Go Back
- 1 cup all-purpose flour - 1 cup whole wheat flour - 1 teaspoon baking powder - 1 teaspoon baking soda - ½ teaspoon salt - 1 cup granulated sugar - 2 large eggs - 1 cup plain yogurt (Greek or regular) - 1/3 cup vegetable oil - Zest of 1 lemon - 2 tablespoons fresh lemon juice - 1 cup fresh blueberries (or frozen, if necessary) To make the best blueberry lemon yogurt muffins, you need simple ingredients. Each one plays a key role. For flour, I use both all-purpose and whole wheat. This mix gives a nice texture and flavor. The baking powder and baking soda help the muffins rise. Sugar makes these muffins sweet and tasty. Eggs add moisture and help bind the mix together. Yogurt is essential for a soft crumb. You can pick Greek yogurt or regular yogurt, both work well. Vegetable oil keeps the muffins moist. Lemon zest and juice bring a fresh, bright taste. Finally, blueberries add a burst of flavor. You can use fresh or frozen. Just make sure to fold them in gently to avoid breaking them apart. Each ingredient is important for creating delicious muffins. {{ingredient_image_1}} - Preheat oven and prepare muffin tin: Start by preheating your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease with cooking spray. This helps the muffins come out easily after baking. - Mix dry ingredients in a bowl: In a large mixing bowl, whisk together 1 cup of all-purpose flour, 1 cup of whole wheat flour, 1 teaspoon of baking powder, 1 teaspoon of baking soda, and ½ teaspoon of salt. Make sure they are well mixed for even texture. - Combine wet ingredients in a separate bowl: In another bowl, beat together 1 cup of granulated sugar, 2 large eggs, 1 cup of plain yogurt, 1/3 cup of vegetable oil, the zest of 1 lemon, and 2 tablespoons of fresh lemon juice. Mix until it is smooth and creamy. - Combine wet and dry ingredients carefully: Gradually pour the wet mixture into the dry ingredients. Use a spatula to fold them gently together. Do not overmix; it’s okay if there are a few lumps. This keeps your muffins light and fluffy. - Fold in blueberries: Gently fold in 1 cup of fresh blueberries. Ensure they are evenly distributed throughout the batter. This adds flavor and a burst of color to each muffin. - Fill muffin cups with batter: Divide the batter evenly among the prepared muffin cups. Fill each cup about 2/3 full. This gives them room to rise without overflowing. - Bake and check for doneness: Place the muffin tin in the preheated oven. Bake for 18-20 minutes. Check for doneness by inserting a toothpick into the center of a muffin. If it comes out clean, they are ready. - Cooling tips after baking: Once baked, remove the muffins from the oven. Let them cool in the tin for about 5 minutes. Then, transfer them to a wire rack to cool completely. This helps them maintain their texture. - Best baking time and temperature: Bake these muffins at 350°F (175°C) for 18-20 minutes. This helps them cook evenly and stay moist. - Importance of not overmixing: Mix just until combined. Overmixing can create tough muffins. A few lumps in the batter are perfectly fine. - How to check muffins for doneness: Insert a toothpick into the center of a muffin. If it comes out clean, the muffins are ready. - Decorative plating ideas: Arrange the muffins on a bright plate. Dust with powdered sugar for a beautiful finish. This simple touch makes them look fancy. - Serving suggestions with accompaniments: Serve with lemon slices or a dollop of yogurt on the side. These add extra flavor and a refreshing touch. Pro Tips Use Room Temperature Ingredients: Allow your eggs and yogurt to sit at room temperature for about 30 minutes before mixing. This helps to create a smoother batter and ensures even baking. Protect Your Blueberries: Toss the blueberries in a little bit of flour before adding them to the batter. This prevents them from sinking to the bottom of the muffins during baking. Monitor Baking Time: Ovens can vary in temperature, so check your muffins a couple of minutes before the end of the suggested baking time. They are done when a toothpick inserted comes out clean. Experiment with Zest: For a more intense lemon flavor, consider adding extra lemon zest or even a touch of lemon extract to the batter for an added zing. {{image_2}} You can make these blueberry lemon yogurt muffins even more tasty. Try adding spices like