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lemon blueberry muffins, easy breakfast muffins
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5 from 3 votes

Lemon Blueberry Muffins Recipe

These Lemon Blueberry Muffins are soft, fluffy, buttery and topped with a yummy streusel crumb. This quick and easy recipe uses Greek yogurt, fresh lemons and plenty of blueberries to make the best homemade muffins that always turn out perfect.
Prep Time10 minutes
Cook Time25 minutes
Cooling time5 minutes
Total Time40 minutes
Course: Breakfast
Cuisine: American
Servings: 24 muffins
Calories: 417kcal
Author: The Carefree Kitchen

Ingredients

  • 3 Cups Flour
  • 1 Tablespoon Baking Powder
  • ½ teaspoon Baking Soda
  • 1 Cup Sugar
  • ½ teaspoon Salt
  • 1 ½ Cup Plain Greek Yogurt vanilla works too
  • 2 large Eggs
  • 2 Tablespoons Lemon Juice
  • 2 teaspoons Lemon Zest
  • ½ Cup Butter melted
  • 1 ½ Cup Blueberries you can use fresh or frozen mixed berries
  • 3 Tablespoons Sugar in the Raw for topping (optional)

Struesel Topping for Muffins

  • 1 cup Flour
  • ½ cup Sugar
  • 6 Tablespoons Butter melted

Instructions

  • Preheat oven to 350 degrees. 
  • Grease or line 24 muffin tins with paper liners.
  • In a large bowl, combine the flour, baking powder, baking soda, sugar and salt. Whisk together until well mixed.
  • In another bowl, combine the greek yogurt and eggs. Whisk to break up the eggs, then add the lemon juice, lemon zest and melted butter and whisk again.
  • Add the flour mixture into the yogurt mixture and fold with a rubber spatula until almost completely mixed.
  • In a small bowl, combine the blueberries with one tablespoon of flour, toss until coated and carefully fold in the blueberries to the rest of the batter.
  • Scoop the lemon blueberry batter into the prepared muffin tins, about ¾ full, then sprinkle the tops with Sugar in the Raw (about 1 teaspoon per muffin).
  • To make the streusel topping, combine the flour, sugar and melted butter. Mix until combined, then add about 2 Tablespoons of streusel to the top of each muffin.
  • Bake at 350 for 22-25 minutes, or until lightly golden brown and a toothpick inserted into the center comes out clean.  Cool on a wire rack for at least 5 minutes before serving. Enjoy!

Video

Notes

*Adapted from America's Test Kitchen's Big Beautiful Muffin Recipe

Nutrition

Calories: 417kcal | Carbohydrates: 64g | Protein: 8g | Fat: 15g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 283mg | Potassium: 216mg | Fiber: 2g | Sugar: 31g | Vitamin A: 468IU | Vitamin C: 3mg | Calcium: 88mg | Iron: 2mg