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Lemon Blueberry Muffins

September 2, 2021 | By Jeremy Scheck | 5 Comments

This recipe is adapted from Once Upon A Chef.

Lemon Blueberry Muffins


  • 1/2 cup (113g) unsalted butter, softened to room temperature
  • 1 cup (200g) white sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • zest of 2 lemons
  • 1/2 cup (140g) full fat greek yogurt
  • 2-1/4 cups (340g) fresh blueberries
  • 2 cups (240g) all purpose flour
  • 2 teaspoons baking powder
  • Pinch of kosher salt
  • 2 tablespoons raw sugar (aka turbinado, demerara) for sprinkling on top (regular sugar is fine too)


  1. Preheat the oven to 375° F. Line a 12 cup muffin tin with cupcake liners.
  2. In a large bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time and beat until creamy.
  3. Mix in the vanilla extract, lemon zest, and greek yogurt.
  4. Add in the blueberries and then measure the flour directly on top to slightly coat the blueberries (this keeps them from sinking when the muffins bake). Add in the baking powder and salt. Gently fold everything together until there are no streaks of flour left.
  5. Bake 26-30 minutes and let cool before handling.
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  1. So so yummy! Perfect texture and the greek yogurt adds a really nice tang. Anytime I want to make something specific I check here first and these did not disappoint! :))

  2. Made these for a school bake sale, and they are very good. I had one person say they are a bit more crumbly than they prefer, but I love the texture!

  3. I replaced the blueberries with frozen cranberries and also doubled the amount, they turn out great every time

  4. I have made this recipe at least a dozen times and love it. I don’t use blueberries, instead I use a cup of frozen cranberries and the results are fantastic!

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