ever!
That sounds delicious Ann!! I love that idea, yum!! I definitely need to try that next time I make these muffins 🙂
These Muffins were absolutely delicious. Your instructions were on cue. I did not mix in the blueberries. I choose to drop them in. My husband also thought they were delicious
Hi there!! I’ve made this muffins before, but this time I ran out of all purpose flour so I used almond flour, but my muffins came out raw on the inside and the top was completely collapsed!! I have no idea wether or not the flour had something to do with it. Please help!! Btw, I really love all of your recipes and this one was perfect for a Mother’s Day treat!!
I just took my muffins out of the oven, so no critique, except I had enough batter for 10, not 6, full, lined, muffin cups!
This recipe is just perfect!!! Delicious to the max??? thank you??
Oooh no.. sorry.. this web didnt recognize smile and love icon.. this is super delicious to the max ! Thank you
Hi! I made these muffins yesterday and they were delicious! I also made your nutella stuffed brown butter cookies which were also an awesome hit in my family! I originally found you on tiktok and I love your content! I made a video of making the cookies and muffins and tagged you in it, and it would be my dream if you could watch it! My username is “ellabellabakery” by the way! Your like an idol to me because I want to start my own bakery when i’m older and I love making your recipes! Thanks! -Ella
Amazing muffins! Moist, perfect combination of lemon and blueberry flavor!
I made a double batch of these on Friday, and they were gone the next morning! Had to make a triple batch yesterday.
These muffins were fantastic! I am dairy-free so I used vanilla almond milk and subbed in unsweetened applesauce instead of yogurt. So moist and just the right amount of sweetness. These will be a staple, I’m already thinking about all of the ways I can mix up the fruit/juice I add in for variety! THANK YOU!!
Delicious.Thank you for sharing this recipe.God bless you! From Peru!
I forgot to mention that i forgot to add the egg and,the result was tender ,fluffy ,delicious muffin.
LOVE these!! I use lemon yogurt for more lemon flavor and omit the extra sugar on top. I am not a big sweets person.
I used this recipe to make Mango – Lime muffins. Yummy! I used mango yogurt, next time I’ll use lime yogurt. I think I will like that better.
Have you ever made jumbo muffins with these instead of standard size? How would you adjust the baking time?
I really liked this recipe! I doubled it and used 6 Tbsps of oil and 6 of applesauce and used buttermilk. And sanding sugar! Love the crunch.
Made these today and they were lovely! Perfectly moist! Thank you!
I saw your lemon blueberry muffins with yogurt. I do not like lemon zest. So should I just omit it or how much lemon extract would you use?
These muffins were perfect! They baked up moist, delicious, with a beautiful golden dome. I will be making this recipe again.
These are OUTRAGEOUSLY good holy cow. Do you have a cake recipe with this similar texture? So delicious
These muffins are SOO good, I’ve made them twice in one week, doubling the recipe each time. I followed the recipe exactly and used frozen blueberries. I love how quick it is, and how there is no electric mixer or butter required. Thank you so much for this wonderful recipe, I intend to use it for years to come!
Had some raspberries on hand ,so I doubled recipe,made half with just blueberries,and the other 6 with raspberries /blueberries. Really good,the slightly sour raspberries paired really well with the sweet blueberries.
Hi, loved this recipe. It’s my first ever time making muffins and happy to say they came out beautifully. Thank you so much
Husband says they are great and he is the taste tester. I’m not a muffin eater but I tasted them and liked the light cake-like batter. Not overly sweet, also a good thing. Thanks
These were a smash hit!! Chelsweets has done it again!
Hey ,
Tried these and the chocolate ones , they turned out great but both have a after taste of baking powder. I have followed the recipe to the T. That after taste is leaving a slightly bitter note to the muffins.
What size muffin pan did you use? Is it the jumbo muffin pan or just the standard cupcake pans?
Delicious! I adapted these to be gluten free following your tips and they were amazing! The texture was wonderful and they were moist! Which almost never happens with gluten free baked goods. I did end up needing to cook them for a total of 13 minutes at 350 but that was the only modification I had to make. I will definitely make these again!
Hi Chelsey,
Can you please answer my comment below?
I think you have a typo in the measurement for the flour to toss the blueberries in at the end. I’m thinking 6 grams, not 66
This is the ONLY muffin I prepare. My go-to recipe, which I hardly need to consult since I make them often. Tks
These were incredible. 10 out of 10. My 5 year old and 10 year old both gave two thumbs up.
So happy to hear that Jen!!! Thank you for sharing 🙂
Hi, I have a fan oven, should I reduce the time or the temp for these? Thanks 🙂
Hi Sinead,
Great question! I haven’t tested this recipe in a fan oven, but the general rule of thumb is to reduce the baking temp by 10-20 C, or about 25 F. Hope that helps, happy baking!
Are baking times correct ?, 28-31 minutes seems awfully long to bake muffins, I took mine out total cooking time 19 minutes ( slightly over cooked)
Hi Reenie,
That’s how long it takes in my oven with the change in temperature that the recipe calls for. But everyone’s oven bakes a big differently! Did you lower the temp part way through like the recipe say? Have you tested your oven to make sure it’s accurate? Hopefully we’ll be able to figure out why there was such a big discrepancy!
Can I substitute greek yogurt instead of the regular full-fat yogurt? thanks
Hi John,
Great question! You can use greek yogurt in place of the regular full fat yogurt, that should work great 🙂 Happy baking!
Amazing!!! My go to muffins now! A little involved to make, but 100% worth it! Thank you for sharing this! I followed to a T by the way and doubled recipe.
Hi Melissa,
So happy to hear that!! They are so worth it 🙂 Thank you for sharing!
Made these at 5:00 am so my husband could wake up to fresh birthday muffins. These muffins are amazing with just the perfect lemon flavour! Will definitely make them again!
Love that!! Not the waking up early part, but fresh muffins would be a wonderful way to start a birthday 🙂 Thank you for sharing!!