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Lemon Yogurt Muffins with Blueberries

I made these the other morning and it ended up as part of my guest post for Day 2 of my Kitchen Feature at Happy to be at Home. It started out as an attempt to make my Lemon Bundt Cake, but I didn’t have enough eggs and the ricotta was past expiration. In the end it all turned out and I’m happy to have another yummy, new recipe to share.

If you haven’t checked out Happy to be at Home, go on over now and say hello. You can find my posts here: Intro, Day 1, Day 2, Day 3, Day 4. I’ll be posting through Saturday and have very much enjoyed the opportunity to have my kitchen featured and appreciate all those who have stopped by to check out goodLife {eats}.

The muffins were a quick pick me up on a cold morning and didn’t take a ton of time to throw together. Everyone in the family was a fan – including Logan!

Lemon Yogurt Muffins with Blueberries

Lemon Yogurt Muffins with Blueberries

Yield: 1 dozen
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

I love making muffins because they bake quickly and are the perfect breakfast food. They even work when you are on the go, just grab one!


  • 2 c flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 c sugar
  • 1/2 c butter, softened
  • 1/2 tsp vanilla
  • 2 eggs
  • 1 c lemon yogurt
  • zest of 1/2 of a lemon
  • 1 c fresh blueberries


  1. Preheat oven to 350 degrees F. Line muffin tins with paper muffin cups. In a mixing bowl, combine flour, baking powder, baking soda, salt, and lemon zest; set aside. Beat sugar and butter until fluffy. Add vanilla and eggs, beat on medium for 2 minutes, scraping bowl periodically. Beat 1/2 of the flour mixture and yogurt at a time alternately into sugar mixture on low speed till blended. Gently stir in blueberries.
  2. Spoon a heaping 1/4 cup of batter into each muffin tin (tip: spray a 1/4 measuring cup with cooking spray, this helps it be less sticky to scoop). Bake 15-18 minutes. Cool 3 minutes in pan on wire rack. Remove from pan to wire rack, cool.

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Nutrition Information
Yield 12 Serving Size 1
Amount Per Serving Calories 248Total Fat 9gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 3gCholesterol 52mgSodium 326mgCarbohydrates 38gFiber 1gSugar 22gProtein 4g offers recipe nutritional information as a courtesy and is an estimate only. This information comes from online calculators. Although makes every effort to provide accurate information, these figures are only estimates.

Did you make this recipe?

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Tuesday 7th of April 2009

Hope you don't mind that I linked to this post on my blog. You did a great job on this recipe. They went over really well at our house.


Saturday 4th of April 2009

These look absolutely delicious! Gonna have to add this one to my recipe box. With two small children, how do you have time to make up all these great recipes? Kudos to you!


Friday 3rd of April 2009

These sound so yummy. Love lemon and love blueberries. Great combo! I think this is our weekend breakfast. I'll just add some scrambled eggs and I think we will be quite satisfied!

picky cook

Thursday 2nd of April 2009

these look so great - i have been enjoying reading your guest posts!


Thursday 2nd of April 2009

I am looking for a muffin or scone recipe to make for Sunday brunch. Can I use a different flavor of yogurt?

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