These Lemon Blueberry Muffins using Greek yogurt make for an extra light and fluffy treat. They are so easy to make using just mixing bowls, a whisk and a rubber spoon. They can be ready for the oven in just 5 minutes!

A pan of lemon blueberry muffins using Greek yogurt.

These muffins are made on repeat at our house. They are perfect for a delicious, quick breakfast with your morning coffee fresh from the oven, or a tucking into lunch boxes for a midday treat. This blueberry sour cream coffee cake is another tea time favourite!

Why Use Greek Yogurt in Muffin Recipes

Making these blueberry muffins using Greek yogurt adds some extra protein, as well the yogurt reacts with the baking powder to help create a nice rise. It also helps in achieving a nice moist, light and tender muffin.

A pan of Lemon blueberry muffins, with one cut open in the foreground.

While You’ll Love Them

EASE: Ready for the oven in under 10 minutes
PROS: Easy and Delicious
CONS: Absolutely none
KID FRIENDLY: Absolutely. A great recipe to have kids help with!

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What You Will Need

Equipment

2 mixing bowls
measuring Cups
whisk and a spatula or wooden spoon
muffin tins

Ingredients

sugar
eggs
Greek yogurt
vegetable oil or light olive oil
1 lemon (for rind and juice)
all purpose flour
baking powder
vanilla extract
blueberries
course sugar for sprinkling (optional)

How to Make Lemon Blueberry Muffins using Greek Yogurt

Eggs, Greek yogurt, sugar, lemon juice, lemon rind, and vanilla in mixing bowl.

Sugar, eggs, oil, vanilla, lemon rind, lemon juice and Greek yogurt mixed together in a glass mixing bowl.

Add sugar, oil, Greek yogurt, eggs, vanilla, lemon rind and lemon juice to a mixing bowl. Beat with a wire whisk until well blended. Mix together flour, baking powder and salt and add to wet ingredients.

Dry ingredients folded into wet ingredients for lemon blueberry muffins.

Frozen blueberries in a glass mixing bowl being mixed with a small amount of flour.

Gently fold dry ingredients into wet using a rubber spatula or wooden spoon. Mix just until combined. Toss blueberries with flour and add to muffin batter.

Lemon blueberry muffin batter in a glass mixing bowl.

Blueberry muffin batter in a muffin tins before baking.

Gently fold blueberries into batter. Fill each muffin tin 3/4 full and sprinkle with course sugar. Bake at 425F for 5 minutes. Lower heat to 375F and bake for an addition 18 minutes, until toothpick comes out clean.

Tips for Perfect Muffins Every Time

Use fresh or frozen blueberries
start with room temperature ingredients (with the exception of blueberries if using frozen)
toss blueberries (fresh or frozen) with a bit of flour to prevent them from sinking
don’t over mix the batter for light and tender muffins
preheat the oven to 425F and bake for 5 minutes, then reduce to 375F to finish baking time to get a nice high muffin top

They are loaded with blueberries and a subtle lemon flavour. In the summer I use fresh local blueberries when they are in season. Other times of the year I will use frozen wild blueberries.

Enjoy these delicious blueberry muffins with a pat of butter or a drizzle of honey warm from the oven. They make the perfect after school snack or grab and go breakfast! You can freeze them individually and take them out to defrost at room temperature the night before.

If you try them, please consider leaving a comment and a recipe rating!

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