Go Back
+ servings
Print Recipe
0 from 0 votes

Mini Blueberry Lemon Muffins

These Mini Blueberry Lemon Muffins make the best on-the go breakfast for busy mornings! Each muffin is packed with blueberries and zesty lemon flavor!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: blueberry muffin, breakfast, healthy muffins, kid friendly
Servings: 3 dozen


  • 1 cup all-purpose flour or whole wheat
  • 1 tsp. baking powder
  • 1/4 tsp. salt
  • 1/4 cup butter; melted
  • 1/2 cup sugar
  • 1 egg
  • 2 Tbsp. lemon juice
  • 1/2 tsp. vanilla extract
  • 1 Tbsp. milk
  • 1/4 cup vanilla yogurt
  • 1 cup fresh blueberries


  • Preheat oven to 350 degrees and spray a mini muffin pan with nonstick cooking spray and set aside.
  • In a medium bowl, combine flour, baking powder and salt. Stir to combine.
  • In a small bowl whisk together the melted butter, sugar, egg, lemon juice, vanilla extract, milk, and yogurt until combined. Add the flour mixture and mix until all ingredients are incorporated. Fold in the blueberries just until combined.
  • Evenly distribute the muffin batter into the muffin pan and bake for 15-18 minutes. Insert a toothpick in the center of a muffin and make sure it comes out clean. If it does, the muffins are baked all the way. Cool for a few minutes before serving, enjoy!


  1. Store these muffins in an airtight container on the counter for up to 3 days or in the refrigerator for up to 1 week.
  2. You can also freeze the muffins in an airtight container or large ziplock bag for up to 3 month. When ready to defrost thaw out on the counter for a few hours and reheat in the oven or microwave.