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Lemon Blueberry Biscuits

Lemon and blueberries make such a fresh and flavorful combination in all kinds of baked goods, especially these biscuits. —Taste of Home Test Kitchen
  • Total Time
    Prep: 30 min. Bake: 15 min.
  • Makes
    1 dozen


  • 2 cups all-purpose flour
  • 1/2 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup lemon yogurt
  • 1 large egg, room temperature
  • 1/4 cup butter, melted
  • 1 teaspoon grated lemon zest
  • 1 cup fresh or frozen blueberries
  • GLAZE:
  • 1/2 cup confectioners' sugar
  • 1 tablespoon lemon juice
  • 1/2 teaspoon grated lemon zest


  • Preheat oven to 400°. In a large bowl, whisk the first 5 ingredients. In another bowl, whisk yogurt, egg, melted butter and lemon zest until blended. Add to flour mixture; stir just until moistened. Fold in blueberries.
  • Drop by 1/3 cupfuls 1 in. apart onto a greased baking sheet. Bake 15-18 minutes or until light brown.
  • In a small bowl, combine glaze ingredients; stir until smooth. Drizzle over warm biscuits.
Editor's Note
If using frozen blueberries, use without thawing to avoid discoloring the batter.
Nutrition Facts
1 biscuit: 193 calories, 5g fat (3g saturated fat), 29mg cholesterol, 223mg sodium, 35g carbohydrate (18g sugars, 1g fiber), 4g protein.
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Average Rating:
  • wilsonm13
    Aug 30, 2020

    Excellent! Not too sweet. I didn't have any lemon yogurt so I used a combination of blueberry and vanilla bean and added a bit of lemon extract. Delish! Will make again and will purposely buy lemon yogurt.

  • Lindabu2001
    Aug 17, 2020

    Made them yesterday and they were good. Noticed today they had formed mold on them. Threw them out. Maybe if I had frozen them or refrigerated them right away.

  • Lisa
    Jul 22, 2020

    These are super quick and easy to make. I freeze them for breakfast and also they are amazing with a scoop of vanilla ice cream

  • Sweethart721
    Feb 23, 2020

    These are absolutely fabulous!! Light, fluffy

  • MJ
    Jan 28, 2020

    Absolutely wonderful! They disappear in record time in our house. I also used Greek "lemon cream" yogurt as no one seems to carry plain lemon yogurt. I use two of the 5.3 oz. containers. One of my go-to favorites!

  • Carol
    Aug 10, 2019

    Perfect! I made them a little smaller for a party and everyone loved them

  • JMartinelli13
    Oct 6, 2018

    I used Greek yogurt, and I only had a 5.3oz container, so I made up the volume difference with some sour cream. I used a cookie scoop to portion, and next time I'd probably not. It made them a little more smooth-topped and a tiny bit compacted on the interior. They'd also be great with orange zest/juice.

  • SUE
    Jul 14, 2018

    I love this recipe. Not too sweet.

  • Nonniebakes
    Jan 21, 2018

    These are great, my famiy loves them. Best served warm, but a few seconds in the microwave does the job. That is if you have any leftovers. They're a taste of summer!

  • kblackbird
    Nov 14, 2017

    Excellent and easy! I also only had 5.3 oz. lemon yogurt, so I added half of a 5.3 oz container of plain nonfat yogurt. Not a problem. Also, I had Lemon Curd on hand, so I used that instead of making a glaze. I like that these are lower in fat and calories than similar muffins and scone recipes. I'll make them again!