Go Back
blueberry and lemon muffins

Blueberry and Lemon Muffins

These bakery-style blueberry and lemon muffins are moist, fluffy, and packed with juicy blueberries and bright citrus flavor. Perfect for breakfast, snacks, or brunch, this classic combo gets a protein-rich boost from Greek yogurt and a tender texture thanks to thoughtful mixing and baking tips.
Print Recipe Pin Recipe
Prep Time 15 minutes
20 minutes
Total Time 35 minutes
Servings: 12 Searving
Course: Breakfast, Brunch, Snack
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • - 2 cups all-purpose flour
  • - 2 teaspoons baking powder
  • - 1/2 teaspoon baking soda
  • - 1/4 teaspoon salt
  • - 3/4 cup granulated sugar
  • - 1/4 cup brown sugar optional
  • - 2 large eggs room temperature
  • - 1/2 cup Greek yogurt or buttermilk
  • - 1/3 cup vegetable oil
  • - Zest of 1 large lemon
  • - 2 tablespoons lemon juice fresh-squeezed
  • - 1 teaspoon vanilla extract optional
  • - 1 1/2 cups fresh or frozen blueberries
  • - 1 tablespoon flour for tossing blueberries

Equipment

  • Muffin tin
  • Paper liners or nonstick spray
  • Mixing bowls
  • whisk
  • Spatula
  • - Microplane or zester
  • Measuring cups and spoons
  • oven

Method
 

  1. Preheat oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease it.
  2. In a large bowl, whisk together flour, baking powder, baking soda, and salt.
  3. In a separate bowl, whisk eggs, oil, yogurt (or buttermilk), lemon juice, zest, vanilla (if using), and both sugars until smooth.
  4. Pour wet mixture into dry mixture. Gently fold until just combined. Do not overmix.
  5. Toss blueberries with 1 tablespoon of flour, then gently fold them into the batter.
  6. Spoon batter into muffin cups, filling each about ¾ full.
  7. Bake for 18–22 minutes, or until tops are golden and a toothpick inserted in the center comes out clean.
  8. Cool muffins in the pan for 5 minutes, then transfer to a wire rack to finish cooling.

Notes

- Use wild blueberries for more intense flavor.
- Do not thaw frozen berries before baking.
- For extra lemon flavor, add ½ teaspoon lemon extract.
- Let batter rest 10–15 minutes before