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U.S. Highbush Blueberry Council

Lemon Blueberry Muffins
Blueberry Mini-Muffins

With a match as perfect as lemon and blueberry, you can only get something good. But that’s just one thing our Lemon Blueberry Muffins have going for them. They’re also simple to make and lower in fat and calories than many other muffins. From breakfast and brunch to picnics and mid-day snacks, these Lemon Blueberry Muffins are as versatile as they come.


  • 2 cups flour
  • ¾ cup sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup low-fat lemon yogurt
  • 2 eggs, lightly beaten
  • 1 egg white
  • ¼ cup melted butter
  • 1 cup fresh blueberries


  1. Preheat oven to 400°F
  2. Lightly spray 12 muffin cups with nonstick cooking spray
  3. In a large bowl, combine flour, sugar, baking powder, baking soda and salt until well blended
  4. In a small bowl, whisk yogurt, eggs, the egg white and melted butter until blended
  5. Stir yogurt mixture into flour mixture just until combined
  6. Stir in blueberries
  7. Into each muffin cup, spoon about ¼ cup batter
  8. Sprinkle each with about 1 teaspoon of granola, if desired
  9. Bake until golden brown, about 15 minutes
  10. Remove muffins from cups
  11. Cool on wire racks
  12. Repeat with remaining batter, partially filling empty cups with water

Number of servings (yield): 18 muffins


Per Muffin:

131 calories

3 g protein

3.5 g fat

22 g carbohydrate

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