These soft and tender lemon blueberry Greek yogurt muffins are a perfect summertime treat! Made with Greek yogurt and loaded with blueberries, they’re a healthy way to satisfy your muffin cravings and make a perfect breakfast or snack!
I have to admit to being a little biased when it comes to baked goods.
I mean, I have a pretty big sweet tooth so I’m not too picky when it comes to satisfying it (I even ate the black liquorice jelly beans when I ran out of the other flavours), but I tend to give a bit of a side eye to anything that doesn’t involve chocolate. Apart from ice cream, anyways… chocolate is pretty much at the bottom of the list when it comes to that one.
Everything else, though? It’s all the chocolate, all the time.
Well, maybe not all the time… I usually lean more towards gummy candies (helloooooo jelly beans!) than I do straight up chocolate bars, but you get what I’m saying. If it involves some kind of dough, it better come with chocolate.
So why, after all that talk of chocolate love, am I giving you a recipe that’s very much lacking in chocolate? Well… that’s an excellent question.
Because I’m trying to expand my horizons?
Because I [sort of] realize that not everyone is as crazy for cocoa as I am.
Because I had a tonne of blueberries that needed to be used up and figured that I should step away from the chocolate chips for a while?
Let’s go with that last one.
Blueberries are, hands down, my favourite berry, and I think I fell in love with them even more when I discovered how amazing they taste when paired with lemon.
I mean, have you ever tried drizzling a little bit of lemon juice over fresh blueberries and then sprinkling it with some coconut sugar? To.die.for. But I couldn’t exactly share that kind of a recipe with you guys since it’s… well… it’s berries, lemon juice, and sugar. So I threw in some flour, eggs, and Greek yogurt, and made muffins instead…
If you’ve never tried baking with Greek yogurt, then you’ve seriously got to give it a shot because it helps make the most ridiculously soft and tender baked goods. And if you’ve never tried the lemon blueberry combo, then you’ve seriously got to give that a shot as well because it will blow.your.mind. I’ve always kind of turned my nose up at lemony desserts, thinking they’d be sour and taste strange, but I’m [literally] eating my words because the lemon adds the just the right amount of zing and pairs perfectly with the blueberries.
Other than that, my only advice is to not skimp on the blueberries. Not only do they add a little bit of moisture to the finished muffins, but they just happen to be in season right now, so it’s a good idea to take advantage of that. Just give the muffins a little bit of time to cool down before biting into them, because yeah… those hot blueberries are like little molten lava pits. Hope you enjoy!
I’d love to know if you make this recipe! Leave a comment and rating down below to let me know what you think, and subscribe to our mailing list to receive new recipes in your inbox!
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Lemon Blueberry Greek Yogurt Muffins
- Total Time: 35 mins
- Yield: 12 muffins 1x
Ingredients
- 1 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1 tsp. baking powder
- 1/2 tsp. salt
- 1/2 cup plain Greek yogurt
- 1/2 cup coconut palm sugar
- 1/4 cup unsweetened applesauce
- 2 Tbsp. honey or maple syrup
- 1 tsp. vanilla extract
- 2 large eggs
- juice and zest of 1 medium lemon
- 1 cup fresh or frozen blueberries**
Instructions
- Preheat oven to 350F and prepare a muffin pan by spraying cavities with cooking spray or greasing them with oil. Set aside.
- In a medium-sized mixing bowl, combine flour, baking powder, and salt. Set aside.
- In a separate large mixing bowl, combine Greek yogurt and sugar, mixing until the sugar dissolves and the mixture becomes smooth. Add applesauce, honey, vanilla extract, lemon juice, and lemon zest, mixing until well incorporated. Add eggs, one at a time, beating well after each addition.
- Gradually add flour mixture to yogurt mixture, mixing gently until just combined. Fold in blueberries.
- Divide batter evenly among the 12 muffin cups, filling about 3/4 of the way full. Batter will be on the thicker side, so use a spoon to scoop it in. Sprinkle with additional blueberries, if desired.
- Bake muffins for 20-22 minutes, or until top is firm to the touch and toothpick inserted into the centre comes out clean. Allow muffins to cool in pan for ~10 minutes before transferring to a wire rack to cool completely.
- Prep Time: 15 mins
- Cook Time: 20 mins
Looking for more Greek yogurt muffin recipes? Try one of these!
Banana Oat Greek Yogurt Muffins
Apple Oat Greek Yogurt Muffins
Double Chocolate Greek Yogurt Muffins
Chocolate Cherry Greek Yogurt Muffins
Zucchini Oat Greek Yogurt Muffins
I too found these muffins to be really dense and gluey as someone else described them. They taste good but I am not a fan of the texture. Probably won’t make again.
Good taste, however the texture was a bit gluey, and the centres fell after removing from the oven. I found that they stuck to the muffin papers, so I made a second set without papers. I did check with a toothpick to make sure that it came out clean.
Just made these for a healthy on the go breakfast for the family. Of course, had to sample. So delicious!
