These Lemon Blueberry Yogurt Muffins are soft and airy thanks to the addition of Greek yogurt - a perfect breakfast treat!
Fresh blueberries are back in season and I can't be happier. I love baking with blueberries, and what pairs better with them than lemon flavor? These bakery-style Lemon Blueberry Yogurt Muffins are a great way to start your day.
These delicious homemade muffins are loaded with juicy fresh (or frozen) blueberries and citrusy lemon flavors.
Soft and airy thanks to the addition of a basic pantry ingredient - Greek yogurt!
You wouldn't believe it, but this lemon blueberry muffin recipe contains no eggs! Eggless muffins are a great lower-calorie option and ideal for those with egg intolerance.
Can be enjoyed at any time of day, and are great for making ahead and packing in lunch boxes or for picnics or a day out!
Looking for a vegan-friendly version of these muffins? Check out this recipe for Vegan Blueberry Lemon Muffins.
Ingredients and Variations
Yogurt - The secret ingredient which gives these muffins their unique texture and bakery-style rise without eggs.
My go-to yogurt for these muffins is low-fat, plain Greek yogurt. If this is not available, you can use regular plain yogurt or Skyr.
You can even use sour cream. However, low-fat Greek yogurt has less fat and calories and more protein than sour cream, so nutritional information may vary.
Lemon Juice and Lemon Zest - You will need the zest and juice of one lemon. Of course, you can adjust these amounts to your liking. The recipe yields a citrusy muffin, so feel free to hold back on lemon juice for a sweeter option. Use fresh lemons if possible.
Blueberries - You can use fresh or frozen blueberries for these muffins. Fresh blueberries give the best flavor, but if you're using frozen blueberries, do not thaw them, but add them to the batter straight out of the freezer.
Sugar - For these muffins, I used a mixture of granulated and brown sugar. You can use a mixture or one type, depending on what is available.
Flour - Use cake flour or all purpose flour for these muffins. I suggest weighing ingredients using digital kitchen scales for accuracy.
Baking Powder - Leavening agent
Salt - To balance the sweetness
Oil - Use neutral-flavored vegetable oil such as canola or sunflower oil.
Milk - I used semi-skimmed dairy milk. You can also use whole milk or neutral-flavoured plant-based milk such as oat milk or soy milk.
How to Make Lemon Blueberry Yogurt Muffins
Preheat the oven to 220°C (428F).
Line a muffin tin with muffin cups or muffin liners or spray the tin with cooking spray.
Sift and mix the dry ingredients in a medium sized bowl (flour, salt, and baking powder) and set aside.
Place sugars in a large bowl of a stand mixer fitted with the paddle attachment (you can also use a hand-held mixer). Add vegetable oil and mix until combined.
Add the fresh lemon juice and lemon zest and mix to incorporate. Then, add the yogurt and mix well.
Slowly add the dry ingredients and the milk to the wet ingredients. I like to do this in two parts and mix until just combined. Do not overmix the batter at this stage.
Fold in the fresh or frozen blueberries using a rubber spatula. The batter will be slightly thick.
Divide batter between muffin cups. You'll need to fill these almost to the top for a large muffin or ¾ of the way for a medium-sized muffin. You should have 10-12 muffins. You can top up the muffins with extra blueberries if you wish.
Bake muffins in a preheated oven at 220°C (428F) for 7-8 minutes. Then, without opening the oven, decrease the temperature to 175°C (350F) and bake for a further 8-12 minutes, or until a skewer inserted into the center comes out clean.
Let the muffins cool for 5 minutes, then transfer to a wire rack to finish off cooling.
Tips for the Best Bakery-Style Muffins
- Do not overmix your batter. Overmixing will result in gluten formation leading to a dense muffin sponge.
- Fill muffin liners all the way to the top! I like to pour 80-100 grams of muffin batter for each muffin.
- Bake at high heat 220°C (428F) for a few minutes, then lower the oven temperature to 175°C (350F) without opening the oven and bake until done. The initial high temperature helps muffins to rise rapidly, giving that bakery-style high-rise.
- Cool muffins on a cooling rack. Do not leave them in the muffin pan for too long (not more than 10 minutes) as steam will cause them to become soggy and they may collapse.
Storing Lemon Blueberry Muffins
Store leftover muffins in an airtight container at room temperature for 4-5 days. Make sure that the muffins have cooled down completely before storing.
These muffins keep well for 4-5 days after baking when stored in an airtight container.
You can also prepare the batter one day ahead and refrigerate overnight before baking.
You can freeze these muffins for up to 2 months. Before serving, bring out the muffins from the freezer and let them thaw at room temperature for 5-8 hours or warm them in a microwave for 2-3 minutes.
Yes. Just make sure to use the blueberries straight out of the freezer without thawing them, in order to prevent the muffins from becoming soggy.
For a vegan version of these muffins, check out these Vegan Blueberry Lemon Muffins.
Other Blueberry Recipes
Blueberry Oatmeal Cookies
Blueberry Cream Cheese Loaf Cake
Blueberry Cardamom Muffins
Lemon Blueberry Yogurt Muffins
- 250 g cake flour or AP flour (2 cups)
- 2½ tsp baking powder
- ¼ tsp. salt
- 100 g granulated sugar (½ cup)
- 100 g brown sugar (½ cup)
- 60 mL vegetable oil e.g., canola oil (¼ cup)
- 5 tbsp. lemon juice
- zest of one lemon
- 180 g plain, low-fat Greek yogurt (¾ cup)
- 60 mL milk semi-skimmed, whole, or plant-based (¼ cup)
- 200 g blueberries fresh or frozen (approx. 1 cup)
- Preheat oven to 220°C (428F) and line a muffin tin with muffin liners (or lightly spray with oil).
- Sift and mix flour, baking powder and salt in a medium-sized bowl and set aside.
- Place vegetable oil and sugar in a large mixing bowl of a stand mixer fitted with the paddle attachment (or use a handheld mixer). Mix on medium speed until combined.
- Add lemon juice and zest and mix to incorporate. Add Greek yogurt and mix for 1-2 minutes until well-combined.
- Slowly add dry ingredients in two parts, alternating with milk and mix until just combined. Do not over mix.
- Fold in blueberries using a spatula. Batter will be slightly thick.
- Divide batter between muffin pan, filling all the way to the top for a large muffin or ¾ full for a smaller muffin (you should have 10-12 muffins).
- Bake for 8 minutes at 220°C (428F). Without opening the oven, decrease the temperature to 175°C (350F) and bake for another 8-12 minutes, until a skewer inserted into the center comes out clean. Baking time depends on muffin size and oven.
- Allow to cool for 5-10 minutes in muffin pan, then transfer to a cooling rack to cool completely.
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