Greek Yogurt Blueberry Muffins

a plateful of blueberry muffins with a streusel topping on an antique plate

Ingredients in Greek Yogurt Blueberry Muffins

  • eggs
  • plain unsweetened greek yogurt- full fat
  • butter
  • fresh or frozen blueberries
  • fresh lemons
  • flour
  • sugar
  • salt
  • baking powder
  • vanilla paste
  • lemon paste
  • cinnamon
  • vegetable oil
a bowl of lemon next to flour, two brown eggs and brown paper muffin liners

How to make this recipe:

Make the crumble topping by combining the cold butter with flour, sugar, cinnamon, lemon paste and lemon juice. Chill until the batter is ready for the oven.

Zest the two lemons and add the zest to the sugar, rubbing it in with your fingers. Combine the dry ingredients- flour, baking powder and salt . Add to the sugar, eggs, vegetable oil, yogurt, and vanilla. Gently fold the wet ingredients into the flour mixture.

Toss the blueberries with a bit of flour.

Fold the blueberries into the batter until just combined.

Fill the muffin tins with an ice cream scoop, top with the chilled crumble mixture. bake at 375 until the tops are golden brown.

fresh blueberries coated with flour

Equipment & Utensils needed for this greek yogurt blueberry muffin recipe:

  • silicone scraper
  • measuring cups and spoons
  • two mixing bowls
  • a 12 compartment muffin tin
  • parchment paper or muffin liners
  • microplane
  • ice cream scoop
a yellow ceramic bowl filled with sugar and lemon zest

Pro-tips for perfect Greek yogurt blueberry muffins:

  • put batter in every other muffin tin so that the heat can circulate around the muffins allowing them to rise higher.
  • rub the lemon zest into the sugar using your fingers. This helps release the oils in the zest making a more flavorful muffin
  • use cold butter and a fork or clean fingers to make the crumble
  • keep the crumble/ streusel topping chilled until you are ready to bake the muffins
  • make certain your oven temperature is correct and it is well pre-heated
  • use only plain greek yogurt- regular yogurt or yogurt with sugar will not create the correct batter
  • cut parchment paper into squares to line the muffin tins- this creates a more uniform muffin
  • don’t forget to toss the blueberries in flour- they tend to sink if they do not have a bit of flour to help them cling to the batter
a bowl of blueberry lemon muffin batter in a yellow bowl

Common Questions:

Do these muffins freeze?

Yes! Freeze fully baked and cooled muffins in a zip top bag for up to three months. Reheat by placing frozen muffins on a baking sheet, cover with foil and bake at 350 degrees for 20 minutes.

Can I skip the streusel topping?

Absolutely. Just bake as directed but reduce the baking time by 2-3 minutes.

What other fruit would work in this recipe?

Strawberries, blackberries or raspberries make a perfect muffin. Chop strawberries into small pieces and slice blackberries in half. Delicately fold in the raspberries.

Will frozen blueberries work?

Yes, thaw the blueberries completely, pat dry with a paper towel and toss in the flour. Wyman’s Wild berries are my favorite.

Can you make gluten-free blueberry muffins?

Yes, I use Cup4Cup or Kind Arthur’s 1-1 gluten-free flour and use the same amount.

unbaked blueberry muffins in a muffin pan

Other Blueberry & Lemon Recipes to try:

a golden brown baked blueberry muffin in a muffin pan

Greek Yogurt Blueberry Muffins

Recipe by Meggen Wilson Course: BreakfastCuisine: AmericanDifficulty: Easy


Prep time


Cooking time





Try our delicious Greek Yogurt Blueberry Muffins recipe. Moist and flavorful, lemon zest infused sugar makes these muffins the perfect treat for breakfast or snack.


  • For the Streusel Topping
  • 5 tbsp butter

  • 1/2 tsp salt

  • 1/2 tsp cinnamon

  • 1 tsp lemon paste

  • 2 TBSP lemon juice

  • 1/2 cup flour

  • 1/4 tsp baking powder

  • 1/2 cup sugar

  • For the Muffin Batter
  • 1 cup sugar

  • 2 TBSP lemon zest- zest from 2 lemons

  • 2 cups all purpose flour

  • 1/2 tsp kosher salt

  • 3 tsp baking powder

  • 2 large eggs

  • 1 cup unsweetened greek yogurt

  • 1/2 cup vegetable oil

  • 1 tsp vanilla paste or extract

  • 2 cups blueberries

  • 1 TBSP flour- heaping


  • Pre-heat oven to 400 degrees. Place muffin liners or squares of parchment paper into every other space in a 12 space muffin tin
  • In a small bowl combine the streusel ingredients; butter, salt, sugar, lemon juice, lemon paste, flour, baking powder and cinnamon. Using a fork or pastry cutter, cut the mixture together until it resembles wet sand.
  • In a small bowl mix the lemon zest and sugar well with your fingers until well combined and the sugar feels sticky and somewhat wet. Set aside.
  • In a large bowl, combine the flour, salt and baking powder. Mix well with a whisk.
  • In a bowl combine the eggs, yogurt, oil and vanilla- mix well. Stir in the lemon zest and sugar mixture into the egg mixture. Using a spatula, gently fold this wet mixture into the flour mixture taking care not to over-mix. Toss the blueberries in the heaping tablespoon of flour. Fold in the flour coated blueberries into the batter.
  • Using a scoop, scoop out the batter into every other muffin space in your prepared baking tin. The batter should be generously mounded into the tin. Sprinkle with a tablespoon of the streusel topping. REDUCE the oven temperature to 375 degrees and bake until golden brown or about 17 minutes.
  • Remove from the pan and cool on a wire rack. Best served warm out of the oven.

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  1. Kelly Johnson says:

    Love seeing your recipes Meggen! Good job!🐻🙌🏻