One-Bowl Lemon Blueberry Muffins with Greek Yogurt

Name: Lemon Blueberry Muffins
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 1⅔ cups all-purpose flour; 2 teaspoons baking powder; ½ teaspoon baking soda; ¼ teaspoon salt; ¾ cup sugar; ¾ cup Greek yogurt; 2 tablespoons milk (any); ¼ cup olive oil (or another vegetable oil); 1 large egg; 1 lemon (the grated zest); ¼ cup lemon juice; 2 teaspoons vanilla extract; 1½ cups blueberries

These lemon blueberry muffins are soft, moist, and easy to make in one bowl, with bright lemon flavor and juicy blueberries in every bite.

For similar muffin recipes, try our healthy blueberry muffins with Greek yogurt, almond flour blueberry muffins, and vegan blueberry muffins.

Close-up of lemon blueberry muffin showing moist crumb and juicy blueberries inside.

Why you’ll love our Lemon Blueberry Muffins!

If you’re looking for lemon blueberry muffins that stay soft and moist for days, this is the recipe we come back to every spring.

Louise and I have been making these for years, especially around Easter. They’re our go-to because they are quick, one-bowl, and always turn out well. No fuss, no surprises—just a simple, reliable bake. 🍋

The Greek yogurt is the key. It makes these muffins soft, tender, and more satisfying than most. It also adds a light tang that balances the sweet blueberries and fresh lemon zest. Every bite tastes bright, fresh, and just sweet enough. 🫐

We like using olive oil for a gentle, soft crumb, and the batter comes together in one bowl with everyday ingredients. It’s the kind of easy lemon blueberry muffin recipe you can make without thinking twice.

And one small thing we love—the batter is thick, so the blueberries stay nicely spread throughout instead of sinking.

P.S. Love lemon and blueberry baking recipes? Try our lemon blueberry cake, lemon blueberry bread, or easy blueberry galette.

Ingredients

Full ingredients and substitutions are in the recipe box below.

Eggs, Greek yogurt, lemon, blueberries, flour, and sugar on marble surface in soft light.

All-purpose flour: gives a soft, tender crumb. Substitute whole wheat flour plus 2 tablespoons of milk or a gluten-free blend.
Sugar: adds sweetness and helps the muffins stay moist. Use cane sugar, brown sugar, or coconut sugar.
Greek yogurt: makes these moist lemon blueberry muffins soft and satisfying. Use low-fat Greek yogurt or Skyr for more protein, or a dairy-free yogurt.
Milk: helps loosen the batter. Any milk works, including almond, soy, or oat milk.
Olive oil: keeps the crumb soft and light. Substitute with any neutral vegetable oil or melted butter.
Egg: helps bind and gives structure. Use a flax egg or see our vegan blueberry muffin recipe for an egg-free option.
Lemon zest: adds fresh, bright flavor. Swap with orange zest for a different citrus note.
Lemon juice: brings balance and tang. You can use bottled lemon juice or even a splash of orange juice.
Vanilla extract: rounds out the flavor. Almond extract works too, but use a little less.
Blueberries: fresh or frozen both work in these easy lemon blueberry muffins. Try raspberries or chopped strawberries for variation.
Baking powder and baking soda: help the muffins rise and stay soft. Make sure they are fresh for best results in your one bowl blueberry muffins.
Salt: enhances flavor. Fine sea salt is best, but any salt works.

Lemon blueberry muffins on marble table near window with natural light and soft shadows.

How to Make Lemon Blueberry Muffins

Step 1. Mix the wet ingredients

Preheat your oven to 350°F (180°C). Lightly oil a 12-cup muffin pan or line it with paper liners.

In a large bowl, add the egg, sugar, Greek yogurt, milk, olive oil, lemon zest, lemon juice, and vanilla extract. Whisk until smooth and creamy. The mixture should look pale yellow and mostly liquid.

This simple base is one reason these lemon blueberry muffins with yogurt turn out so soft and moist.

Step 1 Mixing egg, yogurt, and lemon in bowl on marble surface in natural window light.

Step 2. Add the dry ingredients

Place a sieve over the bowl and sift in the flour, baking powder, baking soda, and salt.

Mix gently with a spoon or spatula until the flour disappears. Stop as soon as the batter comes together. Do not overmix, or the muffins can turn gummy.

Fold the blueberries into the batter. Try to stir gently so the berries stay whole.

Step 2 Thick batter with blueberries folded in.

Step 3. Fill the muffin pan

Spoon the batter into your prepared muffin pan.

If you like, sprinkle a little brown sugar on top. You can also add shaved or slivered almonds for a little crunch on this easy spring muffin recipe.

Step 3 Muffin batter scooped into pan with brown sugar topping in bright natural light.

Step 4. Bake and cool

Bake at 350°F (180°C) for about 25 minutes.

To check if they are done, insert a toothpick into the center of a muffin. If it comes out clean or with a few dry crumbs, they are ready.

Let the muffins cool in the pan for 10 minutes. Then carefully move them to a wire rack and let them cool completely.

Step 4 Lemon blueberry muffins cooling down on kitchen counter near window.

Tips

Don’t overmix the batter: Stir just until the flour disappears. This keeps the muffins soft, not dense.
Use fresh lemon zest: The zest gives most of the lemon flavor. It makes a big difference. It’s best if the lemon is unwaxed or organic.
Keep the batter thick: A thick batter helps the blueberries stay evenly spread, not sink.
Check your baking soda and powder: Fresh leavening gives better rise and a lighter texture.
Don’t skip the resting time: Let the muffins sit in the pan for 10 minutes before moving them. They firm up and won’t break.
Add a simple topping: A little brown sugar or almonds adds a nice texture without extra work.

Frequently Asked Question

How to store this lemon blueberry muffins recipe?

Let the muffins cool completely, then store them in an airtight container at room temperature for up to 2 days, or in the fridge for up to 4 days. You can also freeze them for longer storage.

Can I use frozen blueberries instead of fresh?

Yes, frozen blueberries work well. Add them straight from the freezer and fold gently into the batter to avoid too much color bleeding.

Why are my muffins dense instead of light?

This usually happens from overmixing. Stir just until the flour disappears to keep your muffins soft and tender.

Can I make these muffins dairy-free?

Yes. Use a dairy-free yogurt and plant-based milk. The texture will still be soft and moist.

Can I make these ahead of time?

Yes, these breakfast blueberry muffins are great for make-ahead. Bake them the day before and store them covered once fully cooled.

More muffins and breakfast bakes

If you try this Lemon Blueberry Muffins Recipe please leave a 🌟 star rating and let us know how it turned out in the comments—we love hearing from you.

Lemon Blueberry Muffins

Why you’ll love our Lemon Blueberry Muffins!

Ingredients