Hello! I realize this comment is a bit late, but I was wondering how much I’d have to change the flour ratio if I used only all purpose flour instead of a mix. Or can I also use cake flour as well?
It would just be a 1:1 ratio for all-purpose flour, so just use 1 1/2 cups of AP and you should be fine!
Just made these muffins and they are delicious!!! I’ve made muffins before with greek yogurt and love how moist they are. This recipe was much quicker than others I’ve used. LOVE it!!! Bookmarked the recipe. Will definitely make these muffins again.
Do you have a recipe for oatmeal chocolate chip cookies??
mine turned out really thick and not so tasty at all: i’m disappointed. I won’t make these again. not at all what I was hoping for 🙁
What would you recommend for subbing the applesauce? These look scrumptious and on the list for tomorrow’s baking. I have tried your blueberry oat greek yogurt muffins and loved them (shared with my principal and then he went and searched for your recipe and made himself a batch). Wanting to add lemon though. As for the jellybeans…I was an addict for many years and never NOT had them in my car, classroom (I am a school teacher), pantry, etc. When we switched to real foods, I had to give up my beloved Jelly Bellys!
Hey Amanda. What can I use instead of all-purpose flour? And can I use coconut yugort?
Thank you
What about using strawberries. I have a whole carton
That should work fine, Jane!
Hi Amanda! I was super excited to find this recipe because I was looking for a recipe that used lemons, blueberries, and Greek yogurt! I don’t know how your muffins turned out texture-wise, but mine came out chewy and dense 🙁 At first, I thought it was due to my expired baking powder, but even my second batch with non-expired baking powder came out super chewy and dense (but still tasted good!). I hand-mixed everything and was careful not to over-mix so I can’t figure out why they keep coming out like this. Do you have any advice?? Thanks!
mine came out the same way…. high altitude? (I’m at 7,000′)
i was dissappointed in that too.
Thank you for getting back to me! I decided I really wanted to try these muffins so I experimented. Instead of white flour I used all purpose gluten free flour, and for the whole wheat flour I chose coconut flour. I am not sure how the other muffins taste but these worked and were delicious. Thank you for the recipe!
this is the one with herbs 🙂
http://www.masalagirltravels.com/2014/10/11/berry-zucchini-oat-bite-muffins-with-lemon-rosemary-healthified/
a bit of a lurker 🙂
but blueberries baked into ANYTHING is me all the time! when you said you were skeptical of the blueberry lemon… oh my. how. it’s the besssst. add some herbs and you’ve got a sweet/herby muffin thats just amazing 🙂 glad you’re a semi-convert 😀
a bit of a lurker 🙂
but blueberries baked into ANYTHING is me all the time! when you said you were skeptical of the blueberry lemon… oh my. how. it’s the besssst. add some herbs and you’ve got a sweet/herby muffin thats just amazing 🙂 glad you’re a semi-convert 😀
also, try frozen wild blueberries if you can 🙂
What would be the best way to make these GF? Or a go to flour to use instead of white flour and whole wheat? Because I have some blueberries and would love some muffins!!! Thank you!
Sorry, Nicole! I don’t have a tonne of experience with making muffins with gluten-free flours, but I’ve heard that sorghum and brown rice work really well.
Such a classic muffin flavour combination.. that I know these would have been delicious. I love that you used greek yogurt too – it always makes baked goods so much more moist and tang-y. YUM.
It honestly depends on my mood when it comes to berries, but blueberries might be my favorite, especially since they are the best berries for baking and pancakes 😀 Ahh I can just imagine the blueberry lemon combo in a doughy muffin now…
And thanks for this recipe, as I am one of those pesky devils who doesn’t like chocolate in my baked goods. 😉
Lol! I don’t understand it, but I love you anyways 😛
Sweet mother of pearl LOOK at those blueberries just oozing. These look divine.
Oh my goodness, how delicious these look Amanda! I love putting Greek yogurt in my muffins too, makes them so much more moist and keeps them that way longer too, wouldn’t you say? 🙂
Ha! I sure am glad you are trying to expand your (tastebud) horizons – because – seriously – these muffins! Wow! And I would never have thought they were made with Greek yogurt had I seen them in a bakery case – they look phenomenal Amanda!
Now I do have a question – when you say you don’t like chocolate ice cream…does that involve moose tracks too?
I’m honestly not sure I’ve ever had moose tracks ice cream — doesn’t it have peanut butter? And I don’t mind chocolate -in- ice cream, as long as the base is vanilla 😀
Lemon and blueberry is like the perfect summer flavor combination. But strawberries and (coconut)cream are also good. But so are cherries and everything. Clearly I can’t pick.
What I am trying to say in my rambling way is that this looks delicious 🙂
So good! I love blueberry muffins. I just baked some banana bread with Greek yogurt and every time I use it in baked goods I’m always so happy with how they turn out. I’d say strawberries are my favorite berry, but blueberries are a close second!