Healthy Blueberry Lemon Muffins with Greek Yogurt

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These Healthy Blueberry Lemon Muffins are moist, tender and bursting with lemon flavor. Made with fresh blueberries, no refined sugars and Greek yogurt, these delicious muffins are the perfect healthy snack or quick breakfast. Ready in less than 25 minutes, this easy recipe is calling your name.
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Bueberry muffin with a bite taken out of it sitting on a cooling rack.

These blueberry lemon muffins are made with no refined sugars and greek yogurt, making them nutritious, delicious and well-balanced. With the perfect lemon flavor and bursting with juicy blueberries, these tender muffins have a beautiful golden brown outside and fluffy and moist inside.

Sweetened with a touch of honey, these are a great option to bring to school, work, or as an on-the-go breakfast.

For more yummy muffins try Raspberry White Chocolate Muffins and Chocolate Peanut Butter Muffins. Pair these with a bacon and mushroom quiche for a sweet and savory breakfast.

Why you’ll love this recipe

  • No refined sugars.
  • Sweetened with honey and wholesome ingredients.
  • Bursting with flavors and perfectly moist.

Ingredients and Substitutes:

These are the main ingredients and substitutions for these healthy lemon blueberry muffins. See the recipe card below for the full ingredient list and instructions. 

Lemon, eggs, greek yogurt, oil, flours, vanilla, blueberries and honey for the muffins.
  • Whole Wheat Flour: you can omit and substitute an equal amount of all-purpose flour for the whole wheat. The muffins will be slightly lighter in color but will have a similar texture and taste.
  • Olive Oil: Replace olive oil with any oil, coconut oil or melted butter. Use applesauce or mashed banana in place of the oil (this will affect the texture by making them a bit drier and sweeter).
  • Blueberries: if using frozen blueberries, thaw first and drain away any excess liquid before adding to the recipe. Be sure to coat in the tsp. of dry ingredients first.

Variations

Dietary Modifications

  • For gluten-free use Bob’s Red Mill 1:1 Gluten Free Flour.
  • For dairy-free, substitute Greek yogurt for your favorite non-dairy alternative. I suggest using any thick or Greek-style yogurt. My favorite brand is Culina.
  • For egg-free: replacing eggs can be tricky since eggs both bind and provide lift. For each egg in the recipe, substitute 1/4 cup of mashed banana, 1/4 cup unsweetened applesauce, or 1/4 cup pumpkin puree. You will need to add an additional 1/4 to 1/2 teaspoon of baking powder to compensate.

How to make these healthy blueberry lemon muffins (a step-by-step visual guide):

Step 1: preheat and prep

Preheat your oven to 375 degrees Fahrenheit. Line a muffin tin with a 12 muffin capacity with paper liners. 

Step 2: mix ingredients

Dry ingredients for the muffins in a bowl to whisk together.

Add the flours, baking powder, baking soda, and salt to a medium-sized bowl and whisk to aerate and combine (image 1).

Wet ingredients whisked in a bowl for the muffins.

In a separate large mixing bowl, whisk together the lemon zest and juice, Greek yogurt, eggs, honey, vanilla, and olive oil until smooth (image 2).

Step 3: prep blueberries

Add the blueberries to a separate small bowl, then measure out a teaspoon of the dry ingredients and add it to the bowl. Toss the blueberries so that they are coated in the dry ingredients (image 3), this will help keep them from sinking to the bottom of the muffins.

Fresh blueberries in a bowl coated lightly with flour.

Step 4: mix wet and dry ingredients

Wet and dry ingredients mixed until just combined.

Add the dry ingredients to the wet ingredients and whisk until just combined (image 4).

Flour dusted blueberries folded into the muffin batter.

Fold the flour coated blueberries into the mixture (image 5).

Step 5: divide batter and bake

Batter being scooped into muffin tins.

Divide the muffin batter evenly between the 12 muffin cups (image 6). Tap the muffin pan on the counter a few times to help settle the batter. 

