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–+ servings
Lemon blueberry muffins stacked on marble table with fresh blueberries and lemon nearby.

Lemon Blueberry Muffins

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 12 people
Author: Nico Pallotta

  • 1⅔ cups (250 g) all-purpose flour
  • 2 teaspoons (8 g) baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon (1 pinch) salt
  • ¾ cup (150 g) sugar
  • ¾ cup (180 g) Greek yogurt
  • 2 tablespoons (30 g) milk any
  • ¼ cup (55 g) olive oil or another vegetable oil
  • 1 large egg
  • 1 lemon the grated zest
  • ¼ cup (60 g) lemon juice
  • 2 teaspoons vanilla extract
  • 1½ cups (225 g) blueberries

  • Mix Wet Ingredients: Preheat oven to 350°F (180°C). Grease or line a 12-cup muffin pan.
    In a large bowl, whisk together 1 large egg, ¾ cup sugar, ¾ cup Greek yogurt, 2 tablespoons milk, ¼ cup olive oil, the grated zest of 1 lemon, ¼ cup lemon juice, and 2 teaspoons vanilla extract until smooth.
    Step 1 Mixing egg, yogurt, and lemon in bowl on marble surface in natural window light.
  • Add Dry Ingredients: Add 1⅔ cups all-purpose flour, 2 teaspoons baking powder, ½ teaspoon baking soda, and ¼ teaspoon salt (sift if you can).
    Mix gently until just combined—don’t overmix.
    Fold in 1½ cups blueberries carefully.
    Step 2 Thick batter with blueberries folded in.
  • Fill the pan: Divide the batter evenly into the muffin cups.
    Optional: sprinkle brown sugar or add shaved/slivered almonds on top.
    Step 3 Muffin batter scooped into pan with brown sugar topping in bright natural light.
  • Bake & Cool: Bake at 350°F (180°C) for about 25 minutes. Check doneness with a toothpick—it should come out clean or with a few crumbs. Cool in the pan for 10 minutes, then move to a rack to cool completely.
    Step 4 Lemon blueberry muffins cooling down on kitchen counter near window.
Substitutions
  • All-purpose flour → Whole wheat flour + 2 tbsp milk, or gluten-free flour blend
  • Sugar → Cane sugar, brown sugar, or coconut sugar
  • Greek yogurt → Low-fat Greek yogurt, Skyr, or dairy-free yogurt
  • Milk → Any milk (almond, soy, oat, etc.)
  • Olive oil → Any neutral oil or melted butter
  • Egg → Flax egg or egg-free alternative
  • Lemon zest → Orange zest
  • Lemon juice → Bottled lemon juice or a splash of orange juice
  • Vanilla extract → Almond extract (use a little less)
  • Blueberries → Raspberries or chopped strawberries
  • Baking powder & baking soda → No swap (just make sure they’re fresh)
 
Tips
  • Don’t overmix → Stir just until combined for soft muffins
  • Use fresh lemon zest → It gives the best lemon flavor
  • Keep batter thick → Helps blueberries stay evenly spread
  • Check baking powder & soda → Fresh = better rise
  • Let them rest → Cool 10 minutes before removing (they won’t break)
  • Add a quick topping → Brown sugar or almonds = easy crunch
  • Storage → Keep in an airtight container for 2–3 days or freeze longer
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