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Small batch recipe for Easy Lemon Blueberry Muffins
5 from 3 votes

Super Easy Lemon Blueberry Muffins

Servings 10


  • 2 cups flour
  • 1 Tbsp. baking powder
  • 1/2 tsp. salt
  • 2 large eggs
  • 1 cup sugar
  • 1 cup yogurt
  • 1/2 cup oil
  • 1 tsp. vanilla extract
  • 2 Tbsp lemon zest
  • 2 tsp. fresh lemon juice
  • 1 1/2 cup blueberries fresh or frozen and thawed
  • 1 Tbsp. flour for blueberries


  1. Preheat oven to 400 degrees and line your muffin pan with cupcake liners or grease well. 

  2. In a small bowl whisk together flour, baking powder and salt.  Set aside.

  3. In a large bowl whisk together eggs, sugar, yogurt, oil, vanilla, lemon zest and lemon juice. 

  4. Fold in dry ingredients to wet and before its combined, stop and prep your blueberries.

  5. Put your blueberries into your small bowl where you had your dry ingredients and add 1 Tablespoon of flour and coat your berries.  Pour berries into batter and gently fold just until combined.  Don't over mix.  

  6. Fill muffin tins 3/4 full.  You can sprinkle a little extra sugar or cinnamon on top for extra flavor if desired.  Place in oven and TURN THE HEAT DOWN TO 375 degrees.  Bake for 18-20 minutes or until an inserted knife comes out clean.