Super Moist Lemon Blueberry Muffins with Greek Yogurt

These Super Moist Lemon Blueberry Muffins with Greek Yogurt are absolutely bursting with summer fresh blueberries and a bright splash of lemon juice. I love these flavorful muffins because they remind me of the cake mix blueberry muffins I used to make for my kids when they were little: cake mix muffins with canned blueberries that stained everything and a little packet of streusel topping.

Fast forward twenty years of cooking experience and experimentation and I have develop these super moist muffins with not a box of cake mix or canned blueberry in sight. This version comes together quickly with no baking experienced required. And the best part? Making your own muffins means no questionable ingredients with unpronounceable names.

Bake a batch yourself next time you are looking for a quick breakfast, tea time, or snack treat. 

Why You Should Give This Recipe a Try

Like everything else on my website, this is an easy muffin recipe. No weird ingredients, no special techniques, just delicious blueberry muffins!

This is a great way to use up all the fresh berries available this time of year! I actually added 1/2 cup more than I suggest in the recipe because fresh blueberries are so delicious and so plentiful in summer. It was a bit much, but I don’t regret my decision.

Fresh lemon juice and zest add a bright – and natural – lemon flavor.

Moist! Greek yogurt make these muffins super moist without all that vegetable oil – and vegetable oil taste – that so many recipes call for.

These are a great little breakfast cake or a simple, sweet snack full of fruit.

Recipe Ingredients

1 3/4 cups all purpose flour

1/4 cup all purpose flour (for tossing blueberries)

1 tsp baking powder

1 tsp baking soda

1 tbsp corn starch

1/2 cup butter (softened)

3/4 cup granulated sugar

1/4 cup packed brown sugar

2 large eggs (room temperature)

1 tsp vanilla

zest of 1 lemon

juice of 1 lemon

1/2 cup Greek yogurt (room temperature)

3 tbsp milk

1 1/2 cups fresh blueberries (rinsed and patted dry)

Sparkling sugar

Ingredient Notes

Make sure you prepare your ingredients ahead of time. You will need softened butter and room temperature eggs and Greek yogurt. See Tips & Tricks for warming up eggs quickly.

Using fresh fruit is definitely best, so be sure to use real lemon juice and fresh blueberries. Baking out of season? Check out the tips below for using frozen blueberries. 

Cornstarch is a great ingredient I add to a lot of different baked goods. It makes for a really tender muffin! 

Step-by-Step Instructions

1. Preheat the oven to 375 degrees f.

2. Line 2, 12-count muffin tins with paper liners or spray with nonstick spray. This recipe makes about 19 muffins.

3.  In a large mixing bowl, sift together 1 3/4 cup flour, the baking powder, baking soda, and cornstarch. Set aside.

4. Fit a stand mixer with the paddle attachment. In the bowl of the stand mixer, add together the softened butter, granulated sugar, and brown sugar. Beat until light and fluffy, about 2 minutes on low speed. Don’t have a stand mixer? You can use an electric mixer or stir everything together by hand using a wooden spoon or rubber spatula. 

5. Add the eggs, lemon juice, lemon zest, and vanilla to the butter and sugar mixture and beat until combined.

6. Add the Greek yogurt and milk and beat until combined. Scrape the bottom and sides of the bowl to be sure everything is incorporated.

7. Add the dry ingredients mixing until just combined. Be sure that everything is incorporated, but do not over mix or this will result in tough muffins.

8. In a small bowl, toss the cleaned blueberries with 1/4 cup flour.

9. Gently shake off the blueberries (do not add the additional 1/4 cup of flour to the muffin batter) and add them to the prepared batter. 

10. Fold the blueberries into the batter using a rubber spatula.

11. Using a small ice cream scoop or cookie scoop, fill the muffin cups 2/3 of the way full.

12. Sprinkle sparkling sugar over the top of the muffins. See the FAQs if you would prefer to use a crumb topping instead.

13. Bake until muffins are golden brown and a toothpick or wooden skewer inserted into the muffin comes out clean, about 23-25 minutes.

14. Let the muffins cool in the pan for ten minutes, then allow them to cool completely on a wire rack. 

Check out the complete printable recipe card below!

Storage

Store the baked and cooled muffins in an airtight container in the fridge for 3 days. I highly recommend warmly them quickly in the microwave before serving.

These muffins can also be frozen. Place them in a freezer bag (I usually use two of them) and freeze for up to two months. You can thaw them at room temperature and heat them in the microwave before serving.

Tips & Tricks

While these super moist lemon blueberry muffins with Greek yogurt are the perfect way to use up fresh blueberries, you may not always have those on hand. Frozen blueberries will also work well, but can sometimes turn the batter purple. How to avoid this? Rinse the frozen berries quickly under cold water until the dark purple draining from them washes out a bit. You can then gently pat the berries dry between layers of paper towels. Remember that you want to add the berries while they still frozen, so don’t work them too much. 

Did you forget to bring the eggs to room temperature – again? Fill a bowl with very warm/hot tap water and submerge the eggs. Let them sit for five minutes before using.

FAQs

Can I use sour cream in place of the Greek yogurt?

​You can definitely use sour cream in place of Greek yogurt. You can also use plain yogurt but you will leave out the milk.

​What other toppings can I put on these?

A streusel topping is great on these if you prefer that to sparkling sugar. Use a fork to lightly toss together 1/3 cup all purpose flour, 2 tbsp packed brown sugar, and 2 tbsp melted butter. Be careful not to over mix or you will not have the desired crumb topping texture. Sprinkle your streusel before baking instead of the sparkling sugar.

Do you love lemon flavor?I do! Try my Lemon Olive Oil Ricotta Cake and Easy Lemon Meringue Pie Bars with Shortbread Crust.