Say hello to springy, beautiful healthy lemon poppyseed muffins with a light lemon blueberry glaze! This muffin recipe is guaranteed to brighten your day.
I think you all must be lemon lovers because the number one most requested muffin recipe via Instagram was lemon poppyseed muffins.
To be honest, I was a little shocked as I’ve never gravitated towards anything lemon (orange muffins are my fav). However, after testing (and re-testing) these babies about 8 times, I’ve become a LEMON LOVAH FOR LIFE.
Ingredients in lemon poppyseed muffins
These healthy lemon poppyseed muffins made especially for all my lemon lovers. They’re fluffy, tender, perfectly moist with pops of citrus lemon flavor in every bite. I love that they’re packed with a little extra protein thanks to the yogurt and also naturally sweetened with honey. There’s also a tiny bit of almond extract to the batter for a little something different plus it helps to make the muffins SO flavorful.
Dry ingredients: Whole wheat pastry flour, baking powder, baking soda, poppyseeds and salt.
Wet ingredients: lemon zest, lemon juice, honey, egg, whole milk yogurt, and a little butter (or coconut oil!).
Lemon poppyseed muffins made with yogurt
These muffins also use whole milk greek yogurt to give them their incredible texture and to add a boost of protein. Don’t be afraid of a little fat in your yogurt; I know I used to be, but once I started eating whole milk yogurts my tastebuds started dancing like it was 1999.
If you don’t have whole milk yogurt, I think you could get away with using low-fat greek yogurt, but the texture may not be the quite the same.
If you want to make these dairy free, you can use coconut yogurt.
Lemon glaze for lemon poppyseed muffins
Before you get baking, let’s talk about this lemon blueberry glaze situation: I basically want to drizzle my life with this glaze. It’s light but adds a little something extra to every bite (plus look at that gorgeous color!).
The glaze made with fresh lemon juice, lemon zest, powdered sugar, butter and jam of your choice. I like to use blueberry jam, but you could also use strawberry or raspberry; it’s up to you!
Okay, now it’s time for me to stop chatting and time for you to get baking. One last thing though: if you want to make these lemon blueberry muffins, just add ¾ cup blueberries to the batter. YUMMMM.
And you find yourself really loving this recipe, be sure try out my lemon blueberry paleo bread.
More lemon recipes you might like:
Chia, Lemon & Strawberry Zucchini Muffins
Lemon Cookies with Lovely Lemon Glaze
See how to make the lemon poppyseed muffins:
Can’t wait to see you guys make these. Don’t forget to tag me on Instagram and share your creations with the hashtag #ambitiouskitchen. I would also love if you left a comment below and rated the recipe.
Healthy Lemon Poppyseed Muffins with Lemon Blueberry Glaze
Ingredients
- Dry ingredients
- 1 1/2 cups whole wheat pastry flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoons poppy seeds
- Wet ingredients
- Zest from 2 large lemons (about 2 tablespoons)
- 1/3 cup honey
- 2 large eggs
- 1/2 cup plain or vanilla whole milk or 2% greek yogurt
- 2 tablespoons freshly squeezed lemon juice (from 1 large lemon)
- ½ teaspoon almond extract
- ¼ cup butter, melted and cooled
- Optional: ¾ cup blueberries
- For the glaze:
- ⅓ cup powdered sugar
- 1 tablespoon low sugar blueberry jam
- 1 teaspoon lemon zest
- 1 teaspoon fresh lemon juice
- 1/2 tablespoon melted butter
Instructions
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Preheat oven to 400 degrees F. Line a 12 cup muffin tin with 9 muffin liners and spray the inside of the liners with nonstick cooking spray. Do not skip spraying them!
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In a medium bowl, whisk together whole wheat pastry flour, baking powder, baking soda, salt, and poppyseeds. Set aside.
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In a separate large bowl add lemon zest, honey, eggs, yogurt, lemon juice and almond extract. Whisk together until smooth and well combined.
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Gently fold in the dry ingredients until just combined, then stir in melted and cooled butter (or coconut oil).
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Divide batter evenly between the 9 prepared muffin cups. Bake for 11-15 minutes or until tester comes out clean.
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While your muffins are cooling, make your glaze: Add powdered sugar, blueberry jam, lemon zest, lemon juice, and melted butter to a small bowl, stir until well combined.
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Once muffins are completely cooled, lightly dip each muffin into the glaze or spoon a bit on top.
Recipe Notes
To make these muffins gluten free: Feel free to use chickpea flour or all purpose gluten free flour. If you use either of these, you may need to add a few tablespoons more liquid. Please know that I have not tested these to be gluten free.
55 comments
Yum, these look amazing! Lemon poppyseed is my fave, especially with blueberries or raspberries!
Would I be able to use almond flour in place if the pastry flour?
Love them!! Almond flour won’t bake up the same 1:1 here – it’s has a much different consistency than pastry flour. I’ve added some suggestions for trying a gluten free flour above!
Awesome, thanks so much! I’m gonna try them out today
This is a great recipe for almond flour cake using egg whites as the binder. You’ll have to experiment a bit to get the proportions right, but I’ve made this cake before for strawberry shortcake and it’s gotten rave reviews even from people who don’t mind eating gluten (including myself)
Oops, sorry. Here’s the recipe.
https://www.kingarthurflour.com/recipes/strawberry-almond-flour-cake-recipe
These look delicious.. I second the question about regarding almond flour. And do you know of calories not including icing? Thanks!
They’re one of my favs! I’ve added some suggestions for trying a gluten free flour above, but would not suggest using almond flour. I believe they’re just under 200 calories without the icing.
