These Blueberry Lemon Yogurt Muffins follow the popularity of my Strawberry Banana Greek Yogurt Muffins. I knew I wanted to create a “spin off” flavor since the strawberry muffins turned out so well. These are popular because they are low in Weight Watchers points without losing any flavor at all. They are amazingly delicious, and because they’re low in points, they make a fantastic breakfast on the go or mid-morning snack.
The secret is to use flavored non-fat Greek yogurt. Two Good makes a great, low-sugar, lemon Greek yogurt that works well in the recipe. And the good news is, if you can’t find lemon-flavored Greek yogurt, you can always substitute vanilla. Let’s get to baking!
Three reasons why you need to make this recipe!
They are healthy, but packed with flavor.
By using flavored nonfat Greek yogurt as well as lemon zest and lemon juice, we’re able to keep the points and calories low without skimping on flavor. Even your kids will enjoy these.
Blueberry Lemon Yogurt Muffins are super simple to make.
You don’t need any fancy equipment or be a highly experienced baker to make these muffins. There are just a few simple steps to follow (mostly just stirring things together) before baking them in the oven to golden perfection.
They make an amazing mid-morning or afternoon snack with a cup of tea or coffee.
A bit of cake is a great way to satisfy an afternoon energy slump. However, that doesn’t always work well for those of us who are on health journeys. Make these muffins instead, and you’ll still get to enjoy tea time and refresh your energy levels.
Ingredients you need to make Blueberry Lemon Yogurt Muffins :
- 1 egg
- 1 egg white (you can use 2 tbsp of liquid egg whites if you have the carton)
- 2 tablespoons brown sugar
- 1 large mashed banana
- ½ cup lemon or vanilla-flavored nonfat Greek yogurt (Two Good is a good brand)
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 cup all purpose flour
- 1 cup frozen blueberries, thawed and drained.
How to make Blueberry Lemon Yogurt Muffins (step by step):
- Preheat the oven to 350F and spray a regular sized muffin tin with nonstick cooking spray.
- In a bowl using an electric mixer, beat together the egg, egg white, and brown sugar until it’s light and fluffy. Add in the mashed banana, yogurt, lemon juice, and vanilla and beat for 1 extra minute.
- Stir in baking powder, baking soda, lemon zest, and all purpose flour.
- Gently fold in the frozen blueberries.
- Fill 10 muffin cups with the batter and bake in the oven for approx 25 minutes.
- Let them cool for 5 minutes and enjoy!
Makes 10 muffins. Nutrition info for 1 muffin: Calories 93, Fat 1 g, Saturated fat .19 g, Carbs 18 g, Fiber 1 g, Sugars 6 g, Sodium 105 mg, Protein 3 g.
WW Points
- Egg 0 points
- Egg whites 0 points
- Brown sugar 8 points
- Mashed banana 0 points
- Lemon flavored Nonfat Greek yogurt 1 point
- Freshly squeezed lemon 0 points
- Vanilla extract 0 points
- Lemon zest 0 points
- Baking powder 0 points
- Baking soda 0 points
- All Purpose flour 13 points
- Frozen or fresh blueberries (no added sugars) 0 points
2 points per muffin based on the WW app recipe creator.
If you’re using an older version of WW, check out these points below.
2 personal points or 2SP on all 3 MyWW programs
2 points plus (older program) each
Different ways to change up this recipe:
- Add a bit of spray butter to a warm muffin for ultimate flavor.
- Mix 1 tbsp of Swerve Zero Calorie powdered sugar with a tiny bit of lemon juice to create a delicious lemon drizzle for the tops of the muffins.
- Alternatively, you can make this into a Blueberry Lemon Loaf. Place the batter into a nonstick, sprayed loaf pan and bake for 45-50 minutes at 350 degrees. The zero-calorie lemon drizzle would be an amazing addition to this loaf.
- You can easily make these muffins gluten-free by using a gluten-free flour blend. I would add in an extra tsp of baking powder so that they don’t come out too dense.
