My Greek Yogurt Cream Cheese Lemon Coffee Cake has been my most popular recipe I’ve shared here so far. I’m amazed that in just a few short weeks it has been pinned over 25,000 times! That’s kind of a big deal for a little newbie blogger like me! I’m ashamed to admit it reminds me a little of that feeling I had in junior high when one of popular cheerleader girls told me in front of all her friends that she liked my brown leather six hole Dr. Marten’s. They like me! They like me!
I’ve had lots of good feedback about the recipe, and I’ve made it a few more times myself just to make sure it really is that good. Gotta say, I really love it.
I needed to bring something to my monthly mom’s group last week, and so I decided to merge the lemon coffee cake recipe with a blueberry muffin. I do that a lot with recipes. My brain is always thinking of all the different possible variations, especially when I’m trying to fall asleep and I’m a little bit hungry!
My boys always hope I’ll bring home the extras when I bring food to my mom’s group, and since these were totally gone, I had to make some more when we got home. I made a half recipe and used my mini muffin tin, which makes 24 little muffins. My boys ate all of them that same day. And then told me they really don’t care for blueberries. Could’ve fooled me!
What I love about this cake batter is that it really is so lightly lemony, and not too sweet. The streusel topping is where you get some sweetness from, which balances it all very nicely. And of course I love using Greek yogurt in my baked goods. Happy Monday friends!
- 3 cups all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup vegetable oil
- 1 1/2 cups sugar
- 2 eggs
- 1 cup plain Greek yogurt
- zest of one lemon
- 2 tablespoons fresh lemon juice
- 2 cups fresh blueberries
- 5 tablespoons cold cubed butter
- 3/4 cup all-purpose flour
- 1/2 cup granulated sugar
- Preheat oven to 425 degrees.
- Prepare a muffin tin with paper liners.
- In a medium bowl, mix together flour, baking powder, baking soda, and salt. Set aside.
- In the bowl of an electric mixer, blend sugar, oil, and eggs on medium speed until smooth.
- Add Greek yogurt, lemon zest, and lemon juice and blend until well combined.
- Gradually add flour mixture on low speed, and mix until flour is incorporated.
- Fold in the blueberries gently.
- Scoop the batter into each muffin cup, filling them almost full.
- Top each muffin cup with about 1-2 tablespoons of the streusel topping.
- Bake for 3 minutes, and then reduce heat to 350 degrees and bake for 22-23 more minutes. They will be just starting to turn golden brown on top.
- Remove the muffins from the tins and allow to cool.
- Repeat with the remaining batter.
- To make the crumb topping, pour the flour, sugar and cold cubed butter into a medium bowl, and using a pastry cutter or two forks, cut the butter into the flour and sugar until you are have pea sized crumbs of flour coated butter.
This looks absolutely amazing!! I was wondering because it isn’t blueberry season… do you know how well frozen blueberries would do in this recipe? Thank you!! And believe me I will be checking out more of your blog!
Hi Shannon! Thank you for you sweet comment. I have used frozen blueberries in this recipe as well as fresh. I only preferred fresh because the frozen ones were kind of juicy and turned my batter purple. But they still tasted great!
These muffins were a HUGE hit with my family and with Tori’ preshool! Thank you for another amazing recipe!
That’s so great Jessica! Thank you for your kind words.
Can these be frozen?
Hi Jennifer, thanks for your question. I have not tried freezing these yet, but I don’t see why they couldn’t.
These can be frozen and heat up very well. I love this recipe, I have to admit I was afraid of the one cup of oil in the recipe, but let’s be honest was I going to eat all of the muffins? This recipe is a huge favorite with my kids. Thanks for sharing!
Glad you liked them!
I made these delicious muffins today and they were loved by all! Thanks for the yummy recipe.
You’re very welcome. So glad everyone liked them!
how many calories are in these muffins?
Hi Kate, I don’t list nutrition info for my recipes here, but I know there are tools to help you calculate calories if you search google.
If i wanted to 12 muffins instead would of the recipe would i just i just half everything in the recipe?
Thank you!
Hi David, yes that should be just fine.
The worse recipe. I know how to bake and these muffins were all scalded on the bottom. I highly recommend not baking these at *425 because you will be greatly disappointed. I have never been so angry about a waste of ingredients.
Hi Vanessa, I’m so sorry for your frustration. I’m sure you are an excellent baker, but I’ve had great feedback on this recipe from friends who have made them, and I have also made them multiple times.
By chance did you miss the part in the directions where it says to bake them at 425 for 3 minutes, and then turn the oven temp down to 350 for the remainder of the baking time? I know that is not typical in recipes, but it helps activate the leavening agent in the recipe so that the muffins will have a greater rise.
