Blueberry Lemon Muffins

whole wheat blueberry muffins

Today, I present to you the perfect muffin recipe. That’s what Deb of Smitten Kitchen called it, and after trying her recipe last weekend, I can confirm that the recipe is, indeed, perfect.

The muffins turned out so light, fluffy and flavorful that no one could tell they were healthy muffins masquerading as crazy-delicious muffins. I used whole wheat pastry flour to ensure that the muffins would end up as light and fluffy as they would using white flour. Greek yogurt and lemon zest lent a decadent texture and flavor, respectively.

For the fruit, I used blueberries and blackberries, whereas Deb used blueberries only. Neither of those berries are in season, but you could certainly substitute other seasonal fruit or frozen fruit. You can’t go wrong with this versatile recipe!

Please scroll down for the full recipe!

blueberry muffin ingredients

blueberry muffins ready to bake

baked blueberry muffin

blueberry muffin with butter

4.6 from 5 reviews

Blueberry Lemon Muffins
Author: 
 
Ingredients
  • 5 tablespoons unsalted butter, softened
  • ½ cup sugar (I used organic turbinado sugar)
  • 1 large egg
  • ¾ cup plain Greek yogurt (I used 0% fat plain Chobani yogurt)
  • ½ teaspoon grated lemon zest
  • 1½ cups whole wheat pastry flour
  • 1½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ¾ cup blueberries, fresh or frozen (if frozen, don’t bother defrosting). I suspect any muffin-friendly fruit would be great!
Instructions
  1. Preheat oven to 375°F.
  2. Line a muffin tin with paper liners or spray with nonstick cooking spray.
  3. If you have an electric mixer, use it to beat the butter and sugar until light and fluffy (that’s how Deb did it). I mixed the ingredients by hand, with a whisk, since I don’t have an electric mixer.
  4. Add egg and beat well, then yogurt and zest.
  5. If you have a sifter, sift together flour, baking powder, baking soda and salt and sift half of dry ingredients over batter. I don’t have a sifter, so I mixed the dry ingredients together in a separate bowl and added it to the bowl of liquid ingredients.
  6. Mix until combined.
  7. Sift (or add) remaining dry ingredients into batter and mix just until the flour disappears.
  8. Gently fold in your blueberries (or whatever fruit you’re using).
  9. Bake for 25 to 30 minutes, until the tops are golden.
  10. Enjoy!
Notes
  • Adapted from Smitten Kitchen, which was adapted from Cooks Illustrated.
  • Makes 9 to 10 standard muffins.

I can’t wait to try making these muffins with chopped apples and cinnamon, cranberries and whatever else I can find. What will you try?

Comments

  1. says

    mmm those look so good! I would love one right now! I’ve made her blueberry crumb bars but used raspberries instead and they delish. I like your idea of adding blackberries.

    • says

      Blackberries are my favorite, so I couldn’t resist adding some! Your blueberry crumb bars sound amazing. I hope you’ll post the recipe sometime!

  2. says

    So after you commented on my soda bread I popped over to your site and have been on here for at least a half hour marking down ideas! I think we may be culinary soulmates. It’s a toss up of what I want to make first- your coconut pancakes or the sweet potato chili!

  3. tracy says

    You might consider submitting something to the editorial section of Bon Appetit magazine. Your blog deserves some national attention. Your pictures are always so great. Most classic.

  4. Emily says

    Ok, these just got out of the oven and are awesome!!! I made them with blackberries and are still warm in my mouth.

    Found ya on tastespotting :) Can’t wait to see what else you come up with.

    • says

      I’m so glad you enjoyed the muffins, Maria! Thanks for letting me know. I hope to try making them with orange zest and cranberries before the end of winter!

  5. Maria says

    Oh I forgot to say that I made mine with blackberries and raspberries. I used coconut palm sugar instead of turbanado.

    • says

      Hi Megan, I’m sorry I didn’t respond to your question sooner. I got caught up in holiday festivities. I am not familiar with truvia and do not know if anyone has tried substituting it for sugar in this recipe, but if you give it a try please let us know how the muffins turn out!

  6. Megan says

    I did try it, and although fluffy wouldn’t be my first adjective they’ve replaced my previous go-to recipie. Thanks for sharing!

  7. Cammy says

    Just made these today and totally worth it! I had some extra blueberries and greek yogurt to use up and this recipe worked great. I had never used whole wheat pastry flour before but I’m so glad I did! It was cheaper than I expected and the muffins had the greatest consistency.

  8. Sophie says

    These look so delicious! I was just wondering if you (or anyone) had any suggestions for a yoghurt replacement? I’m newly dairy free and still trying to figure this stuff out…

    • says

      Hi Sophie, I’m sorry I didn’t get back to you sooner. I asked around and responses include apple sauce, mashed banana or soy or coconut yogurt. I would take the taste of these things into consideration—soy yogurt seems to be the only one with a neutral taste. I wonder if coconut milk would work?