Tips and Tricks for Making Blueberry Lemon Yogurt Muffins:
- If you’re on the current Weight Watchers program, eggs are zero points. So you could use two eggs instead of one egg and one egg white.
- Make sure your frozen blueberries are the ones with no added sugars.
- You can use fresh blueberries as long as they are small. Big blueberries will prevent the muffins from baking evenly. I personally used wild blueberries as they are nice and small.
- Store in a sealed container at room temp for 1-2 days. After that, it’s best to store them in the fridge for up to 1 week.
- These muffins freeze really well in a ziploc freezer bag as long as you don’t put them in warm.
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Blueberry lemon yogurt muffins
Ingredients
- 1 egg
- 1 egg white, I use the carton of liquid egg whites, 2T=1 egg white
- 2 Tbsp brown sugar
- 1 large mashed banana
- 1/2 cup lemon flavored 0% greek yogurt, vanilla will work if you can't find lemon
- 1 Tbsp fresh squeezed lemon
- 1 tsp vanilla
- 1 tsp lemon zest
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 cup flour
- 1 cup frozen blueberries, no added sugars I used wild blueberries as they are nice and small
Instructions
- Preheat the oven to 350F and spray a regular-sized muffin tin with nonstick cooking spray.
- In a bowl using an electric mixer, beat together the egg, egg white and brown sugar until it’s light and fluffy. Add in the mashed banana, yogurt, lemon juice and vanilla and beat for 1 extra minute.
- Stir in baking powder, baking soda, lemon zest and all purpose flour.
- Gently fold in the frozen blueberries.
- Fill 10 muffin cups with the batter and bake in the oven for approx 25 minutes.
- Let them cool for 5 minutes and enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Thank you so much for this recipe! can’t wait to try it.
Your welcome, enjoy 🙂
Tried these several times now. They sink in the center every time.
Sorry to hear that… Mine do sink a little due to ingredients used but not too bad, it is hard for me to help when I am not there
If you try dusting the blueberries with a bit of flour, beforehand, it may help with sinking.
Thanks Kate! Looks great! Should the banana be ripe or an “old” banana?
Either is fine 🙂
Can I use the paper cups in my muffin tin to make these?
I personally never use paper cups, they always stick for me and I think its because of ingredients used..
I think I will try these, but substitue cranberries for the blue berries
Yum.. sounds good! 🙂
What kind of flour did you use and what can you use thanks!!
I always use all purpose white flour
I’m in the process of impatiently waiting for a batch to come out of the oven! This will be the second time I’ve made them. They’re a great 2 SP snack!
Hi Mel, so glad you enjoy them 🙂
They look so yummy! May I use fresh blueberries? I want to make some right now and I don’t have frozen ones, only fresh…
Sorry I am not on here all day so I probably did not see this in time, I think fresh will work just as well 🙂
Made these today; used plain 0% Greek yogurt (because that’s what I had) and only added 3/4 c of the berries. Fantastic!! So happy to have a 2 sp muffin-thank you!!
Hi Michelle, glad you enjoyed them 🙂
I LOVE these muffins. Everyday breakfast for me. I’ve made strawberry, blueberry, peach and mandarin orange. I used fresh fruit for all but orange (canned mandarins). I used the same triple zero yogurt flavor as the fresh fruit except vanilla with the orange. Thank you so much for your recipes. Jill ?
Hi Jill, your combinations sound awesome! So glad your enjoying the muffins, they do make great easy low point breakfast 🙂
What’s the purpose of using the egg white? Can I just use 2 original Egg Beaters?
Egg beaters is fine
These were so good! I didn’t have Egg Beaters but used an egg white. 2 smart points! and amazing!!
Thanks!
Your very welcome Kim, glad you enjoyed them 🙂
I just made these for the second time, they are so awesome!! The flavors and texture are great. Thank you for sharing this recipe:)
Hi Becky, so glad you enjoyed them 🙂
I really love the unique recipes on your site. I like that you use natural ingredients.
