These easy, Whole Wheat Lemon Blueberry Muffins made with yogurt are tender, moist and fluffy. Treat yourself and your family to these healthier, made from scratch muffins in less than 30 minutes!
One bite into these heavenly blueberry lemon muffins will convince you that you can make delicious muffins that taste like they were made at a bakery right at home.
Blueberries, which are also nutritious and high in antioxidants, add pockets of juicy goodness to these lightly sweetened lemony muffins.
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How to Make these Muffins
These easy to make lemon blueberry muffins bake up beautifully every time. Here's an overview of the ingredients needed to make them. This recipe uses melted butter so you can easily mix these muffins by hand.
Ingredients Overview
- Whole-wheat pastry flour and all-purpose flour - Using a mix of whole wheat pastry flour and all-purpose flour keeps these muffins nice and light while adding some extra fibre, minerals and antioxidants.
- Baking powder, baking soda and sea salt.
- Large eggs
- Granulated sugar
- Unsalted butter: A light tasting oil can be used instead of butter.
- Milk
- Yogurt: I used yogurt instead of sour cream to keep these muffins light and low in calories. But you could use sour cream if you want a richer muffin.
- Finely grated lemon zest - The added lemon zest complements the blueberries and makes these muffins taste summery fresh, you can add an extra teaspoon of zest if you like them extra lemony.
- Pure vanilla extract
- Blueberries - Fresh or frozen. If you use frozen blueberries, make sure you add them straight from the freezer, you don't want to let them thaw before adding them to the muffin batter.
Steps Overview
- Place a rack in the centre of your oven and preheat the oven.
- In a large bowl, whisk together the whole-wheat pastry flour, all purpose flour, baking powder, salt and baking soda.
- In a separate bowl, whisk the sugar, melted butter (or oil) and eggs until mixture is well combined. Add the milk, yogurt, lemon zest and vanilla extract and whisk together until smooth.
- Add the dry ingredients to the wet mixture and fold batter with rubber spatula until almost combined.
- Add the blueberries to the batter and gently fold in. Avoid over mixing the batter as it makes the muffins tough.
- Spoon the batter evenly into the greased or paper-lined muffin cups.
- Bake for approximately 18 minutes or until the muffins are golden and a toothpick inserted inside comes out clean or with a few crumbs on it.
- Remove the muffins from the oven and let them cool in the pan on a rack for 5 minutes before removing the muffins from the pan and placing onto a wire rack to cool.
This Lemon Blueberry Muffins recipe makes 12 regular-sized muffins. Each muffin contains approximately 216 calories.
Storage Instructions
These blueberry lemon muffins will stay fresh and delicious up to 2 days in an airtight container at room temperature. To keep the muffins fresh longer store them in an airtight container in the refrigerator.
You can freeze leftover muffins in an airtight container or freezer bag for up to 3 months. Defrost as many as you like overnight in the refrigerator.
Enjoy!
More Muffin Recipes Made with Whole Grains
- Whole Wheat Carrot Muffins
- Sweet Potato Muffins
- Whole Wheat Double Chocolate Banana Muffins
- Banana chocolate chip muffins
- Whole Wheat Pumpkin Chocolate Chip Muffins
Whole Wheat Blueberry Lemon Muffins Recipe
Ingredients
- 1- ¼ cups whole-wheat pastry flour
- ¾ cup all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¼ teaspoon baking soda
- 2 large eggs
- ¾ cup granulated sugar
- ½ cup melted unsalted butter or light tasting oil
- ½ cup milk
- ½ cup yogurt
- 2 teaspoons finely grated lemon zest
- 1 teaspoon pure vanilla extract
- 1- ½ cups fresh blueberries
Instructions
- Place a rack in the centre of your oven and preheat oven to 375ºF.
- In a large bowl, whisk together the whole-wheat pastry flour, all purpose flour, baking powder, salt and baking soda.
- In a separate bowl, whisk the sugar, butter and eggs until mixture is well combined. Add the milk, yogurt, lemon zest and vanilla extract and whisk together until smooth.
- Add the dry ingredients to the wet mixture and fold batter with rubber spatula until almost combined.
- Add the blueberries to the batter and gently fold in. Do not overmix as this causes the muffins to be tough.
- Spoon the batter into the greased or paper-lined muffin cups dividing the batter evenly in the 12 muffin cups.
- Bake for 18 to 20 minutes or until muffins are golden and a toothpick inserted inside comes out clean or with a few crumbs.
- Remove the muffins from the oven and let them cool in the pan on a rack for 5 minutes.
- Remove the muffins from the pan and place onto a wire rack to cool.
Notes
- Store the muffins in an airtight container at room temperature for up to two days. To keep the muffins fresh longer store in an airtight container in the refrigerator. You can also freeze the muffins for up to 3 months.
Anita says
Great recipe thought not enough lemon for me. I might added more zest and some juice the next time.
Sweet and Savoury Pursuits says
Hi Anita, sorry you didn't find the muffins lemony enough to your taste, but luckily that's an easy fix, adding more lemon zest should do the trick!
HapaNomNom says
I LOVE blueberry muffins - in fact, I just had one this morning 😉 The addition of lemon just sends these over the top!
Sweet and Savoury Pursuits says
Love blueberry muffins as well. And blueberries and lemon are just perfect together!
Jess @ Sweetest Menu says
I love love love blueberry muffins! But lemon too? Heaven! They are gorgeous!
Sweet and Savoury Pursuits says
Thanks Jess, I love baking with blueberries and lemon goes so well with blueberries I can't help but add some lemony flavour in there!
Karly says
Mornings that start with muffins are just so much better than muffin-less mornings. I think that made sense. Either way, these look so gorgeous and so delicious! Yum!
Sweet and Savoury Pursuits says
Perfect sense, I couldn't agree more! Thanks so much Karly!
Louise Crosby says
These look really good, and they're pretty, too! Love the blue and white colour scheme.
Sweet and Savoury Pursuits says
Thanks so much Louise, hope you're enjoying the sunshine!
apuginthekitchen says
I love blueberry muffins and actually prefer without the crumb topping. I have never used whole wheat flour and lately have been using spelt in just about every recipe I make. I bet these would be awesome with spelt. They look amazing Fida.
Sweet and Savoury Pursuits says
That's great Suzanne, I've never used spelt before. I'm curious, do you mix it with all purpose flour or can you use it entirely on it's own in a recipe?
apuginthekitchen says
I usually mix it with other flours. My waffles are spelt, AP flour, oat and almond. You can use spelt alone or mix it. I like it so much better than whole wheat the flavor is nutty and mild and delicious. I think it would make an outstanding muffin.
Sweet and Savoury Pursuits says
Sounds good, I'm going to pick some up and give it a try, it will make a nice change. Thanks Suzanne!