These lemon blueberry Greek yogurt muffins are soft, fluffy, and packed with bright lemon flavor and juicy blueberries. Made with Greek yogurt and Kodiak mix, they have a boost of protein while still tasting like a classic bakery muffin. (Tap the heart button on the right to save this recipe so you can easily find it again later!)
Why You’ll Love These Lemon Blueberry Greek Yogurt Muffins
- Soft & Fluffy Texture – These muffins stay tender thanks to Greek yogurt and the butter-oil combo. No dense, dry protein muffins here. For more muffins using this same Greek yogurt base, try my Chocolate Chip Muffins. They’re soft, fluffy and a reader favorite!
- Bright Lemon Flavor – Fresh lemon zest adds a clean, bakery-style flavor that pairs perfectly with juicy blueberries.
- Protein Packed – Made with Kodiak mix and Greek yogurt for a boost of protein while still tasting like a classic muffin. For another delicious, protein-packed muffin, try my Churro Kodiak Protein Muffins.
- Perfect for Breakfast, Snacks or Meal Prep – These stay good for up to five days so make a batch to have as a quick breakfast, lunch or snack.
Ingredient Notes
Dry Ingredients
Kodiak mix adds protein and structure, while all-purpose flour keeps the texture soft and fluffy. If your batter feels thick, add 1–2 tablespoons of milk — Kodiak absorbs more liquid than regular flour. If you don’t have Kodiak mix, you can swap it for the same amount of all-purpose flour. It just won’t have as much protein.
Wet Ingredients
Greek yogurt adds moisture and a natural protein boost while keeping the crumb tender. The combination of butter and oil adds flavor and helps the muffins stay soft even after cooling. I also use this Greek yogurt muffin base in my Chocolate Chip Muffins — a reader favorite.
Lemon & Blueberries
Use fresh lemon zest for the strongest flavor — zest gives more brightness than juice alone. Sweet, juicy blueberries work the best in these muffins but don’t stress if your blueberries are slightly more sour. If I get a batch of blueberries that aren’t very sweet, I like to add a couple tablespoons of white sugar to balance the tartness.
Tips for Soft, Fluffy Blueberry Protein Muffins
- Don’t Overmix – Kodiak mix contains added protein, which can make muffins dense if overworked. Stir just until the flour disappears.
- Measure Flour Properly – Spoon flour into the measuring cup and level it off. Scooping directly from the bag can pack in too much and lead to dry muffins.
- Check Early for Doneness – Start checking around 18 minutes. Protein-rich batters dry out faster if overbaked.
- Use Lemon Zest for Bigger Flavor – If you want stronger lemon flavor, increase the zest rather than adding more juice.
How to Store Lemon Blueberry Greek Yogurt Muffins
Room Temperature:
Store in an airtight container for up to 4 days. Place a paper towel in the container to absorb excess moisture from the blueberries.
Refrigerator:
Store for up to 5 days. Warm in the microwave for 10–15 seconds before serving to soften the crumb.
Freezer:
Let muffins cool completely, then freeze in a sealed freezer-safe bag for up to 2 months. Reheat straight from frozen for 20–30 seconds. Tip: These are great for freezing individually for quick breakfasts.
FAQ’s
Yes. You can replace the Kodiak mix with additional all-purpose flour. The muffins will be slightly softer and lighter but will have less protein.
You can, but the muffins will be slightly denser. If using all Kodiak mix, add 2–4 tablespoons of extra milk and avoid overmixing.
Yes. Do not thaw them first — fold them in frozen to prevent excess moisture and purple streaking in the batter.
Increase the lemon zest rather than the juice. Zest provides more concentrated lemon flavor without thinning the batter.
Each muffin contains just over 6g of protein thanks to Kodiak mix, Greek yogurt, eggs, and milk — significantly higher than a traditional muffin.
Lemon Blueberry Greek Yogurt Muffins (Soft & Protein-Packed)
Ingredients
Dry Ingredients:
- 1 cup Kodiak Power Cakes Flapjack and Waffle Mix (Buttermilk) *see substitution info in recipe notes
- 1 cup all-purpose flour
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
Wet Ingredients:
- ¼ cup butter
- ¼ cup extra virgin olive oil (or whatever your cooking oil preference is)
- ½ cup brown sugar (packed)
- 1 cup plain Greek yogurt
- ½ cup milk
- 2 eggs
- 1½ tsp vanilla extract
- 1 tbsp lemon zest
- 1 tbsp lemon juice
- 1 cup fresh blueberries
Instructions
- Preheat oven to 350°F. Prepare your muffin tray with muffin liners or grease with butter or nonstick cooking spray.
- In a large bowl, add the dry ingredients and whisk until mixed well. (Kodiak mix, flour, baking soda, baking powder and salt.) Set aside.
- In a medium bowl, add the butter and microwave in 15-20 second intervals until fully melted. Add the oil and brown sugar and whisk until smooth.
- Add the Greek yogurt, milk, eggs, vanilla, lemon zest, and lemon juice to the medium bowl with the butter and sugar mixture. Whisk until fully combined.
- Pour the wet ingredients into the large bowl of dry ingredients and stir gently until just combined. Do not overmix.
- Add the blueberries and gently fold into the mix. Fill each muffin cup almost full. (This makes me about 14-15 regular sized muffins.)
- Bake at 350℉ for 18-22 minutes, or until a toothpick inserted in the center comes out clean. (Mine are done right at 19 minutes.) Let cool. Pro tip: If you're using muffin liners, they become much easier to remove when the muffins are fully cooled.
- If you make these and have a quick second to give them a rating below, I would really appreciate it! Just scroll to the bottom of the page until you see a row of stars. Just click those to rate the recipe. Thank you so much in advance!
Notes
Nutrition
More Greek Yogurt Muffin Recipes
If you love baking with Greek yogurt, here are a few more family-tested muffin recipes to try:
- Funfetti Greek Yogurt Muffins
- Chocolate Greek Yogurt Muffins
- Chocolate Chip Greek Yogurt Muffins
- Churro Kodiak Protein Muffins