I made a double recipe of these. my whole family likes them. I had fresh blueberries that i had frozen over the summer.
It still worked ok with the bigger blueberries – they just sunk to the bottom.. I plan to wrap them in saran and freeze so i don’t eat them all. Thank you!
Hi Danielle, happy to hear everyone enjoyed the muffins.. They freeze well.. 🙂
I believe you can toss the berries in some flour and they shouldn’t sink to bottom.
1st time on your blog – stumbled on this recipe googling healthy muffin options. These came out light airy & moist – definitely a different texture than a traditional full fat muffin as an FYI to anyone considering the recipe but that’s not a complaint. I loved them & more importantly my picky critics, the 1 & 3 year old went back for 2nds, 3rds &… I used fresh blueberries, regular sugar & plain Greek yogurt – they could’ve been sweeter but perfect with a little drizzle of honey. Great recipe & I made a double batch so I’m hoping they freeze well. I’ll be back to your blog! Thanks!
Hi, so glad you found me and I am happy you all enjoyed the muffins, yes I always let people know that most of my muffin recipes will be denser due to ingredients used, took me a little to get use to but now I prefer them that way any day 🙂 I hope you continue to enjoy the other recipes as much .. and yes the muffins freeze well 🙂
Will this work using whole wheat flour? Same points?
Hi, I never use wheat flour but I don’t see why not, and yes it is same points are regular while flour
I’m so bummed, I cannot
find frozen blueberries that don’t contain sugar, even the organic have sugar.
Never mind. I was looking at the NI and saw sugar with a number. I then looked at the ingredients and it was just blueberries.
Not sure where you live but I am in Canada Ontario, I buy a brand at Sobey’s that has no added sugar, I think I will add them to my next product review, you can use fresh blueberries in these muffins..
I am wondering how they come out if I omit the banana, since I cannot eat them . Or is that a binding ingredient? Would love to try them .
Hi Toni, it is kind of important to have them as they make up a lot of the muffin, you can try using apple sauce but it would change it up a lot, taste and texture
I make them all of thè time and have always used applesauce because I don’t like bananas. They are great!!
Thanks for the tip Nicole, glad you made them work for you 🙂
Best blueberry muffin recipe I have ever tasted. I love the idea of using Lemon Greek Yogurt to add a little more protien to my day. I used paper cups instead of the spray. Muffins came out perfectly. The combination of lemon and blueberry is magical. Doubling the blueberries made the muffins super delicious. I still can’t believe this is only 2 SP!!!!
Hi Deborah, that is awesome, so glad you enjoyed them, lemon yogurt is a great add in 🙂
How much egg white do u use??
It says in recipe, 1 egg white (I use 2T egg whites in the carton)
Would the points change at all if I were to switch regular flour with wheat flour? I love to bake, but I am new to understanding how different ingredients affect point values. I am just used to baking anything yummy lol
I never use wheat flour but I would think the points would stay the same 🙂
Is the brown sugar packed into the spoon or just loosely spooned?
I usually just do it loose in the spoon
Hi I don’t have any lemon will these come out fine without adding the lemon juice or does that help keep it moist?
They should still be fine, just not as lemon flavored
These are super yummy! I love a good baked good at only 2 sp!! Fulfills the craving but doesn’t kill your points for the day! Thanks!!
Your very welcome, Alex, so glad you enjoy the muffins 🙂
Thank you for posting this. Unfortunately, I am allergic to eggs. Do you have any recommendation for a substitute? I usually use unsweetened applesauce.
I have a friend that can’t eat eggs, she uses an egg replacement I am just not too sure of the name, maybe google it?? You could try leaving it out and replacing with the sauce, just not sure they will bake the same
Bananas and applesauce work well as egg substitutes.
