Go Back
–+ servings
Lemon Blueberry Muffins

Delicious Lemon Blueberry Muffins: Moist, Easy, & Kid-Approved

Delicious Lemon Blueberry Muffins are moist, easy to make, and perfect for breakfast or brunch. A flavorful treat everyone will love!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Cooling Time 5 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 2 cups All-Purpose Flour Can swap with gluten-free flour
  • 1 cup Granulated Sugar Feel free to reduce for less sweetness
  • 2 teaspoons Baking Powder
  • 1 teaspoon Baking Soda
  • 1 teaspoon Salt
  • 1 cup Greek Yogurt Can substitute with sour cream or non-dairy yogurt
  • 1/2 cup Vegetable Oil Melted butter adds rich flavor
  • 2 large Eggs Can substitute with unsweetened applesauce or flax eggs
  • 1/4 cup Lemon Juice Freshly squeezed is recommended
  • 2 teaspoons Lemon Zest
  • 1 cup Blueberries Fresh or frozen, do not thaw frozen
For the Streusel Topping
  • 1/2 cup Flour Can reduce for a lighter topping
  • 1/4 cup Granulated Sugar Can alternate with brown sugar
  • 1/4 cup Butter Cold, cut into pieces

Equipment

  • Oven
  • muffin tin
  • mixing bowls
  • whisk
  • spatula

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 400°F (205°C) and grease a 12-cup muffin tin.
  2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
  3. In another bowl, combine Greek yogurt, eggs, vegetable oil, lemon juice, and zest until smooth.
  4. Fold the wet ingredients into the dry ingredients until just combined and fold in blueberries.
  5. Mix flour, sugar, and cold butter for the streusel until crumbly; set aside.
  6. Distribute the batter into muffin cups, filling each two-thirds full and sprinkle with streusel.
  7. Bake for 13-15 minutes until golden and a toothpick comes out clean.
  8. Cool for 5 minutes in the tin, then transfer muffins to a wire rack.

Nutrition

Serving: 1muffinCalories: 180kcalCarbohydrates: 27gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gCholesterol: 40mgSodium: 200mgPotassium: 120mgFiber: 1gSugar: 10gVitamin A: 100IUVitamin C: 5mgCalcium: 20mgIron: 0.5mg

Notes

These muffins are best enjoyed fresh but can be stored in an airtight container up to 3 days.

Tried this recipe?

Let us know how it was!