These blueberry lemon muffins are made with freshly milled spelt flour, Greek yogurt, honey, olive oil, and plenty of fresh lemon for a soft, tender muffin with a rich and bright lemon flavor. Topped with a bakery style crumb topping.

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Blueberry Lemon Spelt Muffins with Greek Yogurt

I love keeping muffins around because they are one of those things everyone in the house will actually eat. These are especially good because they feel a little more special than a basic blueberry muffin without being complicated.

The freshly milled spelt flour gives them a soft, almost cake like texture, while Greek yogurt keeps them tender and adds a little extra richness. I use olive oil instead of butter in the batter because it helps the muffins stay soft for days and pairs really well with the lemon and blueberries.

And if you want a strong lemon flavor, do not skip the zest. I use the zest of two lemons along with fresh lemon juice. That is what really gives these muffins that bright lemon flavor.

The buttery streusel topping adds just the right amount of sweetness and crunch on top.

Main Ingredients & Swaps

Freshly milled spelt flour: Spelt works beautifully in muffins and gives them a soft, tender crumb. You can also use another soft wheat or ancient grain flour if that is what you mill at home.
Greek yogurt: Greek yogurt adds protein, moisture, and richness while helping create that soft texture.
Olive oil: I prefer olive oil in these muffins because it helps them stay moist longer than butter and works surprisingly well with lemon and blueberries.
Honey: Honey gives the muffins their sweetness while also adding moisture.
Fresh lemon: I use both the zest and juice. The zest is especially important if you want the lemon flavor to really come through.
Blueberries: Fresh blueberries work beautifully here. Fold them in gently so the batter does not turn purple.
Streusel topping: A simple mixture of flour, sugar, and softened butter gives the tops a buttery, crunchy finish.

How I Make It

I start by whisking together the spelt flour, baking powder, baking soda, and salt.

In a separate bowl, I mix the honey, lemon zest, lemon juice, eggs, Greek yogurt, olive oil, and vanilla until smooth.

I gently combine the wet and dry ingredients, then fold in the blueberries without overmixing.

The batter gets divided between 12 muffin liners, leaving some space between the muffins in two pans. I top each one with the simple streusel mixture.

I bake them at 425°F / 220°C for 5 minutes to help them rise, then reduce the oven to 350°F / 175°C without opening the door and finish baking until set and lightly golden.

Tips & Storage

Do not skip the lemon zest: The zest is what gives these muffins most of their bright lemon flavor.
Do not overmix: Stir the batter just until everything comes together so the muffins stay soft and tender.
Space out the muffins: Using two muffin pans and leaving empty cups between the muffins can help encourage a better rise.
Fill them generously: These are meant to be large, bakery style muffins, so fill the liners to the top.
Room temperature: Store cooled muffins in an airtight container at room temperature for about 1 to 2 days.
Refrigerator: After that, move them to the refrigerator to keep them fresh longer.
Freezer: These also freeze well. Let them cool completely before transferring them to a freezer safe container.

You can watch me make these Blueberry Lemon Spelt Muffins with Greek Yogurt in my Meal Prep for Kids & Teens video on YouTube.

These have become one of my favorite muffins to keep on hand because they are soft, bright, and filling without feeling heavy. The lemon, blueberries, olive oil, and crumb topping all work so well together, and they are perfect for breakfast, lunchboxes, or an afternoon snack.