Fully baked blueberry lemon muffins in a muffin pan cooling.

Bake the muffins in the preheated 375 degree Fahrenheit oven for 15 -18 minutes or until the tops are golden and a toothpick inserted into the middle comes out clean (image 7).

Step 6: cool

Cool in the pan for 10 minutes before moving the muffins to a wire rack. 

Two stacked blueberry muffins with muffins cooling behind them.

Expert Tip!

The more you mix, the tougher the muffin. Mix until just combined!

Recipe FAQs

Do I need to coat berries in flour before adding to muffin batter?

Coating your blueberries in a teaspoon of the dry ingredients prevents them from sinking to the bottom during cooking. Do not skip this step.

How do I store leftover muffins?

Store your homemade muffins in an airtight container at room temperature for up to 3 days, or freeze them wrapped individually in plastic wrap for up to 3 months.

Can I use frozen blueberries in muffins?

Yes! Just be sure thaw first and drain away any excess liquid before adding to the recipe. Be sure to coat in the tsp. of dry ingredients first.

Bueberry muffin with a bite taken out of it sitting on a cooling rack.

Healthy Blueberry Lemon Muffins

Danielle Lima
These Healthy Blueberry Lemon Muffins are moist, tender and bursting with lemon flavor. Made with fresh blueberries, no refined sugars and Greek yogurt, these delicious muffins are the perfect healthy snack or quick breakfast. Ready in less than 25 minutes, this easy recipe is calling your name.
No ratings yet
Prep Time 10 minutes
Cook Time 18 minutes
Course Breakfast, Dessert, Snack
Cuisine bowl
Servings 12 muffins
Calories 189 kcal

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Ingredients
  

  • 1 1/2 cups all-purpose flour 180g
  • 1/2 cup whole-wheat flour 60g
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 2 Tbsp. lemon zest
  • 3 Tbsp. fresh lemon juice 44g
  • 2/3 cup non-fat plain Greek yogurt 150g
  • 2 large eggs
  • 1/2 cup honey 160g
  • 1 1/2 tsp. vanilla extract
  • 1/4 cup olive oil 60g
  • 1 1/2 cups fresh blueberries 190g

Instructions
 

  • Preheat your oven to 375 degrees Fahrenheit. Line a muffin tin with a 12 muffin capacity with paper liners. 
  • Add the flours, baking powder, baking soda, and salt to a medium-sized bowl and whisk to aerate and combine. In a separate large bowl, whisk together the lemon zest and juice, Greek yogurt, eggs, honey, vanilla, and olive oil until smooth. 
  • Add the blueberries to a separate small bowl, then measure out a teaspoon of the dry ingredients and add it to the bowl. Toss the blueberries so that they are coated in the dry ingredients (this will help keep them from sinking to the bottom of the muffins).
  • Add the dry ingredients to the wet ingredients and whisk until just combined. Fold in the blueberries. Divide the batter evenly between the 12 muffin cups. Tap the muffin pan on the counter a few times to help settle the batter. 
  • Bake the muffins in the preheated 375 degree Fahrenheit oven for 15 -18 minutes or until the tops are golden and a tooth pick inserted into the middle comes out clean.
  • Cool in the pan for 10 minutes before moving the muffins to a cooling rack.

Notes

  • Nutritional information is an estimate and will vary with substitutions.
  • The most accurate way to measure flour without a scale is to use the spoon and level method. 
  • You’ll need 2-3 lemons to yield enough zest and juice for the recipe. 
  • Store leftover muffins in an airtight container at room temperature or in the fridge. Make sure to enjoy them within 4-5 days. 
  • To achieve muffins of equal size, you can either use an ice cream scoop or a ⅓ cup measure to dispense the batter into the lined muffin tin.

Nutrition

Serving: 1muffinCalories: 189kcalCarbohydrates: 29gProtein: 5gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 31mgSodium: 149mgPotassium: 113mgFiber: 1gSugar: 13g
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