Soft, lemony yogurt muffins swirled with juicy fresh blueberries and sweet blueberry jam. A dusting of cinnamon sugar on top makes them just sweet enough and gives them that cozy coffee-cake vibe! These muffins are such a tasty little treat—each one packed with bursts of blueberry, swirls of jam, and a hint of bright lemon. Super easy to whip up and even easier to devour!
When I was a kid, I loved blueberry muffins. My mom would buy those Betty Crocker muffin mixes with the little can of real blueberries inside. Honestly, I thought they were amazing—and honestly, I still kinda do! Sometimes the store-bought “junk” we adored as kids still hits the spot as adults. The only problem? Now I actually know what’s in those boxed muffins, and sadly, I’m not a fan anymore.
These muffins were a bit of a spontaneous bake. At first, I was planning to work on a cinnamon muffin recipe for my little brother Oslo (he’s 4!) to enjoy after school. He’s been obsessed with French toast lately, so I figured he’d love something along those lines.
But then I noticed I had some blueberries that needed using up, so I switched gears last minute—and I’m so glad I did because these turned out even better! They’re a healthier twist on the blueberry muffins I loved as a kid, with a touch of lemon and a cinnamon-sugar topping just for Oslo.
Here’s what you’ll need:
- Salted butter
- Granulated sugar
- Lemon zest
- Plain Greek yogurt
- Vanilla extract
- Eggs
- White whole wheat flour (or all-purpose works too)
- Baking powder
- Salt
- Blueberries (fresh or frozen)
- Blueberry jam
- Cinnamon
Special Tools:
You’ll need either a regular muffin tin or a mini muffin pan, plus a couple of mixing bowls.
Step 1: Make the muffin batter
Start by creaming together a stick of softened salted butter with lemon zest and a bit of sugar. Then mix in the eggs, vanilla, and yogurt.
Once all the wet ingredients are combined, beat in the flour, baking powder, and a pinch of salt. You can use all-purpose flour instead of whole wheat, but I like how whole wheat keeps these more muffin-like (less cakey). Totally your call, though!
Step 2: Add the berries
Fold in a cup of blueberries (fresh or frozen both work). Then, swirl the batter with spoonfuls of blueberry jam.
Step 3: Cinnamon sugar + assembling
If you’re going for a healthier muffin, you can skip the cinnamon sugar topping—but I really think it’s worth it! It’s just cinnamon, sugar, and a little melted butter.
Divide the batter into your muffin tin. I actually love making these as jumbo mini muffins—I fill my (slightly oversized) mini muffin pan all the way to the top. They bake up into what I’d call “medium” muffins, and they’re perfect.
Step 4: Bake & enjoy
Sprinkle the cinnamon sugar over each muffin before baking. As they cook, the topping melts down into the muffins.
Sooo good! Try a couple while they’re still warm—you won’t regret it.