These Blueberry Muffins using Greek Yogurt and Lemon are the perfect breakfast. Each bite is bursting with lemon and fresh blueberries. They are easy to make, moist and incredibly delicious!

Lemon Blueberry Muffin freshly baked on its side in the muffin tin.

Looking for the perfect breakfast muffin?

This recipe will not disappoint! It is easy to make and incredibly delicious.

Each bite of this muffin is bursting with fresh blueberries and the perfect touch of fresh lemon flavor.

By using greek yogurt, it adds a little extra protein while also creating a moist muffin.

Main Ingredients

Ingredients measured out in bowls to make Lemon Blueberry Muffins made with greek yogurt.

Why You’ll LOVE These Muffins

There is nothing like a lemon muffin bursting with fresh blueberries.

Whether it’s the flavor, the texture or how easy these muffins are to make…this recipe ticks all the boxes for a perfect muffin!

This is by far one of my favorite muffins to make because they taste just like a bakery muffin.

How to Make Blueberry Muffins with Greek Yogurt and Lemon

  1. In a large mixing bowl, add the melted butter, granulated sugar, eggs, lemon juice, milk, vanilla extract and greek yogurt
  2. Whisk until combined
  3. Fold in the flour, baking powder and baking soda
  4. Mix using a spatula until just combined 
  5. Add in the blueberries after they’ve been tossed in 1 tbsp of flour
  6. Fold into the batter until evenly distributed
  7. Rest the batter for 30 minutes
  8. While the batter is resting, preheat the oven to 425 degrees F
  9. Put muffin liners in every other mold to give each muffin room to rise high
  10. After 30 minutes, use a 2 tbsp cookie scoop to transfer the batter into the muffin liners
  11. Bake for 7 minutes at 425 degrees F
  12. After 7 minutes, reduce the temperature to 350 degrees F and bake for an additional 10-12 minutes
  13. Remove from the oven when a toothpick comes out of the center clean
  14. Let cool slightly
  15. Enjoy!
Wet ingredients in a large mixing bowl.
Add the wet ingredients to a bowl and mix
Flour added into the wet ingredients
Add in the flour
Flour added into the wet ingredients
Fold in the flour until just combined
Batter resting in a large mixing bowl.
Rest the batter for 30 minutes
Blueberries added to the bowl.
Add the blueberries to the batter
Blueberries mixed into the muffin batter.
Fold into the batter until evenly distributed
Batter in muffin liners.
Transfer the batter to muffin liners
Lemon Blueberry Muffins in a muffin tin.
Bake
Lemon Blueberry Muffins in a muffin tin.
Let cool
Lemon Blueberry Muffin with a bite taken out of it.
Enjoy!

Frequently Asked Questions

Can these Blueberry Muffins using Greek Yogurt be made gluten-free friendly?

Yes! Substitute the flour using a Gluten-Free All Purpose Flour at a 1:1 ratio.

Do I have to add lemon juice?

No, but I highly recommend it! The lemon juice adds great flavor to these muffins and pairs perfectly with the fresh blueberries.

However, if you decide to omit the lemon juice, replace it with almond milk or your milk of choice at a 1:1 ratio.

What creates a tall muffin?

There are a few methods that are used in this recipe, to create a tall and moist muffin. First, resting the batter is extremely important.

Next, the baking powder and baking soda.

Lastly, putting the muffin liners in every other mold of the muffin tin. This gives the muffins room to circulate hot air around each muffin which ensures a perfectly risen, domed top! 

How do I know the muffins are done baking?

When a toothpick comes out of the center clean, take the muffins out of the oven.

What is the best way to store the muffins?

Store in an airtight container at room temperature for up to 3 days or in the fridge for up to 7 days.

Lemon Blueberry Muffin freshly baked on its side in the muffin tin.
Lemon Blueberry Muffin freshly baked on its side in the muffin tin.

Blueberry Muffins using Greek Yogurt and Lemon

Prep Time: 15 minutes
Cook Time: 16 minutes
Resting Time: 30 minutes
Yield: 12 muffins
These Blueberry Muffins using Greek Yogurt and Lemon are the perfect breakfast. Each bite is bursting with lemon and fresh blueberries. They are easy to make, moist and incredibly delicious!
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Ingredients
 

  • 6 tbsp salted butter, melted
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1/4 cup lemon juice
  • 3 tbsp almond milk, or milk of choice
  • 2 tsp vanilla extract
  • 1/2 cup greek yogurt, plain or vanilla
  • 1 3/4 cup all purpose flour
  • 1 tsp baking soda
  • 1 1/2 tsp baking powder
  • 1 cup fresh blueberries, tossed in 1 tbsp of flour

Instructions
 

  • In a large mixing bowl, add the melted butter, granulated sugar, eggs, lemon juice, milk, vanilla extract and greek yogurt
  • Whisk until combined
  • Fold in the flour, baking powder and baking soda
  • Mix using a spatula until just combined 
  • Add in the blueberries after they've been tossed in 1 tbsp of flour
  • Fold into the batter until evenly distributed
  • Rest the batter for 30 minutes
  • While the batter is resting, preheat the oven to 425 degrees F
  • Put muffin liners in every other mold to give each muffin room to rise high
  • After 30 minutes, use a 2 tbsp cookie scoop to transfer the batter into the muffin liners
  • Bake for 7 minutes at 425 degrees F
  • After 7 minutes, reduce the temperature to 350 degrees F and bake for an additional 10-12 minutes
  • Remove from the oven when a toothpick comes out of the center clean
  • Let cool slightly
  • Enjoy!

Nutrition

Serving: 1muffin, Calories: 144kcal, Carbohydrates: 24g, Protein: 4g, Fat: 7g, Saturated Fat: 4g, Polyunsaturated Fat: 0.5g, Monounsaturated Fat: 2g, Trans Fat: 0.2g, Cholesterol: 46mg, Sodium: 210mg, Potassium: 60mg, Fiber: 1g, Sugar: 2g, Vitamin A: 228IU, Vitamin C: 3mg, Calcium: 53mg, Iron: 1mg
Author: Jessica Selensky
Course: Breakfast, Snack
Cuisine: American
Keywords: Blueberry Muffin, Lemon Blueberry, Lemon Blueberry Muffins, Meal Prep Breakfast, muffin recipe, sweet breakfast

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