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
Olivia says
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!
Julie says
I’m going to have to try them that way! Love that you made them a little healthier.
Lori says
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
Julie says
Love the idea of a puree instead of whole berries for little ones who might like the smoother texture. Glad everyone approved!
Yin says
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.
Julie says
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.
Rachel says
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!
Julie says
You sure can! Sorry your little one is having a rough time with teeth. No fun for anyone!
Yati says
Was wondering if I can use blueberry jam instead of fresh blueberries?
Julie says
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?
Jackie says
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. 🙂
Julie says
Thank you Jackie, glad you enjoyed them!
Sandy Middleton says
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
Suzanne says
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.
Julie E. says
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.
Catherine says
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.
Julie says
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!
Rachel says
Just made these muffins today and they turned out delicious! Thanks for the recipe 🙂
Julie says
You’re welcome Rachel. So glad you liked them!
Leslie says
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.
Julie says
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!
Denee Dow says
If I want to make a loaf out of this recipe, should I include the same amount of everything in this recipe.?
Julie says
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!
Marilyn says
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
Julie says
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.
Cambria Alexander says
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!
Julie says
Thank you Cambria! So glad you loved them too!
Sue says
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!
Julie says
Glad to hear that Sue! Thanks!
Iris Walraven says
Hi Everyone!
For those who want to make this into a loaf:
i made the full recipe as shown above, dumped it into a big ovendish lined with parchment paper and baked it for 10 minutes on 200°C and another hour on 180°C and it turned out perfect!
Alison says
I love this recipe!! They turned out great! My husband said my muffins looked professional and tasted delicious😀I love making muffins like this but this is the first recipe that turned out perfect for my family and enough to share with a neighbor! By the way, I used vanilla Greek yogurt and it works great! Thanks for sharing!
Sigrid says
Oh my goodness! So delicious. I tinkered with this a bit, partly because I didn’t want to go shopping…..I used half almond meal and half white all purpose flour and cut back sugar just a little bit (left out 1/4 cup sugar). I used the yogurt I happened to have around, which turned out to be around 1/3 lemon yogurt, 1/3 blueberry yogurt and 1/3 Icelandic vanilla yogurt. I didn’t have fresh lemons, to zest, so I left that out. AND I forgot to put the streusel on top. And they still turned out delicious! thank you .
Julie says
I love that you tinkered with the recipe and made it your own. I always appreciate using what I have on hand! Glad you enjoyed them.
Karen says
These are the best blueberry muffins, with a twist, I have ever tasted! They are a favorite with family and friends. I have made them half a dozen times now. Then again…your Best Ever Pumpkin muffins are a favorite as well! Two different tastes but equally yummylicious. I found your lovely little kitchen.com two years ago and it is my go-to for favs. My eleven year old grandson thinks the pumpkin ones are the best, and a few times I’ve added butterscotch chips and lessened the amt of sugar it calls for. And I thought I was “the best baker ever!” Lol
Julie says
So glad you enjoyed!