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OMG Chocolate Desserts

food blog with yummy and easy recipes

  • Home
  • About
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      • Cakes
      • Cheesecakes
      • Cupcakes
      • Cookies
      • Bars and Brownies
      • Pies
      • Sweets
      • Other
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      • Bread
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      • Coffee Cakes
      • Cinnamon Rolls
      • Pastries
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      • Appetizers
      • Dinner
      • Lunch
      • Salads
      • Sides
  • Holidays
    • All Christmas Easter Halloween July 4th Thanksgiving Valentine’s Day
      Holidays

      Carrot Apple Cheesecake Blondies

      February 10, 2019

      Holidays

      Banana Bread Cheesecake

      February 2, 2019

      Holidays

      Red Velvet Cheesecake Cupcakes

      January 22, 2019

      Holidays

      My Best Christmas Desserts Ever

      December 15, 2018

      Christmas

      My Best Christmas Desserts Ever

      December 15, 2018

      Christmas

      Hot Chocolate Lasagna

      December 9, 2018

      Christmas

      Christmas Tree Cheesecake

      December 7, 2018

      Christmas

      Peppermint Crunch Sugar Cookies

      November 30, 2018

      Easter

      Carrot Apple Cheesecake Blondies

      February 10, 2019

      Easter

      Banana Bread Cheesecake

      February 2, 2019

      Easter

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      Halloween

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      September 8, 2018

      Halloween

      Pumpkin Bars with Cream Cheese

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      Pumpkin Bars with Cream Cheese

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BreakfastMuffins

Lemon Blueberry Muffins

written by Vera Z. June 1, 2017

Lemon Blueberry Muffins with streusel crumb topping is the best BREAKFAST IDEA to MAKE AHEAD and grab ON THE GO on a busy morning. This EASY RECIPE with Greek yogurt makes the best, moist, homemade, bakery style muffins.

I’m sure your toddlers and even picky eaters will love these Lemon Blueberry Muffins, too. Whether you make a breakfast for your family to eat at home or pack a lunch box for school, your kids will be happy to have a few of these yummies.

Actually a mug of freshly brewed coffee and a blueberry muffin are my favorite way to start a work day.

As a matter of fact I’ve already shared blueberry muffins recipe a few years ago. That was my Blueberry Muffins with Streusel Crumbs. I’ve got so many good reviews from my readers then.They said it was the best homemade blueberry muffins recipe they have ever tried.

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However, that recipe was very quick and easy. It became my go-to muffin recipe. You don’t even need a mixer for those muffins. All you have to do is to simply whisk all ingredients by hand and you’re done. The secret ingredient for perfectly moist blueberry muffins is Greek yogurt. So I used it again in this Lemon Blueberry Muffins recipe.

Although the original recipe was great I became a bit boring with it. I decided to make a little twist on my old Blueberry Muffins. I’m not a huge fan of a lemon flavor. However I added some freshly squeezed lemon juice and grated lemon zest in the batter. I was very satisfied with the result, so I’m sharing it today with you.

If you love blueberry lemon muffins I suggest you to try this quick and easy recipe with Greek yogurt. Don’t worry, if you doesn’t like Greek yogurt, you won’t taste it in the muffins. But it will keep your muffins very moist.

Delicious, Quick and Easy Muffins Recipes:

Skinny Banana Muffins

Lemon Poppy Seed Muffins

Raspberry Streusel Muffins

Blueberry Muffins with Streusel Crumbs

Lemon Blueberry Muffins with streusel crumb topping is the best BREAKFAST IDEA to MAKE AHEAD and grab ON THE GO on a busy morning.





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Lemon Blueberry Muffins


★★★★★ 4.3 from 3 reviews
  • Author: Vera Zecevic
  • Prep Time: 10
  • Cook Time: 15
  • Total Time: 25
  • Yield: 12-14
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Description

Lemon Blueberry Muffins with streusel crumb topping is the best BREAKFAST IDEA to MAKE AHEAD and grab ON THE GO on a busy morning.


Ingredients

For Streusel Topping:

  • 1 cup all-purpose flour
  • 1/2 cup granulated sugar
  • ½ teaspoon cinnamon (or more to taste)
  • 6.5 Tablespoon unsalted butter-melted

For Lemon Blueberry Muffins:

  • 1 ½ cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2/3 cup granulated sugar
  • 1 Tablespoon grated lemon zest
  • 2 eggs
  • 2/3 cup Greek yogurt
  • 1/3 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 2 Tablespoons fresh lemon juice
  • 1 and 1/3 cups blueberries-fresh or frozen (reserve ½ cup of blueberries for topping)
  • 1 tablespoon flour

