This blueberry lemon muffin recipe has a deliciously moist crumb, plenty of blueberries, fragrant lemon, and is topped with a sweet, crunchy streusel topping.

This by far, is my favorite blueberry muffin recipe. I believe once you try it you will understand why! With heaps of blueberries, fragrant lemon, creamy Greek yogurt, and sweet vanilla, this is bound to be your new favorite muffin recipe. The Greek yogurt and vegetable oil make and keep these muffins moist and delicious and will have you wanting to make more. This is an easy muffin recipe to make that is truly perfect for a lovely homemade breakfast, brunch, or even better a snack.

BLUEBERRY LEMON YOGURT MUFFIN INGREDIENTS

Jump to the bottom of the recipe card below this post for full ingredient measurements and instructions.

All-purpose flour – can be substituted with bread flour

Blueberries – fresh blueberries

Lemon – the juice and zest of one small lemon

Eggs – add richness and structure to the muffins

Vegetable oil – unsalted butter, melted

Salt – fine sea salt

Sugar – granulated sugar and packed brown sugar

Vanilla extract – adds sweetness and warmth to the muffins

Greek Yogurt – Room temperature adds moisture and makes the muffins light and fluffy.

Butter – cold, used to make the streusel topping

HOW TO MAKE MUFFINS

Follow these steps to make this recipe:

Preheat the oven to 400°F and line a muffin pan with muffin liners.

Make the streusel topping – Add the flour, salt, brown sugar, and granulated sugar in a small bowl. Stir the ingredients together to combine, then add the butter and using a pastry cutter or two forks, cut the butter into the flour mixture until a crumbly topping forms. Refrigerate until ready to use.
Mix the dry ingredients – In a large bowl, whisk together flour, baking powder, baking soda, and salt in a mixing bowl. Set aside.
Mix the wet ingredients – In another bowl, whisk together the Greek yogurt, eggs, sugar, lemon juice, zest, vanilla extract, and the vegetable oil.
Combine wet and dry – Add the dry ingredients to the wet, and stir until well combined.
Add the blueberries – Fold in the blueberries, then fill the muffin pan with the batter and top with the streusel.
Bake – Bake the muffins in a preheated oven for 15 to 20 minutes, or until an inserted toothpick comes out clean. Allow to cool for 5 minutes, then transfer to a wire rack.

PRO TIPS FOR THIS RECIPE

Use room-temperature dairy and eggs. I always take out my eggs, milk, and other dairy ahead of time to bring them to room temperature to ensure that they are not too cold before adding them to the batter.
Use frozen blueberries. This recipe works well using fresh and frozen blueberries, so if you can’t find fresh blueberries, head over to the frozen foods section. Frozen blueberries allow you to enjoy this recipe all year long!
Measure the flour correctly. It’s important to add the correct amount of flour by weighing it with a kitchen scale, preferably. If you do not own a kitchen scale, be sure to fluff up the flour in its container, spoon it into the measuring cup, and level the top.
Make it gluten-free. To make this recipe gluten-free, swap the all-purpose flour for gluten-free flour of choice.

Blueberry Lemon Yogurt Muffins

5 from 1 vote

Recipe by Jamie Tryon Course: Breakfast, BreadDifficulty: Easy

Servings

muffins

Prep time

minutes

Cooking time

minutes

Ingredients

2 cup 2 all-purpose flour
2 tsp 2 baking powder
1/2 tsp 1/2 baking soda
2 2 large eggs
3/4 cup 3/4 granulated sugar
1 cup 1 Greek yogurt
1/2 cup 1/2 vegetable oil or melted butter
1 Tbsp 1 lemon zest
2 tsp 2 lemon juice
1 tsp 1 vanilla extract
1/2 tsp 1/2 salt
2 cup 2 blueberries fresh or frozen, thawed
Streusel Topping
1/4 cup 1/4 all-purpose flour
2 Tbsp 2 butter, cold
3 Tbsp 3 brown sugar
1 Tbsp 1 granulated sugar
1/8 tsp 1/8 salt

Directions

Preheat the oven to 400°F. Prepare the muffin pan by lining it with muffin liners. Set aside.
Add the flour, salt, brown sugar, and granulated sugar in a small bowl. Stir the ingredients together to combine, then add the butter and using a pastry cutter or two forks, cut the butter into the flour mixture until a crumbly topping forms. Refrigerate until ready to use.
In a large bowl, whisk together flour, baking powder, baking soda, and salt in a mixing bowl. Set aside.
In another bowl, whisk together the Greek yogurt, eggs, sugar, lemon juice, zest, vanilla extract, and the vegetable oil.
Add the dry ingredients to the wet, and stir until well combined. Fold in the blueberries, then fill the muffin pan with the batter then top with the streusel.
Bake the muffins in a preheated oven for 15 to 20 minutes, or until an inserted toothpick comes out clean. Allow to cool for 5 minutes, then transfer to a wire rack.

Recipe Video

Notes

This recipe works well using fresh and frozen blueberries, so if you can’t find fresh blueberries, head over to the frozen foods section. Frozen blueberries allow you to enjoy this recipe all year long!
It’s important to add the correct amount of flour by weighing it with a kitchen scale, preferably. If you do not own a kitchen scale, be sure to fluff up the flour in its container, spoon it into the measuring cup, and level the top.
To make this recipe gluten-free, swap the all-purpose flour for gluten-free flour of choice.

Did you make this recipe?

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