Blueberry Lemon Muffins with Labneh — And a Story About Friendship

There’s something undeniably comforting about the aroma of muffins baking in the oven, especially when the ingredients come together in a perfect balance of tart and sweet. These Blueberry Lemon Muffins with Labneh are moist, zesty, and packed with juicy bursts of fruit in every bite. The secret? Labneh. This Middle Eastern strained yogurt adds a rich, tangy depth and keeps the muffins incredibly soft, without the heaviness of cream. There’s a reason muffins keep showing up in our kitchen. Yes, they’re delicious. Yes, they’re easy. But more than anything, they’ve become a quiet little tradition between my son and his best friend.

Since this last term has begun, every school day, when I pack his lunch, there’s always a gentle reminder: “Don’t forget one extra for him.” It started so casually—an extra muffin for his classmate, just because. But it quickly turned into a ritual. A small, sweet way for my son to say, “you matter to me.”

And so now, every weekend, the two of us brainstorm a new flavor—what would they both like this time? Banana chocolate chip? strawberry? Today, it’s blueberry lemon with a dollop of labneh, which adds a soft tang and makes the muffins extra moist. We mix, stir, laugh, and taste-test. Then, a fresh batch goes into the oven, and the outcome is not just muffins but something more meaningful.

This month is the final stretch of his school term—his last with this group of classmates. Next year, as with every shuffle, he’ll be placed with new faces, and the dynamics will change. He might not sit next to his best friend anymore. He might not share those lunch breaks in the same way again. There’s a bittersweet feeling in the air. The pride in seeing him so thoughtful, the joy of baking together, the quiet ache of time moving too quickly. But I hold onto the hope that these small gestures—like sharing a muffin at recess—stay with them both. Because good friendships are rare, especially those formed between math classes and music lessons. And when you find one, you nourish it. Sometimes, with muffins.

Tips & Variations

• Labneh Substitution: No labneh? Use thick Greek yogurt, but you’ll miss out on that signature tang.
• Citrus Swap: Try orange zest and juice for a different citrus profile.
• Add Crunch: A handful of chopped walnuts or almond flakes makes these even more hearty.

Preparation time: 20 minutes
Baking time: 20-25 minutes
Serves: 12-13

Ingredients

• All-purpose flour 250 gms
• Butter (melted)110 gms
• Baking powder 2 tsp
• Baking soda ½ tsp
• Salt ¼ tsp
• Zest of 1 large lemon
• Eggs: 2 large (or 3 medium)
• Sugar 150 gms
• Labneh (plain, unsalted) 150+ extra for frosting
• Fresh lemon juice 2 tbsp
• Vanilla extract 1 tsp
• Fresh or frozen blueberries (tossed in 1 tsp flour if frozen)
• Toasted almond flakes (optional) 2 tbsp

Instructions

1. Preheat your oven to 180°C (350°F). Line a 12-cup muffin tin with paper liners or grease lightly.
2. In a large bowl, whisk together flour, baking powder, baking soda, salt, and lemon zest.
3. In a separate bowl, beat the butter and sugar until pale and slightly thickened.
4. Whisk in the eggs one at a time. Next, add the labneh, lemon juice, and vanilla extract and mix until smooth.
5. Gently fold the wet mixture into the dry ingredients using a spatula. Mix just until combined—don’t overmix. Carefully fold in the blueberries. If using frozen berries, keep them coated in flour to prevent bleeding into the batter.
6. Divide the batter evenly among the muffin cups, filling each about ¾ full. Sprinkle coarse sugar or streusel on top if desired.
7. Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean. Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack. Serve warm or at room temperature.