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Lemon blueberry muffins and glass of orange juice
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4.82 from 44 votes

Healthy Lemon Blueberry Muffins (with yogurt!)

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 Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Breakfast
Cuisine: American
Servings: 12 muffins
Calories: 244kcal
Author: Myra

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***

Instructions

  • 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! :)

Notes

* I have also tested these with olive oil and they were equally delicious!
**To quickly bring eggs to room temperature, put them in a bowl and cover with warm-hot water.  Let them sit a few minutes, then drain the water and refill with warm-hot water again.  They should have warmed up.
***You can use frozen berries for this recipe - just keep them frozen right up until you use them.
**** Microwave your lemon for 15 seconds before cutting it and it will yield more juice.
*****Be careful not to overmix your batter - it will make your muffins tough.

Nutrition

Calories: 244kcal | Carbohydrates: 36g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 50mg | Sodium: 138mg | Potassium: 197mg | Fiber: 1g | Sugar: 14g | Vitamin A: 305IU | Vitamin C: 4.4mg | Calcium: 80mg | Iron: 1.5mg