Bake a batch of these healthy Lemon Blueberry Muffins for a family breakfast that’s bursting with flavor. They’re packed with berries and are so simple to stir together!
It’s no secret that I make a lot of muffins for kids. As a busy mom who needs to feed both the kids and myself, muffins are easy to make, they’re endlessly versatile, and they’re easy to eat for kids and us parents.
And these Lemon Blueberry Muffins are one of our all time favorites because they are bursting with fresh blueberries and lemon flavor. Plus, they have extra protein from Greek yogurt and store nicely in the fridge.
We love these for breakfast, though including muffins in a no-cook lunch also makes my kids very happy. And they are a perfect option for a holiday breakfast or Mother’s Day brunch, too!
(If you prefer mini muffin recipes, these Mini Blueberry Muffins are great, or try my Blueberry Banana Muffins.)
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Ingredients You Need
Here’s a look at what you’ll need to make this Lemon Blueberry Muffin recipe so you know what to pick up at the store.
- All purpose flour and whole wheat flour: The combo of flours here helps the muffins be light and fluffy but still have extra fiber and whole grains.
- Baking powder and baking soda: Using a mix of these ensures that the muffins bake through properly and rise nicely.
- Unsalted butter: I prefer to use unsalted butter in my baking recipes so I can control the salt. We use melted butter so it’s easy to simply stir into the batter.
- Plain Greek yogurt: This adds moisture and protein. You can also use regular yogurt or even sour cream if that’s what you have.
- Honey (or maple syrup): For sweetness. (Avoid honey for babies under age 1.)
- Eggs: Or an egg substitute such as the one from Bob’s Red Mill.
- Vanilla extract: You can use pure or artificial vanilla extract in this recipe.
- Blueberries: You can make these with fresh or frozen berries, regular ones or frozen wild ones which are smaller.
- Lemon: Fresh lemon adds a nice burst of flavor to this recipe.
TIP: See the Notes under the recipe at the bottom of the recipe for all of the allergy substitutions.
Step-by-Step Instructions
Here’s a look at how to make these Lemon Blueberry Muffins. Go right to the full recipe for all of the details, including the amounts and the timing.
- Add the dry ingredients to a mixing bowl. Mix.
- Fold the wet ingredients into the dry with a spatula. Add the lemon zest.
- Stir in the blueberries gently to avoid disturbing their juices.
- Divide among muffin cups and bake until a toothpick inserted into the center comes out clean.
TIP: You can also bake these as mini muffins if you prefer. You’ll just bake them for a slightly shorter time period.
Frequently Asked Questions
These muffins are made with less added sugars than most regular muffins and they are loaded with fresh fruit and protein. Everyone seems to have their own definition of healthy, but they fit my definition.
You can store them, once fully cooled, in an airtight container at room temperature for 2 days or in the fridge for 3-5. You can warm them briefly before serving if you’d like in the microwave. Or slice in half and toast slightly in a toaster oven or regular oven.
Sure! Just reduce the baking time. See the Notes at the end of the recipe for the information.
How to Store
Once cooled, store these bakery-style lemon blueberry muffins in an airtight container at room temperature for up to 2 days or in the fridge for 3-5 days.
Freeze cooled muffins in a freezer bag with as much air removed as possible for up to 3 months. Thaw overnight in the fridge or in 15 second increments in the microwave, or at room temperature.
Best Tips for Success
- Use fresh or frozen berries. (If using frozen berries, know that the batter will be stiff!)
- Mini muffins: Use a 24-cup mini muffin pan and reduce the baking time to 12-14 minutes.
- I prefer to use nonstick spray on a muffin tin, rather than using paper liners as paper liners may stick to the muffins.
- My Lemon Yogurt Muffins are another yummy lemon muffin option or sub blackberries into this recipe in place of the blueberries, strawberries, or raspberries to vary the flavor.
I’d love to hear your feedback on this recipe if you try it, so please comment below and rate the recipe!
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Preheat oven to 375 degrees F and grease a 12-cup muffin tin with nonstick spray (or parchment liners).
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Add the flours, baking powder, baking soda, and salt to a medium bowl. Stir.
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Stir in the yogurt, honey, butter, eggs, vanilla, and lemon zest. Gently stir in the blueberries. (The batter will be thick.)
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Divide the batter among the prepared muffin tin, using about ¼ cup batter in each cup.
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Bake for 18-20 minutes, or until golden brown around the edges and a cake tester inserted into the center comes out cleanly.
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Let cool in the pan for a minute or so, then run a paring knife around the edges. Transfer to a wire rack and let cool fully.
- Once cooled, store in an airtight container at room temperature for up to 2 days or in the fridge for 3-5 days.
- Freeze cooled muffins in a zip top storage bag with as much air removed as possible for up to 3 months. Thaw overnight in the fridge or in 15 second increments in the microwave, or at room temperature.
- Use fresh or frozen berries. (If using frozen berries, know that the batter will be stiff!)
- Dairy-free: Use nondairy milk in place of the yogurt and neutral oil in place of the butter.
- Gluten-free: Use gluten-free cup for cup flour in place of the all-purpose and whole wheat flour.
- Egg-free: Omit the eggs. Add ½ cup milk and increase the baking soda to 1 teaspoon.
- Mini muffins: Use a 24-cup mini muffin pan and reduce the baking time to 12-14 minutes.
Calories: 150kcal, Carbohydrates: 23g, Protein: 4g, Fat: 5g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 38mg, Sodium: 146mg, Potassium: 91mg, Fiber: 2g, Sugar: 11g, Vitamin A: 173IU, Vitamin C: 4mg, Calcium: 46mg, Iron: 1mg
This post was first published March 2021.