      • Sophie says

        Hi Kate, Please don’t apologise at all – I really appreciate all your help. Thanks so much for these suggestions, they sound super! I have a feeling that today will be spent procrast-a-baking… Thanks again, Soph

        • says

          Procrast-a-baking, I love it! I’m going to try to work that term into a future post. By the way, someone specifically recommended Whole Soy brand of soy yogurt. Please let me know if you try it!

  9. says

    Made these 3 times in the past few weeks (but I swapped the lemon for vanilla and blueberries for blackcurrants) and I love them!! Thanks so much for the recipe :)

    • says

      I’m not sure if they have, Steph. If you’re trying to avoid granulated sugar, I do have recipes for honey-sweetened banana bread, pumpkin bread and banana coconut muffins on the site.

  10. says

    I made these today, and I admit to being *very* skeptical. The batter was so thick it was almost impossible to “fold” in the blueberries. But they are very tasty, nice and moist, and rose nicely! I used white whole wheat flour — it’s all I had in the pantry — and it worked fine. This recipe is a keeper, thanks!

    • says

      Thanks for commenting, Kim! I’ve heard similar fears from others about the batter, but the muffins do turn out nicely. So glad you enjoyed them.

  11. Morgan says

    I had been meaning to make these for a while and finally had all of the ingredients on hand. Best muffins I’ve ever made, hands down. I had two for lunch…

  12. Jasmine Belcourt says

    Just made these and they turned out great ! I also added 4 drops of food grade lemon essential oil and used a low fat lemon Greek yogurt for a little extra lemon flavour :)
    Thank you for the recipe these will be my breakfast this week !

  13. Shannon says

    Hi there and thank you so much for this fantastic recipe! I’ve made 3 batches in the past two days – everyone I know can’t get enough! :) I doubled the blueberries (we are blueberry loving fools around here, and we just got back from picking organic bloobs fresh from the farm) and added a little lemon juice to pump up the lemon flavor (we are lemon loving fools too!). As a funny aside, I don’t have a muffin tin at the moment and the only muffin cups I had were the unbleached paper ones from whole foods, so I used those and used a regular baking sheet and they turned into “muffin tops” instead of actual muffins, but they taste divine and we loved the “accidental muffin tops.” I also used sucanat instead of turbinado, but it’s pretty much tomato/to-mah-to with that stuff. Thanks again and I’ll definitely be trying more of your recipes soon! PS – Can’t wait until strawberry season rolls around next year – I’m going to use this same recipe with strawberries instead. Definitely my new go-to muffin recipe!

    • Shannon says

      A couple of last thoughts (can you tell how excited I am about these, ha!).

      I used this recipe and it made 12 muffins instead of ten. Maybe it was all of those extra bloobs.

      Also, I used full-fat Fage brand Greek yogurt, as it has the lowest sugar and highest protein content of any Greek yogurt that I’ve found, and you can’t beat the flavor.

      Even with that, my Lose It app shows that per muffin, there are 148 calories, 5.6 grams of fat, 2.8 saturated fat, 10.4 g. sugar, 1.8 g. fiber, and 3.2 g. protein. Pretty healthy muffin, and I hope someone else can appreciate the nutrition breakdown. Thanks again!

  14. says

    These are positively delicious and oh so moist! The whole wheat was well balanced and did not weigh down the muffins. An ice cream scooper works wonderfully for dividing the batter among the cups.

    Changes: I didn’t have enough Greek yogurt so I substituted in some ricotta cheese with a splash o’ milk. I replaced 1/4 cup of flour with 1 tablespoon each of wheat bran, ground flax, and oat bran. Also no lemons today :( so I threw in some cinnamon. Next time I might try vanilla extract. I’ll probably make these again but with blackberries, raspberries, or dark chocolate chips.

    Thank you so much!

  15. Marie says

    Another great recipe from you :) I had to make some substitutions as I was bringing them to work where I have colleagues who can’t have gluten or dairy products. I used gluten free flour (Bob’s Red Mill, Gluten Free All Purpose Baking Flour), coconut oil for the butter (melted it and mixed with wet ingredients), one banana +apple and lemon juice for the yoghurt. I was a bit short on blueberries so threw in some blackberries. Still, with all these substitutions they turned out GREAT! :) Love the blac/blueberry and lemon combination.

  16. Kate says

    Looks like a lovely recipe, I love your site! (although I often have to convert measurements or look up ingredients because we use different words for a lot of things here in the UK!) Would fat free natural yogurt work do you think?

    • says

      Hey Kate, I’m so glad you enjoy the site! Yes, I think fat-free natural yogurt would work. I would suggest using two eggs instead of one to make up for lost richness (I used full-fat yogurt and recently tried the recipe with two eggs and preferred the resulting muffins to the one-egg version).

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