Lemon and Wild Blueberry Muffins

Name: Lemon and Wild Blueberry Muffins
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Cuisine: American
Ingredients: 1 1/4 cups all-purpose flour; 1/2 cup white whole wheat flour; 1/2 cup sugar; 2 teaspoons baking powder; 1 teaspoon baking soda; pinch of salt; 6 oz. Lemon yogurt; 1/4 cup vegetable oil; 1 large egg; zest of 1 lemon; 2 T lemon juice; 1/2 cup frozen wild blueberries

3 steps

Prep:10minCook:18min

Delicious lemon and wild blueberry muffins with a perfect balance of tart and sweet. Quick and easy to prepare, ideal for breakfast or a snack.

Updated at: Wed, 10 Dec 2025 23:19:30 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

Moderate

Nutrition per serving

Calories162.9 kcal (8%)

Total Fat5.7 g (8%)

Carbs25.4 g (10%)

Sugars10.3 g (11%)

Protein3 g (6%)

Sodium182.3 mg (9%)

Fiber1.1 g (4%)

% Daily Values based on a 2,000 calorie diet

Ingredients

12 servings

1 ¼ cupsall-purpose flour

½ cupwhite whole wheat flour

½ cupsugar

2 teaspoonsbaking powder

1 teaspoonbaking soda

salt

6 ozLemon yogurt

¼ cupvegetable oil

1egg

large

1zest of lemon

2 tlemon juice

½ cupfrozen wild blueberries

Instructions

Step 1

Preheat the oven to 375°F. Line a 12-cup muffin tin with paper liners or coat with cooking spray.

Step 2

Whisk together the flours, sugar, baking powder, baking soda, and salt in a medium bowl. Combine the yogurt, oil, egg, lemon zest, and lemon juice in a small bowl. Pour the yogurt mixture into the flour mixture and mix until just blended—do not overmix. Fold in the frozen blueberries, taking care not to smash them.

Step 3

Divide the batter among the muffin cups. Bake for 16 to 18 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Let the muffins cool in the pan for 5 minutes before transferring to a rack to cool completely.