Moist Lemon Blueberry Muffins

Moist lemon blueberry muffins made with Greek yogurt for a soft, fluffy texture. This easy homemade recipe is packed with fresh lemon flavor and juicy blueberries and is ready in 30 minutes.

I really enjoyed these lemon blueberry muffins! They’re a lighter alternative to bakery muffins, made with less sugar, fresh lemon juice, fresh blueberries, and Greek yogurt for added protein and moisture.

I’ve found that the fresh lemon and blueberries give these muffins a bright, fresh flavor that doesn’t need extra sugar.

Jump to:

• Why You’ll Love This Recipe
• You'll Need
• How To Make Moist Lemon Blueberry Muffins
• Recipe Tips
• Recipe Variations
• Recipe FAQs
• More Muffin Recipes
• Moist Lemon Blueberry Muffins
• Comments

Why You’ll Love This Recipe

• Made with simple ingredients
• Unlike most muffin recipes, these easy muffins use less sugar
• Soft, moist, and fluffy texture
• Perfect for breakfast or a snack
• Kid-friendly and freezer-friendly

You'll Need

Note: This is an overview of the ingredients. See the recipe card for full information on ingredients and quantities.

• Granulated sugar: This recipe uses only ½ cup of sugar, yet the muffins still turn out perfectly sweet.
• Eggs: When it comes to baking, I always prefer to use large eggs at room temperate.
• Cooking oil: This recipe is also uses only ½ cup of sunflower oil.
• Greek yogurt: It keeps the muffins moist.
• All purpose flour
• Vanilla extract: To flavor.
• Baking powder: Important to raise the muffins and make them more fluffy.
• Fresh blueberries: I love using fresh blueberries.
• Lemon juice and lemon zest: Both give a tangy, lemony flavor to the blueberry muffins.
• Icing sugar: To make the lemon glaze.

How To Make Moist Lemon Blueberry Muffins

1. Preheat the oven to 180°C (350°F) and line a 12-cup muffin pan with muffin liners.
2. In a mixing bowl, whisk the eggs and vanilla extract with an electric whisk until light and fluffy.
3. Add the sugar and continue whisking until well incorporated.
4. Add the oil and Greek yogurt, and whisk again until smooth. Stir in the lemon zest.
5. In a separate bowl, combine the flour, baking powder, and salt.
6. Gradually add the dry ingredients to the wet mixture and mix until just combined.
7. Gently stir in the lemon juice and fresh blueberries.
8. Divide the batter evenly into the muffin cups and be careful not to overfill them.
9. Bake for 25–27 minutes, or until a toothpick inserted into the center comes out clean.
10. Allow the muffins to cool completely before serving.
11. To make the lemon glaze, mix the icing sugar with lemon juice in a small bowl until smooth and pourable, then drizzle it over the cooled muffins.

Recipe Tips

• Avoid overmixing or overbaking, as this can make the muffins dry instead of moist.
• Fill the muffin cups about ¾ full to allow room for rising.
• Let the muffins cool completely before adding the lemon glaze for the best texture.
• Use room temperature ingredients (eggs and yogurt) for a smoother batter.
• Store these muffins at room temperature for up to 2 days, in the fridge for 4-5 days or freeze them in an airtight container for 1-2 months.

Recipe Variations

• Replace lemon with orange and make orange blueberry muffins; these are so delicious as well.
• Add some nuts to the batter.
• Use different berries, such as raspberries or strawberries.
• You can replace the oil with coconut oil.
• Bake the batter in 20 cm cake tin instead of a muffin pan.

Recipe FAQs

More Muffin Recipes

• Lemon Drizzle Muffins
• Pumpkin Pie Muffins With Crumb Topping
• Easy Chocolate Courgette Muffins
• Super Easy Banana Nutella Muffins
• Mango Muffins Recipe
• Lemon Coconut Muffins

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