---
title: "Lemon Blueberry Muffins"
url: https://stacklist.com/card/15e84410-b673-4529-85c0-a194c95a7a1a
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summary: "Lemon Blueberry Muffins are a tender, summery quick bread recipe that uses Greek yogurt as a secret ingredient to achieve a remarkably moist crumb. The recipe yields 12 muffins and can be made in about half the time of the original loaf cake version, with options to substitute fruits and storage instructions for up to 3 months in the freezer."
tags: "lemon-blueberry, muffins, recipe, baking, greek-yogurt, quick-bread"
key_entities: "Greek yogurt (concept), quick bread (concept), chemical leavening (concept), Meggan (person), blueberries (concept), lemon zest (concept)"
classification: "tutorial"
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# Lemon Blueberry Muffins

This post contains affiliate links, which means I may earn a commission if you purchase through those links (at no extra cost to you). Jump to Recipe Inspired by my wildly popular loaf cake with the same flavors, these Lemon Blueberry Muffins are bursting with bright, summery flavor. They also turn out remarkably tender thanks to my secret ingredient: Greek yogurt.   Meggan’s notes In the pastry program at culinary school, we learned how nearly all quick bread recipes can be converted into muffin recipes. With that opportunity in mind, I developed these Lemon Blueberry Muffins based on my Blueberry Lemon Yogurt Cake . Compared to the loaf cake, these muffins can be yours in about half the time. The secret to these muffins is the Greek yogurt. Add it to your batter with the wet ingredients for soft, moist muffins every time. When it comes to blueberries, fresh or frozen blueberries are both approved. If using frozen blueberries, leave them frozen right up until the moment you are going to stir them in. Then, fold them in with as few strokes as possible. If you do see some residual purple streaks in the batter, they likely won’t bake up that way. In my experience, lemon muffins made with frozen berries look the same as those made with fresh blueberries. Lemon Blueberry Muffins Ingredients At a Glance: Here is a quick snapshot of what ingredients are in this recipe. Please see the recipe card below for specific quantities. Baking powder:  Instead of yeast, quick breads such as loaf breads, muffins, biscuits, and scones use chemical leavening agents, in this case baking powder (baking soda is another example). Yogurt:  In addition to vegetable oil and four large eggs, yogurt is the key element to yielding a remarkably moist crumb. Use Greek yogurt, regular yogurt, whole milk yogurt, or even sour cream. I prefer plain, but bet vanilla or lemon-flavored yogurt would be just fine, too. Lemon: You’ll just need the lemon peel (aka zest) for the batter. Once you’re done zesting the lemon , slice it open and reserve the fresh lemon juice to use in salad dressings , cocktails , lemon glaze for cakes or cupcakes, or skillet dinners . Vegetable oil:  Any neutral oil, such as avocado oil, rapeseed oil, sunflower oil, or canola oil, works just fine as a substitute. Blueberries:  Fresh or frozen blueberries; either will do. If using frozen blueberries, leave them frozen right up until the moment you are going to stir them in. How to Make Lemon Blueberry Muffins Move an oven rack to the middle position and preheat oven to 350 degrees. Line a muffin pan with muffin liners and coat with nonstick cooking spray. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside. In a large mixing bowl, whisk together sugar, yogurt, eggs, zest, and vanilla. Add the dry ingredients to the wet ingredients in 3 batches, whisking to incorporate after each addition. Fold in oil and stir carefully until uniformly combined. Fold in the blueberries and stir until just incorporated. Divide the batter into the prepared muffin pan and bake for 25 to 30 minutes until a toothpick inserted comes out clean. Remove from the oven and cool in the pan for 5 minutes. Remove muffins from pan and cool completely on a wire rack set over a baking sheet. Lemon Blueberry Muffins Tips and Variations Yield: This recipe makes 12 muffins. Switch up your fruit: Lemon and blueberries are lovely partners, but the pretty blue-purple orbs aren’t your only option. Feel free to fold in halved raspberries, halved pitted cherries, cranberries, or any small dried fruit you desire. Or try my delicious Cranberry Orange Muffins . How to Store Lemon Blueberry Muffins Refrigerator: Store in an airtight container at room temperature for 3 days. Freezer:  