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!Print
- 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**
- 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.
Keywords: Greek yogurt muffins, healthy muffins, lemon blueberry greek yogurt muffins, recipe
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