Favorite Lemon Blueberry Muffins Healthy Easy And So Flavorful

It’s no secret that I make a lot of muffins for kids. As a busy mom who needs to feed both the kids and myself, muffins are in constant rotation in my house because they are so easy to make, they’re endlessly versatile, and they’re easy to eat for kids and us parents. These Lemon Blueberry Muffins are packed with berries—which is how I love them!—and have a nice bright flavor from fresh lemon zest. They have extra protein from Greek yogurt and store nicely in the fridge. We love these for breakfast, though including muffins in a no-cook lunch also makes my kids very happy. They’d be a great option for a holiday breakfast or Mother’s Day brunch, too! (Find my full list of healthy muffins for kids and my favorite mixed Berry Muffin, too. And if you prefer mini muffin recipes, these Mini Blueberry Muffins are great, or my Blueberry Banana Muffins.)

Ingredients You Need

Here’s a look at what you’ll need to make this lemon blueberry muffin recipe so you know what to pick up at the store. Sign up for our email updates to get tips and ideas sent to your inbox.

All purpose flour and whole wheat flour: The combo of flours here helps the muffins be light and fluffy, but still have extra fiber and whole grains. Baking powder and baking soda: Using a mix of these ensures that the muffins bake through properly and rise nicely. Unsalted butter: I prefer to use unsalted butter in my baking recipes so I can control the salt. Plain Greek yogurt: This adds moisture and protein. You can also use regular yogurt if that’s what you have. Honey (or maple syrup): For sweetness. (Avoid honey for babies under age 1.) Eggs: Or an egg substitute such as the one from Bob’s Red Mill. Vanilla extract: You can use pure or artificial vanilla extract in this recipe. Blueberries: You can make these with fresh or frozen berries, regular ones or frozen wild ones which are smaller. Lemon: Fresh lemon adds a nice burst of flavor to this recipe.

TIP: See the Notes under the recipe at the bottom of the post for all of the allergy substitutions.

Step-by-Step Instructions

Here’s a look at how to make these lemon blueberry muffins. Scroll down to the bottom of this post for the full recipe, including the amounts and the timing. TIP: You can also bake these as mini muffins if you prefer. You’ll just bake them for a slightly shorter time period.

How to Store

Once cooled, store in an airtight container at room temperature for up to 2 days or in the fridge for 3-5 days. Freeze cooled muffins in a zip top storage bag with as much air removed as possible for up to 3 months. Thaw overnight in the fridge or in 15 second increments in the microwave, or at room temperature.’

Best Tips for Success

Use fresh or frozen berries. (If using frozen berries, know that the batter will be stiff!) Dairy-free: Use nondairy milk in place of the yogurt and neutral oil in place of the butter. Gluten-free: Use gluten-free cup for cup flour in place of the all-purpose and whole-wheat flour. Egg-free: Omit the eggs. Add ½ cup milk and increase the baking soda to 1 teaspoon. Mini muffins: Use a 24-cup mini muffin pan and reduce the baking time to 12-14 minutes. My Lemon Yogurt Muffins are another yummy lemon muffin option!

I’d love to hear your feedback on this recipe if you try it, so please comment below and rate the recipe!