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Lemon Blueberry Muffins

Greek Yogurt Lemon Blueberry Muffins

Delicious Greek Yogurt Lemon Blueberry Muffins recipe with step-by-step instructions.
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Prep Time 12 minutes
Cook Time 24 minutes
Total Time 36 minutes
Servings 4
Calories 2200 kcal

Ingredients
  

For the crumb topping:

  • 1 cup all-purpose flour
  • 1/2 cup white sugar
  • 1/2 tsp ground cinnamon (or more as preferred)
  • 6 1/2 tbsp unsalted butter, melted

For the blueberry muffins:

  • 1 1/2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 2/3 cup white sugar
  • 1 tbsp finely grated lemon zest
  • 2 large eggs
  • 2/3 cup Greek yogurt
  • 1/3 cup vegetable oil
  • 1 tsp pure vanilla extract
  • 2 tbsp freshly squeezed lemon juice
  • 1 1/3 cups blueberries, fresh or frozen (with 1/2 cup set aside for topping)
  • 1 tbsp all-purpose flour (to coat berries)

Instructions
 

  • Preheat the oven to 400°F (204°C). Line a standard muffin or cupcake pan with paper liners. Set the prepared pan aside until you’re ready to fill it with batter.
  • In a small bowl, whisk together 1 cup all-purpose flour, 1/2 cup white sugar, and 1/2 teaspoon ground cinnamon (add more if you like a stronger cinnamon flavor). Pour in 6 1/2 tablespoons melted unsalted butter and stir with a fork until the mixture becomes crumbly. Place the crumb mixture in the refrigerator until you’re ready to use it. I find refrigerating the streusel helps it stay in nice, chunky pieces when baked.
  • In a large bowl, whisk together 1 1/2 cups all-purpose flour, 2 teaspoons baking powder, and 1/4 teaspoon salt, then set this bowl aside. In a separate medium bowl, place 2/3 cup white sugar and 1 tablespoon finely grated lemon zest; rub them together for a minute to infuse the sugar with lemon flavor. Add 2 large eggs and whisk until combined. Then whisk in 2/3 cup Greek yogurt, 1/3 cup vegetable oil, 2 tablespoons freshly squeezed lemon juice, and 1 teaspoon pure vanilla extract. The mixture should be pale and yellow.
  • Fold the wet ingredients into the dry ingredients just until combined; avoid over-mixing. Reserve 1/2 cup blueberries for topping. Place the remaining 2/3 cup + 1/6 cup (about 5/6 cup) blueberries in a small bowl. Add 1 tablespoon all-purpose flour and toss to coat the berries - this helps prevent sinking. Gently fold the floured blueberries into the batter, being careful not to crush them.
  • Spoon the batter into the prepared muffin tins, filling each cup no more than 2/3 full. Tap the pan gently on the counter to settle the batter. Top each muffin with the reserved 1/2 cup of blueberries, then generously add the refrigerated streusel crumb topping from Step 2 over the blueberries.
  • Place the pan in the oven and bake at 400°F (204°C) for 5 minutes. Without opening the oven, reduce the temperature to 375°F (190°C) and bake for an additional 13-15 minutes, until a toothpick inserted in the center comes out clean.
  • Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to finish cooling. I like to enjoy one while it’s still warm for the best flavor and texture!