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!
PrintLemon Blueberry Greek Yogurt Muffins
These muffins are ever so lightly lemony with tangy blueberries and a sweet, crumbly, buttery streusel topping. They’ll make your Monday happy!
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 24 1x
- Category: Breakfast
- Method: Bake
- Cuisine: American
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
Just made these muffins today and they turned out delicious! Thanks for the recipe š
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! š 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!
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 200Ā°C and another hour on 180Ā°C and it turned out perfect!
I love this recipe!! They turned out great! My husband said my muffins looked professional and tasted deliciousšI 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!
Oh my goodness! So delicious. I tinkered with this a bit, partly because I didnāt 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 didnāt 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 .
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.
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 Iāve added butterscotch chips and lessened the amt of sugar it calls for. And I thought I was āthe best baker ever!ā Lol
So glad you enjoyed!
I love this recipe. I used dried blueberries and that worked well!
They freezes well. I heat them in the microwave for 30-45seconds then devour them from my breakfast.
I made 12 bigger ones and needed to bake them for an extra 10minutes.
Thank you Sarah! Good to know that dried blueberries work well.
If I make these without the crumb topping would I need to make oven temperature/time adjustments?
Looking forward to trying this banana, lemon, blueberry combo –to use up the frozen over-ripe bananas in my freezer!!
These are wonderful muffins! I tweaked the recipe slightly- as I only had vanilla sweetened yogurt (so I reduced the sugar), and I added vanilla powder, and doubled the baking powder for a little extra lift. Turned out amazing, with a nice delicate crust. Thanks!
Thank you so much, Paula.
Iāve kept this recipe in mind for the past couple years and have made it a couple times and itās just delicious. Expressing my appreciation now as Iām due to make another batch of these!!
Amazing!!!
This is such a delicious recipe! Thank you so much for sharing. Every time I make it everyone devours it!
Will never make these again . Dry and I followed diretions to letter. Time consuming and not cheap to make! Very dissappointed.