Blueberry Lemon Breakfast Muffins

Name: Blueberry Lemon Breakfast Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12 muffins
Ingredients: 1 ½ cups all-purpose flour; 1 cup fresh blueberries; ½ cup granulated sugar; ½ teaspoon baking powder; ½ teaspoon baking soda; ¼ teaspoon salt; ½ cup plain yogurt; ¼ cup unsalted butter, melted; 1 large egg; 1 teaspoon vanilla extract; Zest of 1 lemon; Juice of 1 lemon

Highlighted under: Classic Inspiration

I absolutely love starting my day with these Blueberry Lemon Breakfast Muffins. The bright, fruity flavors combined with the zesty lemon make each bite a delightful experience. As I perfected this recipe, I found that using fresh blueberries really elevates the whole dish. Additionally, the combination of yogurt and butter keeps the muffins moist while providing a tender crumb. Whether you enjoy them fresh out of the oven or save some for later, these muffins are a delicious way to kick off your morning!

Created by

Nell Abernathy

Last updated on 2026-02-16T05:05:36.142Z

I remember the first time I experimented with blueberry muffins – they turned out dense and dry. After several tries and adjustments, I discovered that adding yogurt helped achieve a fluffy texture. The addition of lemon zest not only compliments the blueberries but brightens up the flavor profile significantly. I usually whip these up on weekends and freeze the extras for a quick breakfast during busy weekdays.

One key tip I learned is to gently fold in the blueberries to prevent them from bursting. This keeps the muffins looking beautiful and ensures each muffin has those lovely juicy bites. I often sprinkle a bit of sugar on top before baking for an added crunch that my family loves!

        Why You'll Love These Muffins
        Bursting with fresh blueberry flavor and a hint of zesty lemon
Perfectly moist and fluffy texture that’s hard to resist
Great for breakfast, snacks, or even dessert

      

Perfecting Texture and Flavor

The balance of yogurt and melted butter in these muffins plays a crucial role in achieving the ideal texture. The yogurt adds moisture and tanginess, which enhances the overall flavor profile, while butter contributes to a rich, tender crumb. If you are looking for a dairy-free alternative, you can substitute the yogurt with a plant-based version, such as almond or coconut yogurt. This substitution will still keep the muffins moist and delicious without losing the essential texture.

When measuring flour, it's easy to add too much, resulting in denser muffins. To avoid this, spoon the flour into your measuring cup and level it off with a knife rather than scooping directly from the bag. This ensures that each muffin remains light and airy. Additionally, be gentle when folding the batter—overmixing can lead to tough muffins, so just fold until you no longer see dry flour for the best results.

Serving and Storage Tips

These Blueberry Lemon Muffins are perfect for various occasions, whether enjoyed fresh from the oven or as a quick breakfast treat throughout the week. Once cooled, they can be stored in an airtight container at room temperature for up to three days. If you want to keep them longer, consider freezing them. Just place the muffins in a freezer-safe bag, and they can last up to three months—simply thaw overnight in the fridge or pop them in the microwave for a quick warm-up in the morning.

For an extra burst of flavor, try drizzling a simple lemon glaze on top once the muffins are baked and cooled. Just mix powdered sugar with a little lemon juice until you reach a drizzle consistency, and then pour it over the muffins. Not only does this add sweetness, but it also enhances the lemony brightness that pairs beautifully with the blueberries.

Ingredients

Gather these simple ingredients for a delightful baking experience:

Muffin Ingredients

1 ½ cups all-purpose flour
1 cup fresh blueberries
½ cup granulated sugar
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup plain yogurt
¼ cup unsalted butter, melted
1 large egg
1 teaspoon vanilla extract
Zest of 1 lemon
Juice of 1 lemon

These ingredients will yield about 12 delicious muffins.

Instructions

Follow these steps to create your muffins:

Preheat the Oven

Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or spray with non-stick cooking spray.

Mix Dry Ingredients

In a large bowl, whisk together the flour, baking powder, baking soda, and salt.

Combine Wet Ingredients

In another bowl, combine the yogurt, melted butter, egg, vanilla extract, lemon juice, and lemon zest. Mix until well combined.

Combine Mixtures

Pour the wet ingredients into the dry ingredients and gently fold until just combined. Be careful not to overmix.

Fold in Blueberries

Gently fold in the blueberries, taking care not to burst them.

Fill Muffin Tin

Scoop the batter into the prepared muffin tin, filling each cup about ¾ full.

Bake

Bake the muffins in the preheated oven for 20 minutes or until a toothpick inserted in the center comes out clean.

Cool and Serve

Let the muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Enjoy your freshly baked muffins with a cup of coffee or tea!

Pro Tips

For the best flavor, use fresh rather than frozen blueberries. You can also substitute Greek yogurt for a tangier taste.

Troubleshooting Common Issues

If your muffins come out too dense, it often means the batter was overmixed. Remember to gently fold in the ingredients until just combined to prevent this. Also, check that your leavening agents, baking powder and baking soda, are fresh. Old leaveners won’t provide the lift needed for fluffy muffins, so always check expiration dates before baking.

On the flip side, if your muffins are too crumbly, this might indicate that too much flour was used or the wet ingredients were insufficient. For future batches, measuring accurately and ensuring a good balance between wet and dry ingredients will help achieve that perfect texture.

Flavor Variations

While the combination of blueberry and lemon is delightful, feel free to experiment with other flavor combinations. Adding a teaspoon of ground cinnamon or nutmeg can introduce a warm spice note that complements the fruit. Alternatively, consider mixing in some chopped nuts, like walnuts or pecans, for added texture and nutty flavor.

For a lower-sugar option, you can substitute half of the granulated sugar with a sugar alternative like stevia or erythritol. This will maintain the sweetness while cutting down on calories. Additionally, incorporating a diced apple or pear instead of all the blueberries can give you a lovely variation in flavor and texture.

Questions About Recipes

→ Can I use frozen blueberries instead of fresh?

Yes, but frozen blueberries may make the batter more watery. It's best to add them frozen to the batter.

→ Can I make these muffins ahead of time?

Absolutely! You can prepare and freeze them for up to 3 months. Just reheat when you’re ready to enjoy.

→ What can I use instead of yogurt?

You can substitute yogurt with sour cream or applesauce, though the flavor and texture may slightly differ.

→ How do I store leftover muffins?

Store the muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.