Lemon Blueberry Muffins Recipe

lemon blueberry muffins, easy breakfast muffins

5 from 3 votes

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

Cook Time25

Total Time35

Course: Breakfast

Cuisine: American

Servings: muffins

Calories: 417kcal

Author: The Carefree Kitchen

Ingredients

3 cups all-purpose flour (plus 1 tablespoon for the berries)
1 tablespoon baking powder
1/2 teaspoon baking soda
1 cup sugar
1/2 teaspoon salt
1½ cups plain Greek yogurt
2 large eggs
2 tablespoons lemon juice
2 teaspoons lemon zest
1/2 cup butter melted
1½ cups blueberries fresh or frozen
3 tablespoons Sugar in the Raw for topping

Struesel Topping for Muffins

1 cup all-purpose flour
1/2 cup sugar
6 tablespoons butter melted

US Customary - Metric

Instructions

Preheat oven to 350 degrees F.
Grease or line 24 muffin tins with paper liners.
In a large bowl, whisk together the flour, baking powder, baking soda, sugar, and salt. 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 3/4 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 in your preheated oven 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

Storing instructions: store in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 1 week, or in the freezer for up to 3 months.

Nutrition