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!
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Lemon Blueberry Greek Yogurt Muffins
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 24 1x
- Category: Breakfast
- Method: Bake
- Cuisine: American
Description
These muffins are ever so lightly lemony with tangy blueberries and a sweet, crumbly, buttery streusel topping. They’ll make your Monday happy!
Ingredients
- 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
Streusel Topping
- 5 tablespoons cold cubed butter
- 3/4 cup all-purpose flour
- 1/2 cup granulated sugar
Instructions
- 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.
Streusal Topping
- 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.
Nutrition
- Serving Size: 1 Muffin
- Calories: 256
- Sugar: 18g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 2.4g
- Unsaturated Fat: 9.1g
- Trans Fat: 0.3g
- Carbohydrates: 34g
- Fiber: 0.8g
- Protein: 3.6g
- Cholesterol: 22mg
Shannon says
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!
Julie says
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!
Jessica says
These muffins were a HUGE hit with my family and with Tori’ preshool! Thank you for another amazing recipe!
Julie says
That’s so great Jessica! Thank you for your kind words.
Jennifer G says
Can these be frozen?
Julie says
Hi Jennifer, thanks for your question. I have not tried freezing these yet, but I don’t see why they couldn’t.
Delores says
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!
Julie says
Glad you liked them!
Jenna says
I made these delicious muffins today and they were loved by all! Thanks for the yummy recipe.
Julie says
You’re very welcome. So glad everyone liked them!
kate says
how many calories are in these muffins?
Julie says
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.
david says
If i wanted to 12 muffins instead would of the recipe would i just i just half everything in the recipe?
Thank you!
Julie says
Hi David, yes that should be just fine.
Vanessa says
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.
Julie says
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.
Diana says
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! 🙂
Julie says
Hi Diana, I’m so glad you stopped by to say hi. And I’m glad you loved these muffins too!
Debbie says
Do you use plain yogurt or lemon yogurt in this recipe?
Julie says
Hi Debbie, I use plain Greek yogurt.
PineappleGirl says
I’m making these tomorrow morning. What do you think about putting a small dollop of lemon curd in them before they bake?
Julie says
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!
sharon says
Hi Julie,
Do you think I could make this recipe as a loaf? Or would that involve changing the recipe completely?
Sharon
Julie says
Hi Sharon, I think it would be great as a loaf, you would just need to adjust the cooking time.
Shannon says
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!
Julie says
Shannon, glad you tried mixing the berries! Sounds perfect!
Cassie's Kitchen says
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 🙂
Julie says
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!
Cathy says
I made these muffins tonight and they are light, fluffy and delicious. I prefer butter over oil so I used one cup of melted butter. I added one tsp pure vanilla extract. I didn’t have all-purpose flour so I substituted it with cake flour. The yogurt I used is Greek Gods honey yogurt which is slightly sweet.
Sharon says
Hi Julie,
Would it be okay to use coconut oil instead of vegetable oil? Can’t wait to try these!
Sharon
Julie says
Yes, I think that should be just fine Sharon. Thanks for your question. Enjoy!
Tracey says
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!
Julie says
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.
hibba says
Thanks for this great recipe! I made it tonight w about half the oil content…. these are diiiiiiivine.
Julie says
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)
Ashleigh says
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 😉
Julie says
Glad you were able to adapt it to your taste! Sounds like you and your daughter make a good team :0)
anisa says
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.
Megan says
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.
Julie says
Yay that’s so great! How sweet you made them for you dad!
yati says
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!