Blueberry Lemon Breakfast Muffins

Name: Blueberry Lemon Breakfast Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12 muffins
Ingredients: 1 ½ cups all-purpose flour; ¾ cup granulated sugar; 1 tablespoon baking powder; ½ teaspoon salt; 1 cup Greek yogurt; ½ cup vegetable oil; 2 large eggs; 2 teaspoons lemon zest; 1 teaspoon vanilla extract; 1 cup fresh blueberries; 2 tablespoons lemon juice

Highlighted under: Healthy Home Cooking

I love starting my day with these Blueberry Lemon Breakfast Muffins. The combination of juicy blueberries and zesty lemon creates a refreshing treat perfect for any morning. When I first attempted this recipe, I was pleasantly surprised by how easy it was to make. I enjoy experimenting with different flavors, and this vibrant pairing is now one of my favorites. Whether enjoyed with a cup of coffee or taken on the go, these muffins add a burst of sunshine to my breakfast table.

Created by

Holly James

Last updated on 2026-02-16T07:27:37.248Z

When I first made these muffins, I was looking for a way to use up freshly picked blueberries. The addition of lemon zest not only elevates the flavor but also balances the sweetness, creating a lovely morning treat. I decided to experiment with Greek yogurt in the batter, which adds moisture and tanginess without making them too heavy.

Through my baking journey, I've learned that the key to fluffy muffins is not to overmix the batter. I carefully fold in the blueberries at the end, ensuring each muffin is studded with fruit. These little tips have made all the difference in achieving that perfect light and airy texture!

Why You'll Love These Muffins
Bright and citrusy flavor from fresh lemons
Bursting with juicy blueberries in every bite
Perfectly moist texture that everyone will enjoy

Understanding the Ingredients

The key to these Blueberry Lemon Breakfast Muffins lies in the balance of moisture and flavor. Greek yogurt not only adds tanginess but also contributes to the muffins' tender texture, which is essential for a delightful breakfast treat. If you're looking to lighten the recipe, you can substitute the Greek yogurt with applesauce, but keep in mind this will alter the overall flavor profile slightly, making it more fruity than tangy.

Using fresh blueberries is crucial, as they provide pops of juicy sweetness that contrast beautifully with the zesty lemon. Frozen blueberries can work in a pinch, but they may cause the batter to become a bit soggy. If you opt for frozen, avoid thawing them first; simply toss them in with the dry ingredients to prevent color bleeding.

Key Baking Techniques

When mixing the wet and dry ingredients, it’s essential to mix just until combined. Overmixing can lead to tough muffins, as the gluten in the flour develops too much. The batter should be lumpy, and it’s perfectly acceptable to see streaks of flour. Aim for a thick but pourable batter, which will yield a moist crumb and fluffy texture after baking.

Pay attention during the baking process; every oven is slightly different. Rotate your muffin tin halfway through baking to ensure even cooking. The muffins are done when they are golden brown with slightly domed tops and a toothpick inserted into the center comes out clean or with just a few moist crumbs.

Ingredients

Gather the following ingredients to make these delightful muffins:

Ingredients for Blueberry Lemon Breakfast Muffins

1 ½ cups all-purpose flour
¾ cup granulated sugar
1 tablespoon baking powder
½ teaspoon salt
1 cup Greek yogurt
½ cup vegetable oil
2 large eggs
2 teaspoons lemon zest
1 teaspoon vanilla extract
1 cup fresh blueberries
2 tablespoons lemon juice

Mix these ingredients well for delicious results!

Instructions

Follow these simple steps to create your muffins:

Preheat the Oven

Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease with cooking spray.

Mix Dry Ingredients

In a mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined.

Combine Wet Ingredients

In another bowl, mix the Greek yogurt, vegetable oil, eggs, lemon zest, vanilla extract, and lemon juice until smooth.

Combine Mixtures

Pour the wet ingredients into the dry ingredients and gently mix until just combined. Be careful not to overmix!

Fold in Blueberries

Gently fold in the blueberries, ensuring they are evenly distributed throughout the batter.

Fill Muffin Tin

Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.

Bake

Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.

Cool and Serve

Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Enjoy your freshly baked muffins!

Pro Tips

For the best results, use fresh blueberries and don’t skip the lemon zest—it really brightens up the flavor!

Storage Tips

To maintain the freshness of your Blueberry Lemon Breakfast Muffins, allow them to cool completely before storing. Place them in an airtight container at room temperature for up to two days. If you need longer storage, consider freezing them. Individually wrap each muffin in plastic wrap and then store them in a freezer bag. They can be frozen for up to three months. To enjoy, simply thaw at room temperature or reheat in the microwave for 20-30 seconds.

If you want to enjoy these muffins warm, but not from the freezer, simply place them in a 350°F (175°C) oven for 5-10 minutes. This will revive their moisture and create that fresh-baked aroma, making them feel as good as new.

Serving Suggestions

These muffins pair beautifully with a dollop of Greek yogurt or a smear of cream cheese for added creaminess. For an extra touch of sweetness, consider drizzling a simple glaze made from powdered sugar and lemon juice over the tops once cooled. This adds a lovely shine and enhances the lemon flavor.

For a breakfast spread, serve these muffins alongside fresh fruit, such as sliced strawberries or a fruit salad, which complements their bright flavors. A cup of herbal tea or a refreshing lemonade can transform your breakfast table into a delightful morning experience.

Questions About Recipes

→ Can I use frozen blueberries?

Yes, you can use frozen blueberries. Just make sure to fold them in gently while they are still frozen to prevent the batter from turning blue.

→ How do I store leftover muffins?

Store leftover muffins in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

→ Can I make these muffins gluten-free?

Yes! Substitute the all-purpose flour with a gluten-free flour blend, ensuring it contains xanthan gum for the best texture.

→ What can I replace Greek yogurt with?

You can substitute Greek yogurt with sour cream or applesauce for a similar texture and moisture level.