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Three golden blueberry muffins are stacked on a white plate, with a few loose blueberries scattered around. In the background, there is a bowl of blueberries and a sliced muffin on another plate.
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Easy Blueberry Lemon Muffins

These Blueberry Lemon Muffins combine the perfect balance of sweet, juicy berries with bright citrus flavor. The tender crumb and bursts of fresh blueberries make every bite irresistible!
Prep Time10 minutes
Cook Time28 minutes
Total Time38 minutes
Servings: 12 muffins
Calories: 286kcal
Author: Melissa Griffiths

Ingredients 

  • 3 cups all-purpose flour
  • 1 cup sugar
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 ¼ cup whole or low-fat plain yogurt
  • 2 large eggs
  • ¼ cup lemon juice
  • 2 tablespoons fresh lemon zest
  • ½ cup butter 1 stick, melted and cooled
  • 1 ½ cups blueberries (do not thaw if frozen)

Instructions

  • Adjust the oven rack to the middle, and heat the oven to 375°F. Grease a 12-cup muffin tin.
  • In a large bowl, whisk the flour, sugar, baking powder, baking soda, and salt together.
  • In a small bowl (or a 2-cup glass measuring cup), whisk the yogurt, eggs, lemon juice, and lemon zest together until smooth.
  • Gently fold the yogurt mixture into the flour mixture with a rubber spatula until just combined.
  • Fold in the melted butter.
  • Fold in the blueberries.
  • Grease a ⅓-cup measuring cup, and use it to portion out the batter into each muffin cup.
  • Bake until golden-brown and a toothpick inserted in the center comes out with just a few crumbs on it, about 24 to 28 minutes.
  • Let the muffins cool in the tin for 5 minutes, and then flip them out onto a wire rack. Let them cool for 10 minutes before serving.

Notes

Flavor Variations: Try substituting half the blueberries with raspberries or blackberries for a mixed berry version.
Zest Quality: Use a microplane grater for fine lemon zest that distributes evenly without bitter pockets, and always zest before juicing for easier handling.
Visual Cues: Properly baked muffins will have golden-brown tops and spring back lightly when touched. The edges should just start pulling away from the sides of the muffin cups.
Storage: Store cooled muffins in an airtight container at room temperature for up to 3 days, or wrap individually and freeze for up to 3 months.

Nutrition

Serving: 1 of 12 muffins | Calories: 286kcal | Carbohydrates: 45g | Protein: 5g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 55mg | Sodium: 334mg | Potassium: 108mg | Fiber: 1g | Sugar: 20g | Vitamin A: 317IU | Vitamin C: 5mg | Calcium: 104mg | Iron: 2mg