Lemon Blueberry Greek Yogurt Muffins

Lemon Blueberry Greek Yogurt Muffins are everything a good muffin should be — soft, fluffy, moist, and bursting with real fruit. Made with creamy Greek yogurt and fresh lemon zest, these muffins strike the perfect balance between light sweetness and bright citrus flavor. Because Greek yogurt replaces milk and excess fat, each bite stays tender while still feeling nourishing.

Meanwhile, juicy blueberries melt into the batter as they bake, creating pockets of natural sweetness throughout. Historically, lemon and blueberry became a classic pairing thanks to their balance — citrus lifts sweetness while berries add depth. That combination still works beautifully today.

These muffins are ideal for breakfast, brunch, or an afternoon treat with tea. Even better, they store well and taste just as good the next day. Whether you bake them for family, guests, or meal prep, they deliver bakery-style results without complicated steps. Once you try them, they’ll quickly earn a permanent place in your muffin rotation.

Recipe Yield: 12 muffins

INGREDIENTS

1 cup plain Greek yogurt (full-fat or 2%)
1¾ cups all-purpose flour
2 tsp baking powder
½ tsp baking soda
2 large eggs, room temperature
½ cup honey or maple syrup
⅓ cup olive oil or melted butter
2 Tbsp fresh lemon juice
1 Tbsp lemon zest
1 tsp vanilla extract
¼ tsp salt
1¼ cups fresh blueberries

INSTRUCTIONS

1. Preheat and prepare:
Preheat oven to 375°F (190°C). Line a muffin pan with white paper liners.

2. Whisk wet ingredients:
In a large bowl, whisk Greek yogurt, eggs, honey, oil, lemon juice, zest, and vanilla until smooth and creamy.

3. Combine dry ingredients:
In a separate bowl, whisk flour, baking powder, baking soda, and salt.

4. Build the batter:
Gradually fold dry ingredients into wet ingredients. Meanwhile, mix gently just until no dry streaks remain. Do not overmix.

5. Add blueberries:
Toss blueberries with 1 tsp flour, then gently fold into batter.

6. Fill and bake:
Divide batter evenly, filling cups almost to the top. Bake 18–22 minutes, until tops are lightly domed and a toothpick comes out clean.

7. Cool and serve:
Cool 10 minutes in pan, then transfer to a rack. Serve warm or fully cooled.

Helpful Tips to Perfect This Recipe

• Moist crumb secret: Greek yogurt replaces milk and sour cream, keeping muffins tender for days without heaviness.
• Fluffy rise: Baking at 375°F helps muffins rise quickly, creating bakery-style domes instead of flat tops.
• Blueberry balance: Coating berries lightly in flour prevents sinking and keeps the crumb evenly juicy.