30-Minute Healthy Lemon Blueberry Muffins
These Lemon Blueberry Muffins are soft, flavorful, and easy to make. Bursting with fresh berries and bright lemon zest, they’re rich in protein and fiber, perfect for a quick breakfast, snack, or meal prep. Enjoy warm, at room temperature, or chilled.
Equipment
- 1 × 12-cup muffin pan
- Nonstick cooking spray or parchment liners
- 1 × Medium mixing bowl
- Measuring cups and spoons
- Wire cooling rack
- Paring knife
Ingredients
- ¾ cup all-purpose flour
- ¾ cup whole wheat flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ¾ cup plain whole-milk Greek yogurt
- ⅓ cup honey or maple syrup
- ¼ cup unsalted butter melted and slightly cooled
- 2 large eggs lightly beaten
- 1 tsp pure vanilla extract
- 2 tbsp lemon zest
- 2 cups blueberries fresh or frozen
Instructions
- Preheat and Prepare Pan: Begin by preheating your oven to 375°F (190°C) to ensure it reaches the perfect baking temperature while you prepare the batter. Grease a 12-cup muffin pan thoroughly with nonstick cooking spray, or line each cup with parchment muffin liners. Properly preparing your pan ensures the muffins release easily after baking without sticking or breaking apart.
- Combine Dry Ingredients: In a medium-sized mixing bowl, measure and add ¾ cup all-purpose flour, ¾ cup whole wheat flour, 1 teaspoon baking powder, ½ teaspoon baking soda, and ¼ teaspoon salt. Use a whisk or spoon to thoroughly mix these dry ingredients together. This ensures even distribution of the leavening agents, which helps your muffins rise evenly and achieve a light, tender texture.
- Mix Wet Ingredients: In a separate bowl, gather your wet ingredients: ¾ cup plain whole-milk Greek yogurt, ⅓ cup honey (or maple syrup), ¼ cup melted unsalted butter, 2 lightly beaten eggs, 1 teaspoon pure vanilla extract, and 2 tablespoons lemon zest. Whisk them together until smooth and fully combined. The yogurt adds moisture and protein, while the honey and butter provide natural sweetness and tender crumb structure.
- Incorporate Wet and Dry Mixtures: Gradually pour the wet ingredients into the bowl containing the dry ingredients. Using a spatula or wooden spoon, gently fold the mixture together. Be careful not to overmix—stir just until you no longer see streaks of flour. Overmixing can make muffins dense and tough. The batter should be thick but slightly pliable.
- Add Blueberries Carefully: Once the batter is combined, gently fold in 2 cups of blueberries. If using frozen blueberries, add them directly from the freezer; they will thicken the batter slightly. Folding the berries in carefully helps prevent them from breaking apart and turning the batter purple while ensuring they are evenly distributed throughout the muffins.
- Portion Batter Into Pan: Using a ¼ cup measuring cup or a large spoon, divide the batter evenly among the 12 muffin cups.Fill each cup almost to the top for generously sized muffins. Smooth the tops slightly with the back of the spoon to create an even surface for uniform baking.
- Bake to Perfection: Place the muffin pan in the preheated oven and bake for 18–20 minutes. Keep an eye on the muffins after 15 minutes—the tops should be lightly golden brown, and a toothpick or cake tester inserted in the center should come out clean. Baking times may vary slightly depending on your oven, so start checking at 18 minutes to prevent overbaking.
- Cool Before Removing: Remove the muffins from the oven and let them cool in the pan for about 1–2 minutes. This brief resting period helps them firm up slightly, making them easier to handle without crumbling.
- Release Muffins from Pan: Run a paring knife around the edges of each muffin to loosen them from the pan.Gently lift the muffins and transfer them to a wire cooling rack to cool completely. This allows air to circulate around the muffins, keeping their texture soft and moist.
- Serve or Store: Serve the muffins warm, at room temperature, or chilled. For storage, keep cooled muffins in an airtight container at room temperature for 2 days, or refrigerate for 3–5 days. For longer storage, freeze the muffins in a zip-top bag for up to 3 months. Reheat gently in the microwave or thaw at room temperature before serving.
Notes
- Use fresh or frozen blueberries; frozen will make the batter thicker.
- Overmixing the batter can make muffins dense—stir gently until just combined.
- Lemon zest adds bright flavor; adjust the amount according to taste.
- Muffins can be made dairy-free, gluten-free, or egg-free with simple substitutions.
- Mini muffins can be baked in a 24-cup pan, reducing baking time to 12–14 minutes.
- Muffins freeze well; thaw overnight or microwave in short increments before serving.
- For extra flavor, add a light sprinkle of coarse sugar on top before baking.