Yes they do, thank you 🙂
Do the ingredients have to be at room temperature? My muffins all dipped in the middle. I only used 1/2 the blueberries because they were so big.
Sometimes the muffins will dip a little and that is just based on the ingredients you are using, but they should not dip too much as you can see in my pictures, were they cooked in the middle? Maybe the blueberries were too big and weighed them down?
These are soo good. I didn’t have the lemon so I added a tb of oj. I used fresh blueberries, next time I’ll use less or find smaller ones. I also added cinnamon. 2 pts for a tasty muffin, crazy good!
So glad you enjoyed them, thanks for the tips 🙂
Do you used granulated brown sugar or packed brown sugar for this recipe
I use a packed brown sugar type, and usually lightly pack it
My batter turned out looking more like cookie dough. It was not wet at all. I used whole Greek yogurt and coconut flour as I had those on hand. Curious to see how they turn out.
Hi Natalie, yeah swapping for those 2 ingredients over non fat yogurt and all purpose flour will definitely change the texture, hope you still enjoy them
I just came across this recipe so haven’t tried yet. The pictures look like they are “cakey” Any suggestions to make it more like a bran or fibre based muffin? Thanks
I’m so glad I came across this recipe . I love muffins!! I can’t wait to make them. Thank you:)
Hi Mary, I hope you enjoy them 🙂
Really good! Had to make a substitution – I only had plain greek yogurt so I added 2 packs of Stevia to add some sweet where the vanilla or lemon flavor would have had. I also would make the addition of a pinch of salt. Thank you for a delicious, low point treat!!
You are very welcome Beth, so glad you enjoyed them 🙂
I made these for the first time tonight with gluten free flour. Turned out great! Thanks for the yummy recipe!
Awesome, so glad you enjoyed them and thanks for letting me know they turned out with the GF flour, I get asked a lot but I never bake with it
Do you have to put the bannana in the muffin? I’m not a fan of bananas when they have been cooked
For these muffins they are a big part of them, you could try replacing it with applesauce, I’d say 1/3-1/2 cup
These aren’t bad for their low point value but I think it’s probably time to admit that everything that makes muffins “muffin-y” doesn’t really work for ww. Like most recipes I’ve tried, these are more “souffle” like than muffin-y. They lack the cake like denseness of a regular muffin. That being said they are tasty for whatever they are…I think people need to adjust their expectations though.
Hi Chris, thanks for the feedback and yes you are right, if you want it WW friendly it is not going to be like a store bought 20 point muffin haha, it’s about getting use to a different way of baking and I understand it is not for everyone 🙂
What kind of brown sugar do you use? Regular or Splenda?
I always use regular but feel free to swap out of you prefer
Can Almond Flour be used instead of regular. Any changes that might be made when using A.F.
Hi James, I wish I was more experienced with AF but I am not, I know it bakes differently so I’m not too sure, all I can suggest is to wing it and give it a try, feel free to let us know if they turn out 🙂
These look great! I cant wait to try them. Can i replace the baking soda with more baking powder? Baking soda is hard to find where i live. Thanks!
Also, can i use to regular eggs insted of one egg and one white? Thans again!
Yes 🙂
Sure, that should be fine 🙂
Muffins turned out perfect! Thank you for sharing this recipe!
You are very welcome, so glad you enjoyed them 🙂
I would love to try these but don’t really care for banana in my muffins. Would using unsweetened applesauce work? Is so would how long ch would you recommend?
TIA,
Lorna
Hi Lorna, yes you can try the apple sauce as a replacement
I made these yesterday and followed recipe using vanilla yogurt instead of lemon yogurt. Texture and taste were fine but could hardly taste the lemon even though I was generous with the fresh zest. Any thoughts? also, I easily got 12 muffins from the batter.
Hi, you could definitely increase the lemon zest and even add a nit more fresh squeezed lemon to suit your liking, everyone has different taste buds so feel free to play around
Are these mini or regular sized muffins?
They are regular size muffins