Best Lemon Yogurt Muffins

Delicious Lemon Yogurt Muffins made with fresh lemon and almond flour are loaded with citrusy goodness that your whole family will love!

This recipe post is finally getting an overhaul with new pictures and variations! 😅 The good news is that it's the same great recipe plus a few variations.

For instance, I've made fresh blueberries optional after my youngest asked me to make lemon yogurt muffins without blueberries. What can I say, I'm a dietitian and I'm also busy, so I like to keep muffins that my kids like on hand at all times!

And, if your kids love muffins as much as mine do, be sure to also make my other muffin recipes, like Banana Carrot Muffins with Raisins and Zucchini Banana Chocolate Chip Muffins!

Jump to:

• Why You'll Love This Recipe
• Dietitian Tip
• Recipe Variations
• Ingredient Notes
• How to Make Lemon Yogurt Muffins
• Helpful Tips
• Questions You May Have
• Related Recipes
• More Snack Recipes
• 📖 Recipe

Why You'll Love This Recipe

• Easy Recipe No mixer needed! If you can zest a lemon, you can make these muffins! 🤩
• Kid Approved These light and refreshing muffins make a delicious after-school snack or addition to school lunches. They are my youngest daughter's favorite muffins!
• 'Healthy Muffins' These super tasty lemon muffins contain almond flour, yogurt, olive oil, fresh lemon, and blueberries. You can't say that for most other muffins!
• Olive oil is used in place of butter. Can you believe it? That's right. I use extra virgin olive oil (an excellent source of omega-3's) and they taste amazing!

Dietitian Tip

Sometimes it's important to focus on what you can add to a recipe, as opposed to what you can take out. Take this recipe for example.

This recipe calls for white flour and sugar AND almond flour, fresh lemon, yogurt, and olive oil. Plus, it's made with less sugar (half of a cup sugar) than most other muffin recipes, which makes it even better in my opinion. 😉

Muffins are also an easy way to cater to your kids, lol. For instance, I prefer lemon muffins with blueberries, while my youngest and my husband prefer them without. So, I add three to five fresh blueberries to a few muffins to turn them into blueberry lemon yogurt muffins.

Recipe Variations

• Sourdough Discard Yes, I jumped on the sourdough bread train this year (lol!), so of course I had to see how these lemon muffins would work out using sourdough discard! These muffins are already pretty hearty as is and they are even heartier when using sourdough starter. Check out the notes section of the recipe card below for specifics on how to make lemon yogurt muffins with sourdough starter.
• Blueberries My original recipe called for blueberries, and I personally prefer the flavor and moisture that they add to this recipe. I decided to make them optional as a way to simplify the recipe. To turn these into lemon blueberry yogurt muffins, fold in one cup of blueberries to the batter before pouring it into the muffin tin.
• Bakery-Style Muffin Recipe To get these to look more like traditional muffins, you can use more all-purpose flour in place of the almond flour and include the blueberries. A friend of mine likes to makes them like this during blueberry season. Note: I don't recommend making them this way without blueberries because they will be too dry.

Ingredient Notes

• Lemon Fresh lemon juice and lemon zest are used in this recipe. Aside from adding amazing flavor, lemon juice contains vitamin C and it adds moisture to this recipe. Lemons can be found year-round in the States. I always keep them on hand.
• Yogurt Use plain yogurt. Plain Greek yogurt can be used but the muffins will be denser. For a lighter muffin, use traditional yogurt.
• Almond Flour Used in addition to All-Purpose flour. Almond flour is made by grinding up blanched almonds and it helps to make moist muffins and it adds a light texture to these muffins. Almonds contain fiber, omega-3 and monounsaturated fats, protein, vitamin E, manganese, magnesium, and more.
• Sugar One of the trickiest parts in developing this recipe was finding the right amount of sugar to include. This is because sugar does more than just sweeten a muffin. It also contributes to the consistency of the muffin.
• Olive Oil I use extra virgin olive oil because it contains healthy fats. Substituting avocado oil, melted butter or melted coconut oil should work, too.
• Blueberries (optional) High in antioxidants, including anthocyanins which is a flavonoid. They are also an excellent source of fiber, potassium, vitamin C, and more. Plus, they add wonderful color!

How to Make Lemon Yogurt Muffins

Here's a quick overview of the steps to make these refreshing lemon yogurt muffins. For full ingredients and instructions, scroll down to the recipe.

1. Add flours, sugar, fresh lemon zest, baking powder, and baking soda together in a large mixing bowl and mix well.
2. Add the wet ingredients to a separate bowl. Mix well.
3. Add the wet ingredients to the dry ingredients. Stir to combine. The muffin batter will be light and airy in texture. If using blueberries, gently fold blueberries into the batter.
4. Divide batter evenly into a lined muffin tin (12 muffins) and bake in a preheated oven for 18-20 minutes, until a toothpick comes out clean.

Helpful Tips

• The muffins will be flat on top and golden around the edges. This is because of the almond flour.
• Use the scoop and sweep method for measuring flour. Spoon the flour into a measuring cup and level with a knife.
• Crack the egg in a small bowl before adding it to the wet mixture. This will make it easier to remove any eggshell pieces if needed.
• Do not overmix. There should be lumps in the batter.
• I do not recommend using whole wheat flour in place of all -purpose flour in this recipe for taste purposes.
• If you really like the taste of vanilla, feel free to add a teaspoon of vanilla extract to the wet mixture.
• Use up to one-quarter cup lemon juice. I've used as little as 2 tablespoons and as much as four, depending on the size and juiciness of the lemon I happen to use.
• If you don't have muffin liners, use a non-stick muffin pan or cooking spray to create a non-stick coating.
• The muffin cups will be about three-quarters full once all of the batter is distributed evenly.
• The bake time is pretty precise. Don't leave these in the oven too long or else they will burn because of the oven temperature being 400 degrees.
• Let the muffins cool completely on a wire rack before eating them. I know it will be tempting to snag a taste, but allowing the muffins to cool allows the lemon flavor to settle in and it will prevent the muffins from sticking to the muffin liners.
• Muffins shrink a little as they cool which makes it easier to remove the muffin liner.

Questions You May Have

Related Recipes

• Banana Blackberry Oatmeal Muffins
• Delicious Banana Carrot Muffins
• Pumpkin Banana Bread Muffins
• Banana Zucchini Muffins with Chocolate Chips, of course!

More Snack Recipes

Did you make these delicious Lemon Yogurt Muffins and love them? Please let me know by leaving a ⭐⭐⭐⭐⭐ rating or comment below. A 5-star rating is the best compliment!

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