These Healthy Lemon Blueberry Muffins are like a warm sunny day in the middle of winter. Into clean eating or just looking for a new breakfast idea to make your mornings easier? Yogurt and honey make these healthier than traditional muffins, and we have tips for how to keep ingredient costs down!
Prep time: PT15M
Cook time: PT20M
Total time: PT35M
Rating
4.78 stars (54 reviews)
Keywords
healthy muffins, lemon blueberry
Ingredients
1 cup plain yogurt
1/2 cup honey
1/2 cup melted butter* ((or olive oil - see note))
2 eggs ((at room temperature)** - I use extra large eggs)
1/4 cup fresh lemon juice ((or more if you like it extra lemony))
1 tbsp vanilla
2.5 cups flour
1 tbsp baking powder
1 and 1/4 tsp baking soda
1/4 tsp salt
2 tsp lemon zest ((or more, if you like extra lemon flavour))
1.5 cups blueberries (fresh or frozen***)
Categories
Breakfast
Cuisine
American
Steps
Preheat oven to 400 degrees F.
Wash and zest your lemon(s). My lemons were large and juicy so I only needed one.****
In a medium sized bowl, combine yogurt, honey, melted butter, eggs, vanilla and lemon juice. Stir well to combine.
In a large bowl, combine flour, baking powder, baking soda, lemon zest and salt. Whisk together. Add blueberries and stir them in.
Dump wet ingredients into dry ingredients and stir only until just combined*****. (You don't want to overmix muffins because you'll make them tough.)
Spoon into muffin cups or greased muffin tins. Bake for 5 minutes in preheated 400 degree F oven. Reduce heat to 350 degrees F and bake for about 15 more minutes - until a toothpick inserted into the centre of a muffin comes out clean. Start checking a minute or two before time is up (ovens vary).
Remove muffins from tins and let them cool on a wire rack so they don't sweat.
Enjoy! :)
Nutitrion
Serving Size: 1 serving
Calories: 244 kcal
Carbohydrates: 36 g
Protein: 4 g
Fat: 9 g
Saturated Fat: 5 g
Cholesterol: 50 mg
Sodium: 138 mg
Sugar: 14 g
Reviews
Jen on 2025-10-23 (5 stars): My whole family loved these. We tripled the amount of lemon zest, added chia & poppy seeds, used home milled whole wheat flour, and we always go with (grass fed) butter for the good fat. Will make again for sure. Thank you!
Amanda on 2025-10-04 (2 stars): I’m sure these are delicious but not sure how these are healthy when they have a whole stick of butter 😕
Sylvie on 2025-06-27 (4 stars): It was really good, but tasted very strongly of honey.
Reg on 2025-06-14 (5 stars): I made these with 1/2 cup each of whole wheat, oat, all purpose, spelt, and chickpea flour and added a 1/2 cup chia/hemp/flax mix. Also used 6 Tblsp of lemon juice and 6 Tblsp of maple syrup. They were delicious. Will make them again.
Sarah on 2025-03-23 (5 stars): I make these every week for my husband, he loves them!! I add 3 tbsp of chia seeds too for some extra fiber
Abi on 2025-03-02 (5 stars): Amazing! I did a few substitutions, used lemon flavoured yogurt instead of adding lemon juice, and added 1/2 cup of brown sugar instead of the honey. I also didn’t have baking soda on hand so I just did 1tbsp of baking powder. Also added in about 1/2 tsp of ginger, and used oil instead of melted butter, turned out to be a great texture, the whole family loved them, and not too sweet either! In the future I think I’ll make a crumble topping to add before baking, but otherwise delicious and super easy :)
Christy on 2025-02-28 (5 stars): Wow. These are delicious. I used large, frozen, Oregon blueberries and a bit more lemon juice and rind (because the whole family loves lemon.) They are moist, big, fluffy, and I love how the original 400 temp. gives them a crisp, brown top.
An on 2024-09-11 (5 stars): These were sublime!! I used the zest of two medium/large lemons, didn’t measure it because I love lemon zest so what could go wrong?! I made sure not to over mix but my muffins still came out quite flat. Not a huge deal at all because the flavor and texture were on point! I added chia seeds for extra nutrition and it gave it a nice crunch! Thank you so much for the recipe, this will be a staple in my household!