Instructions

  1. Preheat oven to 400 F degrees and line standard muffin or cupcake pan with paper liners and set aside.
  2. To make the crumb topping in a small bowl, whisk together flour, sugar and cinnamon, add melted butter and stir with a fork until crumbly. Refrigerate until ready to use.
  3. To make the muffins in large bowl stir together flour, baking powder and salt and set aside.
  4. In a medium bowl place 2/3 cup granulated sugar and lemon zest and rub for a minute. Add eggs and whisk together eggs and lemon-sugar until combined. Whisk in yogurt, oil, lemon juice and vanilla extract (mixture should be pale and yellow)
  5. Fold wet ingredients into dry ingredients and whisk everything together.
  6. Reserve ½ cup of blueberries for topping. Place remaining blueberries in a small bowl. Dust blueberries with 1 tablespoon flour and toss them until all blueberries are coated with thin layer of flour and then fold them really gently in the batter.
  7. Spoon batter into prepared muffin tins, filling maximum 2/3 of each cup and gently tap the pan on the work surface to set. Cover the batter with the remaining blueberries and then cover the blueberries generously with streusel topping.
  8. Place them in the oven and bake at 400 F for 5 minutes, then REDUCE THE OVEN TEMPERATURE TO 375 F and bake 13-15 minutes or until the toothpick inserted in the center comes out clean.
  9. Cool for 5 minutes in the pan then remove muffins and cool on a wire rack.

blueberrylemon
24 comments
18
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Vera Z.

previous post
No Bake Summer Berry Lasagna
next post
Crispy Baked Parmesan Chicken

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24 comments

Tina Cloer August 6, 2017 - 11:31 pm

I made these today with my son, they were so easy to make and were very good! Thanks for the recipe!

Reply
Vera Zecevic August 8, 2017 - 8:33 pm

Thanks Tina 🙂

Reply
Joan February 10, 2018 - 2:33 pm

Just made these. Amazing! Great lemony flavor. Five stars.

Reply
Vera Z. February 10, 2018 - 2:41 pm

Thanks Joan 🙂

Reply
Veronica Moreno March 3, 2018 - 1:57 am

Made these tonight and everyone LOVED them! Had to make a second batch right away. Thx for sharing

Reply
Vera Z. March 4, 2018 - 3:05 pm

Thanks Veronica, you’ve made my day 🙂 !

Reply
Jasmine April 4, 2018 - 11:20 am

Coils someone convert the cups to grams and oil and yogurt to millilitres?

★★★

Reply
Jasmine April 4, 2018 - 12:31 pm

Could someone convert the cups to grams and oil and yogurt to ml? Also what cups did you use. I’m from England so the US ones are usually different and I know that the measurements will have to be precise to achieve the proper results. Thanks xx

Reply
Vera Z. April 6, 2018 - 4:50 pm

Hi Jasmine, 1 cup is 240 ml, 1 Tablespoon is 15 ml and 1 teaspoon is 5 ml. 1 cup of flour is about 125 grams, 1 cup of sugar is 200 grams, 1 Tbsp. butter is 14-15 grams.

Reply
Jasmine April 8, 2018 - 9:34 am

Thank you. I bought some measuring cups now so can I measure the liquids using the cups or do I need a Pyrex liquid measuring glass? X

Reply
Lemon Coffee Cake - OMG Chocolate Desserts May 4, 2018 - 8:13 pm

[…] However, if you are a lemon lover, then you will love this cake. If you need more lemon recipes check this Lemon Poppy Seed Muffins or Lemon Blueberry Muffins. […]

Reply
Dragana May 30, 2018 - 12:35 pm

5 stars! Always a crowd pleaser. My daughter and i run a B&B and this is one of the first things we run out of when the breakfast is served. A prominent chef owing three restaurants in Toronto said “These muffins are exquisite” and they are. Thank you! 🙂

Reply
Vera Z. May 31, 2018 - 5:26 pm

Thank you so much, Dragana 🙂

Reply
Theresa July 19, 2018 - 1:12 am

Can I use whole wheat flour?

Reply
July 21 Market - Creston Valley Farmers' Market July 20, 2018 - 5:48 pm

[…] make them for me again. If you can handle turning the oven on in this heat, give this recipe from Oh My Goodness Desserts a […]

Reply
Donna August 16, 2018 - 3:19 pm

I really liked this recipe, but did not taste the lemon flavor. So the next time I replaced the vanilla with 1/2 teaspoon lemon extract and there it was! I also increased the blueberry to 2 cups. The recipe made a dozen cupcake sized muffins and 2 jumbo muffins. One other thing I did was to decrease the butter in the strusuel to 6 tablespoons as that was perfect in my opinion. Thank you for the wonderful recipe!

Reply
Vera Z. August 16, 2018 - 5:14 pm

Thanks Donna !

Reply
Christine Holtzer November 8, 2018 - 7:59 pm

Made these and loved them. Full of blueberries and a little lemon flavor. Will keep using this recipe.

Reply
Vera Z. November 9, 2018 - 3:49 pm

Thanks Christine 🙂

Reply
Dori December 14, 2018 - 8:29 am

I made these lemon blueberry muffins vegan version and omgosh they were one of the best vegan muffins I ever tasted:) Super great recipe ! I can’t to try another recipe for Christmas time .

★★★★★

Reply
Jen January 23, 2019 - 8:36 pm

This is my favorite blueberry muffin recipe. I just looked it up to make them again today because I’m craving them! 🙂

Reply
Vera Z. January 26, 2019 - 1:57 pm

Thanks Jen!

Reply
Katie January 31, 2019 - 4:17 pm

These are so yummy! My husband is always asking me to make them 🙂

★★★★★

Reply
Vera Z. February 1, 2019 - 11:42 am

Thanks Kathie!

Reply

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Hello and welcome to my kitchen!!! Thanks for stopping by! I’m so happy you’re here! Let me introduce myself. I am Vera, the food blogger behind Oh My Goodness Chocolate Desserts.

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