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Lemon BlueberryMuffins

Prep:  20 minutes

Cook: 20 minutes

Yield: 18 muffins


For Muffins:

  • 1 ½ cups whole wheat flour

  • 2 tsp baking powder

  • 1/4 tsp salt

  • 2/3 cup granulated sugar

  • 1 tbsp grated lemon zest

  • 2 large eggs

  • 2/3 cup Greek yogurt

  • 1/3 cup vegetable oil

  • 1 tsp vanilla extract

  • 2 tbsp fresh lemon juice

  • 1 1/2 cups blueberries (fresh or thawed from frozen) 

  • 1 tbsp whole wheat flour

For Topping: 

  • 1/2 cup whole wheat flour

  • 1/4 cup granulated sugar

  • 1/2 tsp cinnamon

  • 3 tbsp unsalted butter (melted)


Preheat oven to 400 degrees F and spray muffin pan with nonstick spray. 

Crumb Topping

  • Whisk together flour, sugar and cinnamon in a small bowl.

  • Add melted butter and stir with a fork until crumbly and set aside.


  • Stir together flour, baking powder and salt in a bowl then set aside.

  • In a large bowl, whisk eggs and granulated sugar until combined. Then add yogurt, oil, and vanilla extract and whisk till combined.

  • Fold wet ingredients into dry ingredients and mix everything together by hand.

  • Mix 1 cup blueberries with 1-2 tbsp flour and toss until all blueberries are coated with a thin layer of flour. Fold the coated blueberries gently into the batter.

  • Spoon batter into the muffin pan, filling each cup about 2/3 full.

  • Sprinkle the remaining blueberries on top of the batter and cover them with with crumb topping.

  • Reduce heat to 375 degrees, and bake the muffins for about 18-20 minutes or until the toothpick inserted in the center comes out clean.

  • Let them cool for about 5 minutes before removing from pan.

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