Blueberry Lemon Muffins

I’m going to give you the best muffin recipe right now. Deb from Smitten Kitchen referred to it in that way, and after making her recipe over the weekend, I can attest that it is actually quite good.

Update, ten years later: I actually like this recipe for these nutritious blueberry muffins!

Nobody could tell that the muffins were actually healthy muffins posing as insanely delicious muffins since they were so light, fluffy, and tasty when they were finished. To make sure the muffins would turn out as light and fluffy as they would with white flour, I used whole wheat pastry flour. Greek yogurt added a rich texture, while lemon zest enhanced the flavor.

I used blueberries and blackberries for the fruit, while Deb only used blueberries. Both of those berries are out of season, but you are more than welcome to use frozen fruit or another seasonal fruit in their place. It’s impossible to go wrong with this adaptable recipe!

Also read: Honey Whole Wheat Banana Bread


  • 5 tablespoons softened unsalted butter
  • 1/2 cup sugar (I used organic turbinado sugar)
  • One big egg
  • 3/4 cup plain Greek yogurt (I used Chobani yogurt with 0% fat)
  • 1/8 teaspoon lemon zest, grated
  • 1 1/2 cups whole wheat flour for pastry
  • Baking powder, 1 1/2 teaspoon
  • 1/4 tsp. baking soda
  • 4 grains of salt
  • a quarter cup of blueberries, fresh or frozen (don’t bother defrosting if frozen). Any fruit that goes well in muffins, I would imagine!


  1. Turn on the 375°F oven.
  2. Use paper liners or nonstick cooking spray to line a muffin pan.
  3. Use an electric mixer to whip the butter and sugar until they are light and fluffy (Deb did this). I didn’t have an electric mixer, so I whisked the ingredients together by hand.
    Then whisk in the egg, yogurt, and zest.
  4. Sift the flour, baking powder, baking soda, and salt together if you have a sifter, then dust half of the dry ingredients over the batter. Since I didn’t have a sifter, I combined the dry components in a different basin before adding them to the dish containing the liquid ingredients.
  5. Assemble by combining.
  6. Add the remaining dry ingredients to the batter and stir just long enough to incorporate the flour.
  7. Add your blueberries (or other fruit, if using) gently by folding them in.
  8. Bake for 25 to 30 minutes, or until brown on top. Enjoy!