Mediterranean Lemon Blueberry Muffins
Bursting with the bright flavors of the Mediterranean, these Lemon Blueberry Muffins are the perfect blend of zesty citrus and sweet, juicy berries. Using ingredients like olive oil and Greek yogurt, they bring a light, moist texture with a touch of rustic charm. Perfect for breakfast, brunch, or a refreshing afternoon treat.
Prep Time: 15 minutes
Bake Time: 20–22 minutes
Total Time: 35–40 minutes
Yield: 12 muffins
Ingredients:
Dry Ingredients:
2 cups all-purpose flour
1/2 cup granulated sugar
1/4 cup light brown sugar (packed)
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
Zest of 1 large lemon
Wet Ingredients:
2 large eggs
1/2 cup plain Greek yogurt
1/2 cup extra virgin olive oil
1/4 cup fresh lemon juice
1 tsp vanilla extract
1/3 cup milk (any kind)
Add-ins:
1 1/4 cups fresh or frozen blueberries (if frozen, do not thaw)
Optional: coarse sugar for topping
Instructions:
Preheat Oven:
Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease it.
Mix Dry Ingredients:
In a large bowl, whisk together the flour, sugars, baking powder, baking soda, salt, and lemon zest.
Mix Wet Ingredients:
In a separate bowl, whisk together the eggs, Greek yogurt, olive oil, lemon juice, vanilla extract, and milk until smooth.
Combine Wet & Dry:
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix.
Add Blueberries:
Fold in the blueberries gently with a spatula.
Fill Muffin Tins:
Spoon the batter evenly into the muffin cups, filling each about 3/4 full. If desired, sprinkle a bit of coarse sugar on top for crunch.
Bake:
Bake for 20–22 minutes or until the tops are golden and a toothpick inserted into the center comes out clean.
Cool:
Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Serving Tip:
Serve warm with a dollop of Greek yogurt or a drizzle of honey for a true Mediterranean touch.
Let me know if you’d like a printable version or substitutions!
Tips for Best Results:
Don’t Overmix the Batter:
Stir just until the flour disappears to keep muffins light and tender.
Toss Blueberries in Flour:
Coat blueberries lightly in flour before folding them in to prevent sinking.
Use Room Temperature Ingredients:
Bring eggs, yogurt, and milk to room temp for smoother mixing and even baking.
Olive Oil Matters:
Use a mild or fruity extra virgin olive oil so it doesn’t overpower the flavors.
Test with a Toothpick:
Muffins are done when a toothpick comes out clean or with a few moist crumbs.
Avoid Overbaking:
Watch the muffins closely in the last few minutes to prevent drying out.
Delicious Variations:
Lemon Poppy Seed Blueberry Muffins:
Add 1 tablespoon of poppy seeds for extra texture and a bakery-style twist.
Honey-Sweetened Version:
Replace the sugar with 1/2 cup honey or maple syrup. Reduce milk slightly if the batter becomes too thin.
Dairy-Free Option:
Use coconut yogurt and almond or oat milk to make the muffins dairy-free.
Whole Wheat Version:
Substitute half the all-purpose flour with whole wheat flour for added fiber and a heartier flavor.
Citrus Swap:
Try orange zest and juice instead of lemon for a new citrusy flavor profile.
Nutty Addition:
Stir in 1/2 cup chopped almonds or walnuts for crunch and Mediterranean flair.
Glazed Finish:
Mix 1/2 cup powdered sugar with 1–2 tablespoons lemon juice and drizzle over cooled muffins for a lemon glaze.
Q&A:
Q: Can I use frozen blueberries?
A: Yes! Use them straight from the freezer — don’t thaw — to avoid streaking the batter with juice.
Q: Can I make these muffins ahead of time?
A: Absolutely. Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. They also freeze well for up to 2 months.
Q: Can I use regular yogurt instead of Greek yogurt?
A: Yes, though Greek yogurt adds extra creaminess and moisture. If substituting, choose full-fat or low-fat plain yogurt.
Q: What can I use instead of olive oil?
A: You can substitute melted coconut oil or a neutral oil like avocado or sunflower oil if you prefer a milder flavor.
Q: Can I make these muffins gluten-free?
A: Yes. Use a good-quality 1:1 gluten-free flour blend that includes xanthan gum for structure.
Estimated Nutrition (Per Muffin):
Note: Values are approximate and can vary by ingredients used.
Calories: 210
Fat: 9g
Saturated Fat: 1.5g
Carbohydrates: 28g
Sugar: 11g
Protein: 4g
Fiber: 1g
Sodium: 160mg
Conclusion:
These Mediterranean Lemon Blueberry Muffins are a delightful blend of bright citrus, juicy fruit, and wholesome ingredients like olive oil and Greek yogurt. Whether you’re enjoying them as a morning pick-me-up or sharing them at brunch, they bring a touch of sunshine and rustic simplicity to your table. With easy substitutions and healthy twists, they’re as versatile as they are delicious.