Make Ahead Lemon Blueberry Muffins

Tender, moist and loaded with blueberries, these Lemon Blueberry Muffins are a simple make ahead breakfast recipe that are sure to become a staple in your household.

Lemon Blueberry Muffins from Holley Grainger

Ever since the girls were little, baking muffins together on the weekends became “our thing.” We experimented with quite a few flavor combinations (most of which included some form of chocolate) but fell in love with the bright flavor of these blueberry muffins with lemon. Thanks to the addition of Greek yogurt, the muffins repeatedly came out of the oven tender, fluffy and moist. 

Before you try out the recipe, be sure to read on (below) for three very important muffin making tips: how to prevent muffins from being tough, how to keep blueberries from sinking and how to store muffins. 


Lemon Blueberry Muffins from Holley Grainger

How to Prevent Tough Muffins

While it means one more (small) bowl to clean, I like using the two bowl method when I make muffins. By combining the dry ingredients in one large bowl and the wet ingredients in a smaller bowl, I’m able to mix and distribute the ingredients evenly. Then, when I add the two together to make a batter, it is only necessary to just a little. Over mixing the batter produces more gluten which results in a tougher less fluffy muffin. 


How to Keep Blueberries from Sinking to the Bottom of Muffins

The tops of muffins are my favorite thing. So imagine my disappointment when I bite into a blueberry muffin and end up berry-less. Unfortunately, blueberry sinkage in a real thing but I’ve found that the best way to prevent blueberries from sinking in muffins is to toss them in flour. In fact, I whisk together the dry ingredients until they are thoroughly mixed and then toss with the blueberries.

The reasoning is this…the flour coated around the blueberries will absorb some of their liquid resulting in a better chance of not having them sink. In fact, this same technique can be applied to other foods baked into muffins such as chocolate chips, nuts and other fruits (fresh or dried). 


How to Store Blueberry Muffins

If you’ve ever experienced a tacky or sticky muffin top the day after storing, odds are you covered the muffins before they were completely cool. Therefore, moisture becomes trapped inside resulting in a soggy top. The best way to prevent muffin tops from becoming sticky is to allow them to cool individually (not in the muffin tin) and completely on a wire rack. Once they are cool, store in an airtight container on the counter for up to 3 days or freeze for up to two months.

Frozen muffins can be defrosted on the counter in around an hour. In a rush? Heat them up quickly by using the defrost button on the microwave and following the prompts. If you don’t have that feature on your microwave, set to half power and defrost for one to two minutes. Or, if you prefer to use the oven, place muffins on a baking sheet and cook at 300 degrees F for 15-20 minutes. 


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Lemon Blueberry Muffins


How to Make Lemon Blueberry Muffins

Lemon Blueberry Muffins from Holley Grainger

Lemon Blueberry Muffins

  • Author: Holley Grainger
  • Prep Time: 10
  • Cook Time: 15
  • Total Time: 25 minutes
  • Yield: 20 muffins 1x
  • Category: Breakfast


Tender, moist and loaded with blueberries, these Lemon Blueberry Muffins are a simple make ahead breakfast recipe that are sure to become a staple in your household.



2 cups all-purpose flour

1/2 cup old-fashioned rolled oats

1 cup packed light brown sugar

1 tablespoon baking powder

2 teaspoons baking soda

½ teaspoon salt

1 cup fresh blueberries

1¼ cup low-fat vanilla Greek yogurt

¼ 2% reduce-fat milk

¼ cup butter, melted

1 tablespoon fresh lemon juice

1 large egg, lightly beaten

2 tablespoons granulated sugar


  1. Preheat oven to 400°F.
  2. Combine 2 cups flour, ½ cup oats and next 4 ingredients in a large bowl, stirring with a whisk. Stir in blueberries and toss until coated with flour mixture making sure not to crush berries. Make a well in the center of the mixture.
  3. Combine yogurt and next 4 ingredients in a small bowl; add to flour mixture, stirring just until moistened. Batter will still be lumpy. Do not overstir batter.
  4. Fill 20 paper-lined muffin cups (1/2-cup capacity) in two or more muffin pans about 2/3 full with batter. Spoon batter into prepared muffin cups. Sprinkle granulated sugar evenly over muffins.
  5. Bake at 400°F for 15 to 20 minutes or until muffins spring back when lightly touched in center. Remove from pans immediately and cool 5 minutes on wire racks.


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