Blueberry Lemon Muffins with Greek Yogurt
Soft, moist blueberry lemon muffins made with Greek yogurt for extra protein. These easy, one-bowl muffins are fresh, bright, and perfect for breakfast or a cozy snack.
Ingredients
- 1 ¾ cups all-purpose flour
- ½ cup brown sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup plain Greek yogurt
- 2 large eggs
- ¼ cup melted butter
- ⅓ cup milk
- ¼ cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1 cup blueberries fresh or frozen
Optional Topping:
- 1 tablespoon coarse sugar
Optional Lemon Glaze:
- 1 cup powdered sugar
- 1-2 tablespoons lemon juice
- ½ teaspoon lemon zest
- milk if needed to thin
Instructions
- Preheat oven to 375°F and line a 12-cup muffin pan with liners.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk together Greek yogurt, eggs, melted butter or oil, milk, lemon juice, lemon zest, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix.
- Fold in the blueberries.
- Divide the batter evenly into muffin cups, filling about ¾ full.
- Press a few extra blueberries on top and sprinkle with coarse sugar if desired.
- Bake for 18–22 minutes, or until lightly golden and a toothpick inserted comes out clean.
- Cool for 5 minutes, then transfer to a wire rack.
- Drizzle with lemon glaze once slightly cooled, if desired.
Notes
- Do not overmix to keep muffins soft and fluffy.
- Toss blueberries in a little flour to prevent sinking.
- For best flavor, do not skip the lemon zest.
- Store at room temperature for 2 days or refrigerate up to 5 days.