Lemon Blueberry Muffins made with yogurt and fresh blueberries. Topping these deliciously fruity muffins are sugar crystals just like in the bakery. These muffins are easy to make and can be frozen to eat later - if they last that long!
These blueberry muffins are made with Greek yogurt which creates a tender crumb. No dry muffins here, they're moist, soft, and full of flavor.
Ingredients in Lemon Blueberry Muffins
These muffins made with yogurt take simple ingredients to make and they are easy to find.
- vegetable oil
- granulated sugar
- vanilla extract
- lemon juice & zest
- Greek yogurt
- all-purpose flour
- baking powder
- baking soda
- ½ teaspoon salt
- 1 /3 cup milk
- 1½ cups blueberries
How to Make Lemon Blueberry Muffins with Yogurt
Combine the wet ingredients - Beat the eggs together with the oil and granulated sugar. Mix in the lemon juice, lemon zest, and mix in the Greek yogurt.
Mix the dry ingredients - Combine the flour, baking powder, soda, sugar, and salt in a large bowl.
Make the muffin batter - Slowly stir the dry ingredients into the wet ingredients until just combined.
Gently stir in the blueberries.
Fill the liners - Fill the cupcake liners two-thirds of the way. Sprinkle the top of the batter with granulated sugar.
Bake - Bake in the preheated oven for 16 to 18 minutes or until the top of the muffins are golden brown and the tops spring back when touched.
Cool - Remove the blueberry muffins from the oven and transfer them to a cooling rack.
Can You Freeze Muffins?
Yes, you can freeze muffins, and here's how you do it.
To freeze baked muffins, allow the muffins to cool completely before attempting to freeze. If you've ever put warm muffins in a bag you know they sweat and the tops will peel away onto the bag.
Layer the muffins in an even layer to prevent sticking. Placing parchment paper between the layers of the muffins will also prevent them from sticking together.
Baked muffins can be frozen for up to 3 months in the freezer. Writing the date on the freezer bag is a great way of knowing how long the muffins have been in the freezer and how much time they have left before they need to be eaten.
To freeze the muffin batter, follow the directions of the recipe to make the muffins. This lemon blueberry muffins batter as well as other batters can be transferred to a freezer-safe bag and frozen for up to 3 months.
Another way to freeze muffin batter is to line a muffin tin with cupcake liners and prefill the liners with the batter. Wrap tightly and freeze.
To bake frozen muffin batter, remove the batter from the freezer and allow the muffin pan to come to room temperature while preheating the oven.
Can You use Frozen Blueberries instead of Fresh Blueberries?
Frozen blueberries can be substituted for fresh blueberries quite easily in baking. To use frozen blueberries in lieu of fresh, keep the berries frozen before adding them to the batter.
Gently stir the frozen blueberries into the batter taking care not to smash them.
If the frozen berries are thawed before being stirred into any batter, the berries will leak their juices and will actually stain the baked goods and cause blue or purple streaks in the batter.
Easy Muffin Recipes and Tips
Muffins can be made with either fresh or frozen fruit. If using frozen, keep frozen until mixed into the batter and baking.
Make them mini muffins! Is you want to make mini muffins using a mini muffin pan, line the pan with mini cupcake liners and bake for only 9 to 10 minutes. Since there isn't as much batter in the liners they will bake much faster. The temperature in the oven will remain the same.
Top with granulated sugar. To get that bakery style crust on top of homemade muffins, sprinkle granulated sugar on top of the batter before baking. The sugar will crystalize while baking and make the tops of the muffins have a "crunch" just like in these lemon blueberry muffins.
In addition to these easy lemon blueberry muffins with yogurt, these muffins recipes include fruit, oats, and chocolate.
- ⅔ cup vegetable oil
- ¾ cup granulated sugar
- 1 tablespoon lemon zest (zest of one lemon)
- 2 tablespoons lemon juice
- 2 eggs lightly beaten
- 1 teaspoon vanilla extract
- ¾ cup plain Greek yogurt
- 2 ½ all-purpose flour
- ½ tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 /3 cup milk
- 1 ½ cups blueberries
- extra sugar for topping (optional)
- Preheat the oven to 375 Fº
- Line a muffin pan with cupcake liners.
Beat the eggs together with the oil and granulated sugar.
- Mix in the lemon juice and lemon zest.
- Mix in the Greek yogurt.
- Combine the flour, baking powder, soda, sugar and salt in a large bowl.
- Slowly stir the dry ingredients into the wet ingredients until just combined.
- Gently stir in the blueberries.
- Fill the muffin liners ⅔ of the way.
- Sprinkle the top of the batter with granulated sugar.
- Bake in the preheated oven for 16 to 18 minutes or until the top of the muffins are golden brown and the tops spring back when touched.
- Remove the blueberry muffins from the oven and transfer them to a cooling rack.
Muffins can be frozen for up to 3 months. Frozen blueberries can be used in place of fresh blueberries. Keep frozen until mixing into the batter and baking.
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Serving Size:1 muffin
Amount Per Serving: Calories: 315Total Fat: 15gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 37mgSodium: 248mgCarbohydrates: 39gFiber: 1gSugar: 18gProtein: 7g
Nutrition calculation is a rough estimate and can vary depending on the cooking technique and the exact ingredients used. For informational purposes only.
Dana is an experienced recipe creator who crafts easy and delicious recipes for all levels of home cooks.
Her recipes range from classic comfort foods to healthy and nutritious meals, and she is always on the lookout for new and exciting ways to bring flavor and variety to the table.