Zesty Lemon Blueberry Greek Yogurt Muffins—Moist & Tangy

These muffins are lightly lemony with tangy blueberries and a sweet, crumbly streusel topping. They’re tender, moist, and perfect for a cheerful breakfast or snack.

• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup vegetable oil
• 1 1/2 cups sugar
• 2 eggs
• 1 cup plain Greek yogurt
• zest of one lemon
• 2 tablespoons fresh lemon juice
• 2 cups fresh blueberries

Streusel Topping

• 5 tablespoons cold cubed butter
• 3/4 cup all-purpose flour
• 1/2 cup granulated sugar

Instructions

1. Preheat oven to 425°F (220°C).
2. Line a muffin tin with paper liners.
3. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
4. In the bowl of an electric mixer, beat sugar, oil, and eggs on medium speed until smooth.
5. Add Greek yogurt, lemon zest, and lemon juice; mix until combined.
6. Add the flour mixture gradually on low speed, mixing until incorporated.
7. Gently fold in the blueberries to avoid breaking them.
8. Spoon batter into each muffin cup, filling almost to the top.
9. Top each muffin with 1–2 tablespoons of streusel.
10. Bake 3 minutes at 425°F, then reduce oven temperature to 350°F (175°C) and bake 22–23 more minutes, until tops are lightly golden.
11. Remove muffins from the tin and cool on a wire rack.
12. Repeat with any remaining batter.

Streusel Topping

1. Combine flour, sugar, and cold cubed butter in a bowl. Use a pastry cutter or two forks to cut the butter into the dry ingredients until pea-sized, crumbly pieces form. Sprinkle over the muffins before baking.