
Blueberries and lemon go hand in hand, and these Blueberry Lemon Breakfast Bites are such a fresh and comforting springtime treat. Warm and fluffy, they work wonderfully as either a convenient breakfast on the go, or for a more leisurely morning at home (paired with an iced coffee on the side). They’re also nice to have on hand when the afternoon sweet tooth arrives!
Whether you’re enjoying them fresh from the oven, or reheated in the microwave, these are definitely best enjoyed at warm temperatures. This will ensure peak taste and texture!
Be it the sprinkled sugar on top, or the lemon glaze, choosing at least one of these toppings is what will tie these little muffins all together. The batter is minimally sweet, so the extra sweetness on top in either topping choice is a must. The sprinkled sugar option is quick and easy, and the glaze option will provide an extra dose of lemon. My recommendation would be to go with the sprinkled sugar if you want them for breakfast, but the lemon glaze if you’re looking for something a little more “dessert-y”.

Servings: 12 Muffins
Ingredients:
MUFFINS
- 2/3 Cup Unsalted Butter (melted)
- 3/4 Cup Cane Sugar
- 1 Egg
- 1/2 Cup Plain Nonfat Greek Yogurt
- 2 Tbsp Lemon Zest
- 2 Tbsp Lemon Juice
- 2 Tsp Vanilla Extract
- 1.5 Cups All-Purpose Flour
- 1/2 Tsp Baking Powder
- 1/4 Tsp Baking Soda
- 1/2 Tsp Sea Salt
- 1.5 Cups Fresh Blueberries
TOPPING
Sprinkled Sugar
- 3 – 4 Tsp Decorative / Demerara Sugar
OR
Lemon Glaze
- 1 Cup Powdered Sugar
- 2 Teaspoons Lemon Zest
- 2 Tablespoons Fresh Lemon Juice


Directions:
(If opting for the glaze, make this first and set it aside – Simply stir together the powdered sugar, lemon juice, and lemon zest in a small bowl)
Preheat the oven to 350º
Line your muffin tray with muffin liners
Prepare the lemon zest and set aside
Melt the butter in a large bowl in the microwave
Add the sugar to the bowl
Add the egg
Beat the butter, sugar, and egg together until smooth
Add in the greek yogurt, lemon juice, lemon zest, and vanilla, and beat slowly again
In a second smaller bowl, combine the flour, baking soda, baking powder, and sea salt with a fork
Pour the dry ingredients into the wet ingredients and blend until smooth
Gently stir in the blueberries
Spoon the batter into the muffin liners (they will be on the fuller side)
If the sprinkled sugar is your topping of choice, add it here before baking
Bake for 20 minutes
If the glaze is your topping of choice, add it to taste once the bites have finished baking and cooled slightly, and then let it solidify
Rewarm whenever ready to eat
Enjoy!
[Leftovers should be stored in an airtight container or ziplock bag in the fridge, and warmed in the microwave.]
Ingredient recommendations linked!
One thought on “Blueberry Lemon Breakfast Bites”