These lemon-blueberry muffins are so good, youll think they came straight from a bakery.

The yogurt also provides a boost of satisfying protein, making these muffins perfect for breakfast or snack time.

If using frozen blueberries, theres no need to thaw them beforehand.

overhead view of all ingredients in various bowls/cups

Photographer: Morgan Hunt Glaze, Prop Stylist: Josh Hoggle, Food Stylist: Julia Levy

They will add a purple hue to the batter, but it wont affect the delicious end result.

Line a 12-cup muffin tin with paper liners or coat with cooking spray.

Add the flour mixture; whisk until just combined.

Overhead view of bowl of muffin batter and whisk and a container of blueberries on the side

Photographer: Morgan Hunt Glaze, Prop Stylist: Josh Hoggle, Food Stylist: Julia Levy

Using a rubber spatula, gently fold in blueberries until evenly distributed.

Spoon the batter into the prepared muffin cups, about a scant 12 cup each.

Sprinkle the tops evenly with the remaining 1 tablespoon sugar.

overhead view of bowl of batter and muffin tin with muffin liners, some filled with batter

Photographer: Morgan Hunt Glaze, Prop Stylist: Josh Hoggle, Food Stylist: Julia Levy

Bake until golden and a toothpick inserted in the center comes out clean, 22 to 26 minutes.

Cool in the pan for 5 minutes; transfer to a wire rack.

Serve warm or at room temperature.

cooked blueberry muffins on a serving board and a muffin tin in the background

Photographer: Morgan Hunt Glaze, Prop Stylist: Josh Hoggle, Food Stylist: Julia Levy

To make ahead

Store in an airtight container at room temperature for up to 1 week.

  • Daily Values (DVs) are the recommended amounts of nutrients to consume each day.

(-) Information is not currently available for this nutrient.