cinnamon or nutmeg. A pinch of cinnamon gives a warm flavor that pairs well with lemon. Nutmeg adds a nice depth too. You can also use different fruits. Raspberries or blackberries work great in this recipe. They bring their own unique taste and color. Mix and match to find your favorite flavor! If you need gluten-free muffins, it's easy to swap the flour. Use a gluten-free blend instead of all-purpose and whole wheat flour. This keeps the muffins light while making them safe for those who cannot eat gluten. For a low-sugar option, you can use a sugar substitute like stevia or monk fruit. This makes the muffins healthier without losing flavor. These tweaks help everyone enjoy the muffins! To keep your blueberry lemon yogurt muffins fresh, use an airtight container. Store them at room temperature for up to three days. If you want to keep them longer, place the muffins in the fridge. They can last about a week this way. For even more time, freeze the muffins. Wrap each muffin in plastic wrap and then place them in a freezer bag. They can last for up to three months in the freezer. When you want one, just take it out and thaw it at room temperature. To enjoy your muffins warm, preheat your oven to 350°F (175°C). Place the muffins on a baking sheet and heat them for about 5 to 10 minutes. This will bring back their soft texture. You can also use the microwave. Heat each muffin for 15 to 20 seconds. This method is quick and easy, but the oven gives better results. Enjoy your muffins fresh and tasty! Can I use frozen blueberries? Yes, you can use frozen blueberries. Just add them directly to the batter. Do not thaw them first. This helps keep the muffins moist and adds nice bursts of flavor. How do I make these muffins dairy-free? To make dairy-free muffins, swap the yogurt with a plant-based yogurt. Look for options made from almond or coconut. This change keeps the muffins soft and tasty. What can I substitute for yogurt in this recipe? If you need a yogurt substitute, you can use applesauce or mashed banana. Both options will keep the muffins moist and add a touch of sweetness. Approximate calories per muffin: Each muffin has about 180 calories. This makes them a great snack or breakfast choice. Overview of key nutrients: These muffins offer a good mix of nutrients, including: - Protein from yogurt and eggs - Fiber from whole wheat flour and blueberries - Vitamins C and K from lemons and blueberries This blog post covered everything you need to make tasty muffins. We discussed the key ingredients, from flour to fresh blueberries. I shared easy steps to prepare and bake your muffins perfectly. You also learned tips to enhance flavor and store your muffins well. Don’t forget the fun variations and dietary options, too. Baking can be simple and enjoyable. Get creative and make these muffins your own!

Blueberry Lemon Yogurt Muffins

Delicious muffins bursting with fresh blueberries and a hint of lemon.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Breakfast
Cuisine American
Servings 12
Calories 150 kcal

Ingredients
  

  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 0.5 teaspoon salt
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 cup plain yogurt (Greek or regular)
  • 0.33 cup vegetable oil
  • 1 zest lemon
  • 2 tablespoons fresh lemon juice
  • 1 cup fresh blueberries (or frozen, if necessary)

Instructions
 

  • Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease with cooking spray.
  • In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, and salt until well combined.
  • In another bowl, beat together the granulated sugar, eggs, yogurt, vegetable oil, lemon zest, and lemon juice until smooth and creamy.
  • Gradually pour the wet ingredients into the dry ingredients, folding gently with a spatula until just combined. Be careful not to overmix; a few lumps are fine.
  • Gently fold in the blueberries, ensuring they are evenly distributed in the batter.
  • Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
  • Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
  • Remove from the oven and let the muffins cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.

Notes

Arrange the muffins on a decorative plate and dust with powdered sugar for a touch of elegance. Serve with a side of lemon slices for an extra zing!
Keyword blueberry, lemon, muffins, yogurt