One of the ladies in my Bible study made these for our group tonight. They were deeeeee-licious! I asked her for the recipe and she sent me your link. I will be making my own batch as soon as possible. Thanks for the recipe, Julie! 🙂
Hi Diana, I’m so glad you stopped by to say hi. And I’m glad you loved these muffins too!
Do you use plain yogurt or lemon yogurt in this recipe?
Hi Debbie, I use plain Greek yogurt.
I’m making these tomorrow morning. What do you think about putting a small dollop of lemon curd in them before they bake?
I think the flavor of the lemon curd would be perfect with these, but I’m not sure how the lemon curd would affect them if you baked it inside. If you do try, let me know how they turn out! Otherwise you could just serve the muffins with a bit of lemon curd to spread. Hope you enjoy!
Hi Julie,
Do you think I could make this recipe as a loaf? Or would that involve changing the recipe completely?
Sharon
Hi Sharon, I think it would be great as a loaf, you would just need to adjust the cooking time.
I made these today, and they were awesome. I unfortunately didn’t have enough blueberries though, so I made half with blackberries instead. Delicious! I think I may try them with other berries too, thanks for sharing this great recipe!
Shannon, glad you tried mixing the berries! Sounds perfect!
I just picked more blueberries than I know what to do with and I wanted to make blueberry muffins with greek yogurt! I try to avoid using anything but olive oil or butter in my kitchen – do you think I could substitute melted butter instead of the oil in this recipe? They look so delicious and I love the crumb topping. Everything is better with crumbs 🙂
Hi Cassie, thanks for your question. I think you could substitute butter for the oil with a good result, but I’ve found that the oil makes the muffins a little more moist. Have you tried baking with coconut oil? Hope you enjoy, and I’m jealous of all your blueberry supply!
Hi Julie,
Would it be okay to use coconut oil instead of vegetable oil? Can’t wait to try these!
Sharon
Yes, I think that should be just fine Sharon. Thanks for your question. Enjoy!
I’m wondering if I could sub some of the vegetable oil with more yogurt or unsweetened applesauce…. I just think that 1 cup of oil is a lot!! have you ever tried coconut oil before? I’d love to know your thoughts. I’m def going to try to make these but i’ll prob do half white and half wheat flour. I’m always trying to make recipes more healthy. Thanks!
Hi Tracey, you could definitely try to reduce the oil by subbing with applesauce. I would try a half cup of coconut oil (love it) and 1/2 cup applesauce. They might not turn out exactly the same as mine but still yummy! Let me know how they turn out if you do try the substitutions.
Thanks for this great recipe! I made it tonight w about half the oil content…. these are diiiiiiivine.
That’s great! I’m so glad you like them! I’ll have to try cutting back on the oil next time I make them :0)
I made these with my 4 year old daughter and they turned out great. I did reduce the oil to 1/2 cup and didn’t sub with anything. They may be a little less fluffy but still delicious and I also omitted the crumble on top. I love that these muffins are flavorful but not sweet.
My daughter even suggested making them with orange zest/juice and a different berry like strawberry or raspberry.
Thanks for a great recipe. We will use again even if we sub a few ingredients like my daughter suggested 😉
Glad you were able to adapt it to your taste! Sounds like you and your daughter make a good team :0)
Hi Julie
I tried this recipe.Result…light and yummy.MAde a few changes, increased the soda and baking powder a bit.
I didnt have greek yoghurt so I used mixed fruit instead thereby reducing the white sugar as well.Your readers should def try this one.
January 5, 2015
OMG, these muffins were amazing, I really enjoyed them, they are not the dense muffins you always find, they have lots of flavor they were so good I made another batch for my Dad’s birthday he loved them. I didn’t have any plain greek yogurt so I used blueberry greek yogurt they turned purple which I expected but the flavor was good as well. This recipe will go in the recipe book thats gets passed down the generations, Thank you Julie I can’t say enough about these muffins.
Yay that’s so great! How sweet you made them for you dad!
These muffins are amazing!! Light and has such a great balance in its taste. I baked using fan forced and had a slightly crispier struesal topping. And had only plain yogurt am sure it would have been better with Greek yogurt. Half a batter yield me 12 minis and 9 standard muffins. Another go to muffin recipe for me. Yummeh! Thank you Julie!
Tried this with 1/2 whole wheat flour, 1/2 all purpose flour, 1/2 honey 1/2 sugar, and added 2 tablespoons chia seeds and they were INCREDIBLE! Thank you so much for this recipe!
I’m going to have to try them that way! Love that you made them a little healthier.
