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Blueberry Lemon Thyme Muffins | URBAN BAKES

Blueberry Lemon Thyme Muffins

  • Author: URBAN BAKES
  • Total Time: 1 hour 30 minutes
  • Yield: 18 1x
  • Diet: Vegetarian


Fragrant meyer lemons and the richness yogurt brings to these Blueberry Lemon Thyme Muffins will create a delightful start to your morning breakfast. Don’t forget to include the crumb topping and lemon thyme glaze for a zesty sweet finish.




  • 1 cup (120 grams) all-purpose flour
  • 1/4 cup (50 grams) granulated sugar
  • 1/4 cup (55 grams) dark brown sugar
  • 1 teaspoon (3 grams) meyer lemon zest
  • 1/8 teaspoon salt
  • 6 tablespoons (85 grams) unsalted butter, melted


  • 2 cups (240 grams) all-purpose flour
  • 1 teaspoon (5 grams) baking soda
  • 1 teaspoon fresh thyme, stems removed
  • 1/2 teaspoon salt
  • 1/2 cup (113 grams) unsalted butter, softened
  • 1 1/4 cups (250 grams) granulated sugar
  • 2 large eggs (100 grams)
  • 1/3 cup (75 grams) vegetable oil
  • 1 tablespoon (8 grams) meyer lemon zest
  • 1 cup (240 grams) plain yogurt
  • 1 cup (150 grams) fresh blueberries, divided


  • 1/2 cup (125 grams) lemon juice
  • 2 twigs of fresh thyme, divided
  • 3 to 4 cups (345 to 460 grams) powdered sugar



  1. TOPPING: In a small bowl, whisk all-purpose flour, granulated sugar, brown sugar, lemon zest and salt together. Mix in melted butter and stir.  The topping should crumble and some may resemble wet sand; set aside. 
  2. MUFFINS: Heat oven to 375°F (190°C).  Line 18 muffin wells with a paper baking cup or lightly grease and flour the bottom and sides of each well; set pan aside.  In a medium bowl, whisk flour, baking soda, thyme and salt; set aside.
  3. In a bowl of a stand mixer, using the paddle attachment on low to medium speed, beat butter and sugar until light and fluffy, about 2 minutes. Beat in eggs one at a time until well blended.  Mix in oil and lemon zest until just combined.
  4. Gently mix the flour mixture into the wet ingredients alternating with the yogurt beginning and ending with the flour mixture.
  5. Using a rubber spatula, fold the blueberries into the batter. Be sure to not overmix. 
  6. If using the crumb topping, scoop 1/4 cup of batter into each prepared muffin well.  Be sure to only fill about 1/2 to 3/4 full.
  7. Bake for 15 to 20 minutes or until a toothpick inserted in the center comes out clean. Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack for further cooling.
  8. GLAZE: Meanwhile, in a small saucepan, heat lemon juice to 125°F (52°C). Add 2 twigs of thyme into the juice and remove from heat.  Allow thyme to steep for 10 minutes, then discard.
  9. In a medium bowl, whisk lemon juice and 3 cups (345 grams) powdered sugar until smooth.  If glaze is too thin, mix in additional powdered sugar 1/4 cup at a time.  To test for proper consistency of the glaze, the glaze should drip from the spoon and fall back onto the remaining glaze in the shape of a ribbon that will hold for about 5 seconds before it disappears.  Drizzle glaze over the top of the cooled muffins.  Once dried, garnish with thyme.  ENJOY!
  • Prep Time: 20 minutes
  • Cook Time: 18 minutes
  • Category: Muffins
  • Cuisine: American

Keywords: blueberry lemon, lemon thyme, lemon muffins, blueberry lemon muffins, lemon thyme glaze

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