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The secret to the delicious and moist blueberry muffins is in the yogurt! This recipe for lemon blueberry muffins is foolproof and endlessly customizable!
Love blueberry muffins? Try these Bakery-Style Blueberry Muffins!
Have I ever told you that nothing makes me feel organised than a freezer full of homemade muffins? I love having supplies stored for a rainy day. Considering that we live in England that day is often here.
In all seriousness, I absolutely adore having fresh muffins waiting for my kids at home after school. Such a perfect snack! Especially if they are made by you and you know exactly what ingredients went in. One of my favourite recipes is Carrot Oatmeal Muffins.
I also love making my Skinny Zucchini Chocolate Muffins for my afternoon coffee break. Low in calories and loads of flavour!
I even have an excellent flourless muffin recipe I often prepare for breakfasts. This Flourless Oatmeal Muffin recipe is great for a make-ahead breakfast prep.
Blueberry Muffin Recipe
These lemon blueberry muffins for example are made moist with yogurt and loads of blueberries with an addition of not much sugar.
I usually make this recipes into 12 good sized muffins. However, this time I used an ice-cream scoop to portion them and I got 18 smaller mini muffins.
You see you can avoid all the guilt and have a little piece of indulgence that is portion and therefore, calorie controlled!
I just talked about my obsession with Lemon and Blueberries combination in my Blueberry and Limoncello Cheese Crepe ‘Blintzes’ recipe and here I go again.
These muffins are a pure delight. Soft and fluffy with a cake-like texture and beautiful crumb. Studded with fresh or frozen blueberries and livened up with lemon flavour that filled my house with irresistible aroma.
I could barely wait for them to get out of the oven and had my coffee pot at the ready as soon as they were baked.
How to make them
The recipe for these Lemon Blueberry Muffins couldn’t be easier and more full-proof.
- Just mix your dry ingredients in a This is an affiliate link.large mixing bowl and cut butter in with a This is an affiliate link.pastry blender. Then add mixed wet ingredients to the flour mixture. It’s all pretty easy so no need to use a stand mixer!
- Top with fresh or frozen blueberries and a good measure of lemon zest and mix gently.
- Scoop them in the greased or paper lined muffin tin, sprinkle with a pinch of Demerara/Turbinado sugar for extra texture and bake! And of course, check that they are done with a toothpick.
Such an easy recipe that yields gorgeous blueberry muffins EVERY time!
Recipe Tips and Notes
- If you reheat these blueberry muffins in an oven at 350F/180C for 5 minutes from thawed, they will taste freshly baked and could be served at a fancy breakfast or brunch.
- I’ve used all purpose white flour, but wholewheat flour could be used.
- Blueberries in a muffin is classic, but any fruit or berries could be used in this simple recipe. Blackberries and raspberries are especially good! Frozen berries are perfect for baking like this, although I used fresh blueberries for mine.
- Be careful when it’s time to fold the berries and lemon zest into the batter. You’ll want to do this gently to prevent crushing the berries. I use a spatula rather than a whisk.
- Flavoured yogurt substitution is acceptable if you want to play with flavours! I’ve also used sour cream to great effect.
- After baking, let the muffins come to room temperature on a This is an affiliate link.wire rack before serving or putting away.
- Using liners in the muffin pan can make it easier to take them out. They won’t be necessary if using a greased This is an affiliate link.non-stick muffin tin.
Storage and leftovers
As I mentioned at the beginning, these muffins freeze beautifully. All you have to do is to put them in a ziplock bag or a freezer suitable This is an affiliate link.storage container or freezer bag and they will keep for a month.
If you don’t plan to keep them too long, they can be stored at room temperature in an airtight container for as long as 5-7 days. They lose moisture as they are stored, so definitely keep the freezer in mind!
When you are ready to eat them, take them out of the freezer and either allow them to thaw naturally or simply microwave briefly!
More simple baking recipes
Lemon Blueberry Muffins
Equipment
- This is an affiliate link.Muffin tin
- This is an affiliate link.Pastry blender
- This is an affiliate link.Cooling rack
Ingredients
- 275g / 2½ cups all purpose flour
- 150g / 3/4 cup sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 125g / 1/2 cup butter
- 250ml / 1 cup plain yogurt, can use flavoured yogurt, low fat is okay
- 2 eggs, large
- 185ml / 3/4 cup milk
- 1 tsp This is an affiliate link.vanilla
- 1 lemon, zest of one lemon and juice of 1/2
- 150g / 1 cup blueberries, fresh or frozen
- 1 tbsp demerara/turbinado sugar for sprinkling, optional
Instructions
- Preheat the oven to 350F/180C.
- In a large bowl mix your flour, sugar, baking powder, baking soda and salt and cut cold butter in with a pastry blender.
- In a small bowl mix lightly beaten eggs, yogurt, vanilla essence, lemon juice and milk. Add wet ingredients to the dry ones and combine.
- Add blueberries and lemon zest. Stir gently in order not to crush blueberries.
- Scoop into greased or paper lined muffins tin, sprinkle with a pinch of Demerara/Turbinado sugar and bake at 350F/180C for 20-25 minutes.
Notes
- Wholewheat flour could be used.
- Any fruit or berries could be used.
- Flavoured yogurt substitution is acceptable.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Do u use plain flour
Yes I did.
Looking forward to making these muffins. I live in the mountains and was wondering if any changes should be made for baking in a higher altitude?
Hi Leslie, you might have to make adjustments, however I am not able to offer advice as it is not my area of expertise. From what I understand you might have to increase the temperature lightly. I would bump it up 25 degrees F or so and test. 🙂
If using frozen berries, do you first defrost and pat dry or just use them frozen?
I leave them frozen.
Good evening Julia darlin I had a muffin today for Shabbat (Sabbath ) morning breakfast with some fruit and iced coffee and wow it was sooooooo very delish and scrumptious girlfriend will definitely be making these again made them bakery style but ten times lots better fresher and healthier too homemade rocks
Hi Julia made these muffins today subbed strawberries for blueberries since unfortunately I’m allergic to blueberries and also didn’t have plain yogurt so again subbed used sour cream and wow yo they smell delish can’t wait to have one tomorrow with my morning coffee your recipes totally rock have a gr8 weekend darling cheers
Well done, Tzivia! I am so glad to hear they smell good, I hope they taste delicious as well!!
Thanx lots Julia gurl it feels gr8 to be accomplished ditto me too will let ya know how they taste take care luv and take it easy breezy peace
I made these today with Bob’s Red Mill Sprouted Wheat Flour and they were very tasty, moist, and fluffy. They might have had more of a “whole wheat” quick bread texture, perhaps not as light as they would be with all purpose flour, but, I loved them and so did my husband. I didn’t mention doing anything unusual and he didn’t even notice.
Thanks for the great recipe!
These turned out nicely, thanks! I veganized them and tried to make them healthier: Replaced 1 cup of AP flour for whole wheat PF; used 1/2 cane sugar and 1/4 coconut sugar (could’ve kept it at 1/2 total sugar, I suppose); instead of cow butter, I used 4 TBSPs of coconut oil and 4 TBSPs of tahini; soy yogurt in place of the other; 2 aquafaba “eggs” and one flax “egg” (both well beaten) in place of the other; forgot the mylk, oops. They turned out light and fluffy, slightly crispy on the outside. Nice.
Blueberry muffins are my favorite, these look delicious!
May I ask what brand of yogurt you used for your muffins?
Patricia, any brand will do. I don’t buy a specific one, I usually just use up whatever is in my fridge, even a flavoured one!