My 3 yr old and 1yr old are both picky eaters and loved these. I made them in mini muffin pans with blueberry purée instead of whole berries and cooked for about 14 mins. Awesome. Thanks
Love the idea of a puree instead of whole berries for little ones who might like the smoother texture. Glad everyone approved!
hi Julie,
May i confirm the oven temperature is on Degree Celsius, not Fahrenheit?
My oven’s max temperature is only 250 Degree Celsius.
So it means i can’t make this muffin with it? Or how i can adjust the baking time?
Thanks.
Hi Yin, the oven temperature written is in Fahrenheit. But you could just bake them at 176 degrees Celsius (350 degrees Fahrenheit) the whole time, probably for about 25 minutes and they should be fine. Check them by inserting a toothpick into the center. When it comes out without any wet batter attached, they are done! Enjoy.
Hello!
These look fantastic! I was wondering if I could use sour cream instead of Greek yogurt? I don’t have any on hand and I’d rather not go to the store with my fussy teething toddler lol
Thanks in advance!
You sure can! Sorry your little one is having a rough time with teeth. No fun for anyone!
Was wondering if I can use blueberry jam instead of fresh blueberries?
I think they might be very good with blueberry jam. Would you just add a bit to the top and swirl it around in the batter before baking?
Hi Julie, these muffins are great! I just made them with a few substitutions and cut the recipe in half based on the amount of some ingredients I had on hand. I used honey instead of sugar, and half coconut oil/half butter in place of the oil. I was a little worried when I was putting the mix into the muffin pan because I was so thick but they turned out great!! Thanks for the recipe! also I baked them at 425 for 23 minutes. 🙂
Thank you Jackie, glad you enjoyed them!
Hi Julie,
Never made blueberry muffins before. Saw this recipie and it looked delicious . I made them this morning. They came out just like the picture. They were yummy. I will be making them again.
Thanks,
Sandy
Hi Julie, I just made these incredible muffins for my daughter’s school tomorrow. I’ve been making so many muffins but this is THE BEST one so far. I made small changes, used half sugar and half honey, used sour cream instead of Greek yogurt because I didn’t have it on hand. So moist, so fluffy and so delicious!! Had to eat one right away. And my daughter will have to take eleven muffins to school tomorrow.😜
Thank you for another great recipe.
These muffins are absolutely divine! I have made them several times and people always think they came from a bakery. The only thing I do a little different is use lemon greek yogurt and cut the oil to about 2/3 cup. Thank you Julie for a recipe I will use forever.
Hi julie, made these muffins this morning for myself and my daughter and her family. They were absolutely incredible! They looked and tasted as if I had bought them at a bakery. I did fudge a little on the lemon juice and lemon zest, with just a little more than recommended, I am very partial to the taste of lemon, and they came out just perfect!! Thank you so much for sharing this wonderful recipe with everyone and the excellent instructions.
I’m glad you tweaked the recipe to your preference and that you all enjoyed! Thanks for taking the time to leave me a note. Happy baking!
Just made these muffins today and they turned out delicious! Thanks for the recipe 🙂
You’re welcome Rachel. So glad you liked them!
Hi! I made these yesterday and they were delicious! But they were really crumbly. Tips for next time? I’m an amateur baker and don’t know how to counter that.
Leslie, glad you liked them! They may have been a little crumbly if there was slightly too much flour, or if the bake time was too long. Be careful when you measure not to pack it in the scoop (I usually try to “fluff” the flour before measuring by scooping and dumping a few times). Hope this is helpful!
If I want to make a loaf out of this recipe, should I include the same amount of everything in this recipe.?
I think this recipe as written might make enough for two standard loaf pans. So you could probably half it for one loaf. I’m guessing you would need to bake it for about 40 min? Let me know how it works out if you decide to try it!
If I make these muffins as just mini muffins what is the oven temp and how long do you bake them and how
Many mini muffins would one recipe m ale?
Thanks they sound delicious. Marilyn
Hi Marilyn,
I’m not sure how many muffins you could make because I haven’t tried mini muffins with this recipe before. I think usually mini muffins bake for about 8-10 minutes. Let me know how it goes if you try them! Thanks for your question.
These are amazing! They are cooling on my stove top as we speak! (Of course I already tried one fresh out of the oven). I highly recommend making these because they are not only delicously amazing, they are also very cute! I look forward to eating more and hearing what my family has to say about them! 🙂 Thank you for the amazing recipe!
-I tried adding a picture, but couldn’t figure out how…sorry!
Thank you Cambria! So glad you loved them too!
My go to blueberry muffin recipe!! These are the only ones I make now! So flavourful and fluffy and everyone lives them!! Thank you for sharing!
Glad to hear that Sue! Thanks!