Wrap muffins tightly in a double layer of plastic wrap, label, and freeze for up to 3 months. Thaw at room temperature. Lemon Blueberry Cake Frequently Asked Questions What size eggs should I use for Lemon Blueberry Muffins? This recipe calls for 4 large eggs, but you can substitute 3 extra-large eggs instead if that’s what you have in stock. How do I stop my blueberries from sinking in the batter? Culinary wisdom suggests you should toss the blueberries in some flour before mixing them nto the batter. I usually forget about this until it’s too late, but it’s a great idea if you’re worried about that and can remember to coat your berries before folding them in. Could I add a topping to these muffins? I like the way you think! If you adore a crumb topping, steal the streusel topping from my Blueberry Muffin recipe. If you’d rather go with a glaze, make a simple Powdered Sugar Glaze for your muffins. In a medium bowl, add 2 cups powdered sugar and 1 teaspoon vanilla extract. Add water or milk (whole milk, regular, or your plant-based milk of choice, and start with 3 tablespoons) until you reach your desired consistency to drizzle. Can I make Lemon Blueberry Muffins in a different size muffin pan? Absolutely. Mini muffin tin, jumbo muffin tin; either works! Just be sure to adjust the cooking time to avoid over- or undercooking. Why are my muffins tough? During recipe testing, I’ve learned that this is usually caused by one of two common baking mistakes. Either: 1. You overmixed the batter. Stop stirring when the muffin mixture is just combined; a few lumps are okay! Or, 2. You added too much flour. To measure flour accurately, spoon the flour out of the bag and directly into the measuring cup. Make a high mound on the top of the cup, then level off the measuring cup using the back of a knife. Come Hang Out With Us Join the free Culinary Hill Community to see what we’re cooking and eating. You’ll also find meal prep ideas, memes, pets, books, and life outside the recipe card. Learn more . Join the Community Lemon Blueberry Muffins By Meggan Hill Inspired by my wildly popular loaf cake with the same flavors, these Lemon Blueberry Muffins are bursting with bright, summery flavor. Prep Time 5 minutes mins Cook Time 30 minutes mins Cooling Time 5 minutes mins Total Time 40 minutes mins Servings 12 muffins Course Dessert Cuisine American Calories 242 5 from 1 vote Review Print Ingredients  US Customary Metric ▢ 1 ½   cups   all-purpose flour ▢ 2   teaspoons   baking powder   (see note 1) ▢ 1/4   teaspoon   Salt ▢ 1   cup   granulated sugar ▢ 1   cup   plain Greek yogurt ▢ 4   eggs ▢ 2   teaspoons   lemon zest ▢ 1/2   teaspoon   vanilla extract ▢ 1/2   cup   vegetable oil ▢ 6   ounces   fresh blueberries   or 1 cup frozen (see note 2) Instructions  Move an oven rack to the middle position and preheat oven to 350 degrees. Line a muffin pan with liners and coat with nonstick cooking spray. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside. In a large bowl, whisk together sugar, yogurt, eggs, zest, and vanilla. Add the dry ingredients in 3 batches, whisking to incorporate after each addition. Fold in oil and stir carefully until uniformly combined. Fold in the blueberries and stir until just incorporated. Divide the batter into the prepared muffin pan and bake for 25 to 30 minutes until a toothpick inserted comes out clean. Remove from the oven and cool in the pan for 5 minutes. Remove muffins from pan and cool completely on a wire rack set over a baking sheet. Recipe Video Notes Baking powder: Instead of yeast, quick breads such as loaf breads, muffins, biscuits, and scones use chemical leavening agents, in this case, baking powder (baking soda is another example). Blueberries: You can use either fresh or frozen blueberries in this recipe. If using frozen blueberries, leave them frozen right up until the moment you are going to stir them in. Then, fold them in with as few strokes as possible. If you do see some residual purple streaks in the batter, they likely won’t bake up that way. In my experience, the muffins look the same as those made with fresh blueberries. Nutrition Serving: 1 muffin Calories: 242 kcal Carbohydrates: 32 g Protein: 5 g Fat: 11 g Saturated Fat: 2 g Polyunsaturated Fat: 6 g Monounsaturated Fat: 3 g Trans Fat: 0.1 g Cholesterol: 55 mg Sodium: 147 mg Potassium: 73 mg Fiber: 1 g Sugar: 19 g Vitamin A: 88 IU Vitamin C: 2 mg Calcium: 70 mg Iron: 1 mg Did you make this recipe? Tag @culinaryhill on Instagram so we can admire your masterpiece! #culinaryhill Recipe Videos Blueberry Lemon Yogurt Cake