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Greek Yogurt Blueberry Lemon Muffins Recipe (breakfast time!) by Brenda Ponnay for Alphamom.com

Yummy Greek Yogurt Blueberry Lemon Muffins!

By Brenda Ponnay

It’s lemon season here in Southern California so I’ve been baking every lemon treat in my arsenal. One of those treats is my great grandmother’s lemon bread recipe. It’s been my favorite for as long as I can remember and talked about in my family for generations. My great grandmother is long gone but her recipe is safely tucked into my antique recipe box and I hope to pass it on to my children (and you!) too.

Greek Yogurt Blueberry Lemon Muffins Recipe (breakfast time!) by Brenda Ponnay for Alphamom.com

To add variety and a twist to the lemon loaf recipe, I decided to replace the milk in the recipe with a cup of plain greek yogurt (it adds a little extra protein, too).  I also decided modify the recipe and make muffins instead of the bread loaf that my great grandmother always made because muffins are more portable and fit great into the hands of kids who are late for school and need a quick-get-out-the-door breakfast.  And, then I added blueberries too because they were on sale and they are just so delicious!

Greek Yogurt Blueberry Lemon Muffins Recipe (ingredients) by Brenda Ponnay for Alphamom.com

Ingredients for my twist on the Lemon Loaf

  • 2 cups of sugar
  • 1 1/2 sticks of melted butter (salted is fine)
  • 4 eggs
  • 1 cup of Greek Yogurt
  • 3 cups of flour
  • 4 tsp of baking powder
  • 1 tsp salt
  • grated rind of 2 lemons
  • 1 cup fresh blueberries

Ingredients for Lemon Glaze*

  • juice of 2 lemons
  • 1 1/2 tbs powdered sugar

Greek Yogurt Blueberry Lemon Muffins Recipe (prep) by Brenda Ponnay for Alphamom.com

Recipe for Greek Yogurt Blueberry Lemon Muffins

  1. Preheat oven to 350˙F.
  2. Line muffin tins with muffin papers or lightly spray them with butter spray.
  3. Zest two lemons (I did three because we are lemon rebels)
  4. Mix sugar, butter, eggs, yogurt, flour, baking powder, salt and lemon zest together in a medium-sized bowl.
  5. Gently fold in blueberries.
  6. Pour batter into muffin tins.
  7. Bake for 30 minutes or until golden brown on top and a a toothpick comes out clean when you poke it into a muffin.

Greek Yogurt Blueberry Lemon Muffins Recipe (baking!) by Brenda Ponnay for Alphamom.com

While you are letting your muffins cool, make the glaze.

Directions for making our lemon glaze:

  1. Combine the juice of two lemons and sugar.

*Our glaze came out a bit runny so feel free to up the sugar measurement if you don’t want it soaking into the muffin bread completely. We also poured our glaze into a squeeze bottle for more fun and less mess.

Greek Yogurt Blueberry Lemon Muffins Recipe (lemon glaze) by Brenda Ponnay for Alphamom.com

Drizzle the glaze onto the muffins and then set aside to let it set.

Greek Yogurt Blueberry Lemon Muffins Recipe (muffins!) by Brenda Ponnay for Alphamom.com

Enjoy!

Brenda Ponnay
About the Author

Brenda Ponnay

Brenda Ponnay is a stealthy secret agent who juggles parenthood to her adorable daughter by day and freelance graphic design/illustration by night. Whether it’s painting, baking, drawing, mak...

Brenda Ponnay is a stealthy secret agent who juggles parenthood to her adorable daughter by day and freelance graphic design/illustration by night. Whether it’s painting, baking, drawing, making castles out of cardboard boxes or just doing the laundry with flair, Brenda Ponnay has learned that what really makes her happy is being creative every single day.

You can read about all her crazy adventures on her personal blog: Secret Agent Josephine.

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Comments

  • Kristin

    Huge lemon blueberry fan! I’m making these right now for my office birthday treat. I’ve got the first batch cooling and the second batch baking. But unfortunately the tops of the muffins sank a bit. I’m hoping they still taste as good. The batter was delicious!!

    As I’m watching my second batch bake, I think I may have overfilled the cups. And there in lays part of my problem.