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Blueberry and Lemon Chip Muffins

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Blueberry and Lemon Chip Muffins- Pillow soft muffins loaded with fresh blueberries and lemon baking chips!

Blueberry and Lemon Chip Cupcakes- Big Green House
Blueberry and Lemon Chip Cupcakes- Big Green House

A few weeks ago, we took a trip to the King Arthur Baking Company. It’s always been one of favorite go-to sites for baking recipes and tips. With use now living in Vermont, I was actually able to go to their Norwich facility and fell in love with it!

You can shop, eat, watch the bakers, take a class or simply enjoy their gorgeous scenery. On our trip, I made a few purchases and one was lemon baking chips. A total impulse buy, but, so, worth it. They are really fabulous and lemony.

Ingredients Needed

  • Flour + Salt+ Baking Soda
  • Butter
  • Sugar
  • Lemon Baking Chips
  • Blueberries
  • Plain Greek yogurt

Plain Greek Yogurt

None on hand? Sour cream can be used as a replacement.

Lemon Baking Chips

You can purchase them right online at King Arthur Baking or a similar product on Amazon. If desired, you can omit them and simply enjoy a delicious blueberry muffin. 🫐


  • Fresh or frozen will both work. However, if you use frozen, I do recommend not defrosting them before adding to the batter. This could lead to purple batter.
  • Also, don’t forget to coat your blueberries in flour before adding to the batter. This will help prevent them from sinking.
Blueberry and Lemon Chip Cupcakes- Big Green House

Recipe Notes

  • Yes, I sound like a broken record, but, do not over mix your muffin dough. You simply don’t want any dry spots left in your dough. It doesn’t have to be smooth, a few lumps are OK. The more you mix it, the more dense your muffins could be.
  • This recipe makes just 6 muffins, not the standard 12. However, you can easily double the ingredients to make a whole dozen.


These muffins can be frozen for future eating. Place them in a freezer safe container with a lid or bag for storage. When you are ready, defrost before serving.

Love Lemon? Love Blueberries? Try these too!

Yield: 6-8 muffins

Blueberry and Lemon Chip Muffins

Blueberry and Lemon Chip Cupcakes- Big Green House

Pillow soft muffins loaded with fresh blueberries and lemon baking chips!

Prep Time 25 minutes
Cook Time 15 minutes
Additional Time 15 minutes
Total Time 55 minutes


  • 1/4 cup butter, softened
  • 1/2 cup sugar
  • 1 egg
  • 1/4 cup plain Greek yogurt
  • 1/2 tsp vanilla
  • 1 cup flour
  • dash of salt
  • 1/4 tsp baking soda
  • 1/4 cup lemon baking chips
  • 1 cup fresh blueberries
  • sugar, for topping, optional


    1. Preheat oven to 400 degrees. Grease a 6 count muffin pan or line with muffin liners.
    2. While mixing batter, add blueberries to a small bowl and sprinkle with a teaspoon of flour. Toss lightly and set aside.
    3. In a mixing bowl, beat butter and sugar until creamy. Add in egg, yogurt and vanilla. Beat to combined. Add in flour, salt and baking soda. Mix until just combined and there are no dry spots left in the batter. Don't over mix.
    4. Fold in lemon chips and blueberries that have been coated in flour.
    5. Spoon batter evenly into prepared pan. If desired, sprinkle tops with a bit of white sugar. Bake 15-18 minutes or until toothpick inserted comes out clean.
    6. Let muffins cool for 5 minutes before removing from pan.

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Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 284Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 52mgSodium: 158mgCarbohydrates: 50gFiber: 5gSugar: 24gProtein: 6g

All information and tools presented and written within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate

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  1. Miz Helen says:

    We sure enjoyed featuring your awesome post this week on Full Plate Thursday,550!Thanks so much for sharing with us and come back to see us soon!
    Miz Helen

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