Lemon Blueberry Yogurt Muffins

I still remember the first time I baked these Lemon Blueberry Yogurt Muffins for a lazy Sunday brunch—they filled the kitchen with a bright, citrusy aroma that instantly lifted my spirits and made everyone ask for seconds.

One weekend, unexpected guests stopped by and I whipped up this batter in no time—the muffins baked quickly and turned out so good, everyone kept raving about how fresh and homemade they tasted.

Ingredients

• All-purpose flour: I always reach for unbleached to get a tender crumb and have learned sifting helps keep them light.
• Baking powder and baking soda: These leaveners are the quiet heroes that make sure the muffins rise just right without getting tough.
• Granulated sugar: For the gentle sweetness that doesn't overpower the fruit or lemon.
• Eggs: They bind everything together and add richness—fresh farm eggs make a noticeable difference.
• Plain Greek yogurt: I pick full-fat for extra tenderness, but low-fat works too. It adds moisture and a subtle tang.
• Vegetable oil: Keeps the muffins moist without altering the flavor.
• Lemon zest and juice: Freshly grated zest is a must-have for that bright punch; bottled juice just won't do.
• Vanilla extract: Adds warmth and rounds out the citrus notes.
• Fresh blueberries: If frozen, never thaw them first or they'll turn the batter purple!
• Coarse sugar (optional): Sprinkled on top for a little crunch and sparkle.

Instructions

Get Everything Ready:

Preheat your oven and prepare the muffin tin with liners or a good grease—this step helps your muffins release perfectly after baking.

Mix Dry Ingredients:

Whisk together the flour, baking powder, baking soda, and salt until they're evenly combined—a fluffy dry mix means a tender muffin.

Whisk the Wet Ingredients:

Beat sugar and eggs until light and smooth, then blend in the yogurt, oil, lemon zest and juice, plus vanilla. The batter will smell fresh and inviting.

Combine Without Overmixing:

Fold the dry ingredients into the wet just until blended; some lumps are okay. Overmixing toughens muffins, so be gentle.

Add Blueberries:

Toss blueberries with a teaspoon of flour to prevent sinking, then gently fold them into the batter, bursting with anticipation of those sweet, juicy bites.

Fill the Muffin Cups:

Divide batter about three-quarters full per cup, sprinkling coarse sugar on top if you like that hint of crispness.

Bake to Perfection:

Pop them in the oven and bake until golden and a toothpick comes out clean—around 18 to 22 minutes, while your kitchen fills with zest and berry scents.

Cool and Enjoy:

Let the muffins rest in the pan briefly, then move them to a rack to cool and set their soft crumb.

Save to Pinterest

These muffins quickly became my comfort food—a little sunshine in each bite during chilly mornings, or a celebration of fresh flavors when friends gather around the table.

Keeping It Fresh

To keep muffins tasting freshly baked, store them in an airtight container at room temperature for up to two days or freeze them individually wrapped for a quick toast and go snack.

When You're Missing Something

If you don't have lemon on hand, a splash of orange zest and juice can brighten the flavor wonderfully, giving a different but just as lovely twist.

Serving Ideas That Clicked

I love these muffins with a spread of butter or cream cheese on the side, turning them into a little moment of indulgence. Bringing them along to picnics or brunches always earns compliments.

• Feel free to sprinkle a little extra zest on top just before serving for an extra zing
• If you're feeling adventurous, add a handful of chopped nuts for crunch to the batter
• Store leftovers wrapped in parchment for a quick grab-and-go breakfast

Save to Pinterest

Thanks for spending this kitchen moment with me—here's to many cozy mornings filled with the sweet smell of home baking.

Recipe FAQs

→ How do I prevent blueberries from sinking?

Toss blueberries with a small amount of flour before folding them into the batter. This helps suspend them evenly during baking.

→ Can I use frozen blueberries?

Yes, frozen blueberries can be added directly without thawing to avoid excess moisture in the batter.

→ What gives the muffins their moist texture?

The combination of creamy yogurt and vegetable oil contributes to a tender and moist crumb.

→ How can I enhance the lemon flavor?

Adding a small amount of lemon extract or extra zest can intensify the bright citrus notes.

→ What tools are recommended for preparation?

A muffin tin, mixing bowls, whisk, spatula, and zester or microplane are helpful for an efficient process.