I seriously suck at baking so much, but I made the carrot cake banana bread and it turned out great, so I am gonna give these a go (after I make grandma’s bran muffins tonight)…but the optional things are making me so indecisive. I don’t know if I should risk adding blueberries, but it sounds so good! I think I’ll make them without for the first go round, fingers crossed I don’t F it up like most baked goods I try! 🙂
I hope you loved these ones Denise!!
Do you only glaze them if you are eating immediately or will the glaze harden if you’re making them in advance for a party? Also any tips when subbing cup for cup types of gluten free flour to make them less dense? Adding vinegar? Thanks!
I would add the glaze once you’re ready to serve them! Gluten free flours are naturally more dense than regular flour – I would just suggest adding a few more tablespoons of liquid 🙂
Hi Monique! I am most definitely making these this afternoon! My one question is, if I wanted to omit the blueberry, and just do all lemon poppyseed with lemon glaze- Is there something I should be adding to it or subbing? Thanks so much! Super excited to make these.
Hi! You can just leave the blueberry out 🙂 Hope you loved these!
Lemon poppyseed anything is always a favorite of mine. Growing up, I used to eat those lemon poppyseed breakfast loaves all the time for breakfast! I never would have thought about adding a blueberry glaze. What a fabulous idea!
It’s such a nostalgic flavor! Reminds me of childhood too 🙂 The blueberry glaze is delicious!
Can I make these GF by using the Bob’s Mill 1 to 1 baking flour?
I think that should work – you might just need a bit more liquid!
These photos are stunning! And the combination of lemon muffin with that beautiful frosting… yum!
Thanks Haley! Best combo 🙂
Super easy to make and delicious!! My husband ate 4!
So happy you both enjoyed!!
Yay!! So glad you’re down with the full fat thing! The fat is good for our brains, satiation, and may even balance out ingredients like sugar. I’ve been a fat fan forever 🙂 Now…onto your incredible recipe. It looks SCRUMPTIOUS. Ticks all the boxes for ‘treat’ and ‘healthy,’ and will be our Easter morning buzz. Thank you for showing me how to make a less sugar glaze!
Absolutely! I hope you loved this one for Easter! 🙂
can these be made with full fat greek yogurt (it’s what i have on hand) or should we stick to regular yogurt? Thanks!
Full fat should work! Enjoy!
I have made these muffins 3 times in the past 2 werks, they ate absolute perfection!!! They hold moisture to perfection. I have made them for a few family members that don’t like “that healthy stuff” and have completed fooled them! I substituted the vanilla yogurt for plain and used xylitol sugar instead of coconut sugar.
Keep em’ coming Monica!!
Can’t wait to try the carrot cake cookies tonight!
Aren’t they awesome?? Glad the family is loving them too 🙂 Enjoy the carrot cake cookies!
i am so excited to try all of your recipes! i dont know where to start!
I’m so glad!! You can’t go wrong 😉
Hi! Can you use coconut yogurt as a substitute? Also is there anything to sub for the eggs (flax eggs or applesauce?). I have a lot of food sensitivity right now but love your recipes!
I have a similar question- do you have suggestions on how to make this recipe vegan?
Hi! Coconut yogurt should work. I haven’t tried this recipe with flax eggs, but let me know if you do!
Could I use sour cream in place of the yogurt?
Yes, but I might suggest adding 1-2 tablespoons more of sugar because I used a vanilla yogurt in the recipe.
These look amazing, I can’t wait to make them! Should I cut down on the amount of honey since I could only find honey vanilla greek yogurt? And if I use a mix of regular whole wheat flour and cake flour is that a good sub for ww pastry flour?
Thanks!
Hi! You can use 1/4 cup or 1/3 cup honey and yes 1 cup whole wheat flour and 1 cup cake flour should work well! Please report back when you make them.
These are phenomenal – wouldn’t change a thing. I add the optional blueberry jam in the topping.
Perfect! So happy to hear that.
I have a funny question…how could I make these a little fattier? I’m trying to help my 2 year old gain weight (with pediatrician’s blessing). Any subs I could make to add more fat? 🙂
Hi! These are meant to be a healthier version of a lemon poppyseed muffin. However you can serve them with extra butter, if that’s what you need.
Love these muffins! I’ve brought them to so many parties and brunches, and they’re always a hit. For all my GF people, I have made these a million times, just subbing Bob’s Red Mill 1-for-1 GF flour and they turn out great. I also sub the sugar for honey when I want them a little less sweet (like for a breakfast), but I use the sugar when I’m eating them more as a dessert. Soooooo good either way. Thanks for the recipe 🙂
Amazing! Great tip on the flour and sweetness levels here. One of my go-to muffins, too!
Love these! I’ve made them 3 times now! Just curious, did this recipe recently get updated?
I’m so glad! We made a couple of tweaks along the way but nothing else recently 🙂
These are so amazing!! My favorite muffins of all time. I used normal flour because it is what I had, and they turned out perfect! I love the lemon, it is so fresh.
So happy to hear that! Love love lemon, too.
I really want to make them. But do you think they are sweet enough for a kid with out the topping? Thanksn
They should be plenty sweet as a snack 🙂 let me know how you like them!
They are sweet without the topping but the topping really makes the lemon pop! The topping is not too much, just a hint of sweetness
Hi! I am making these and confused by step 3 that says to mix the zest into the sugar. In the ingredients list there is no added sugar except for in the glaze. Is the sugar that you are talking about in that step just the honey?
Thank you!!
Hi Marissa! Apologies for the confusion – I’ve updated the recipe. Thanks for your catch!
These muffins were great! I made some substitutions for gluten free recipe. I used 1/2 coconut flour and 1/2 almond flour in place of pastry flour and they are fantastic texture and taste! Loved them… my whole family never knew they were gluten free! Yum!
I’m glad those swaps worked out well! The perfect snack 🙂
Incredibly delicious!!!!!!
Glad you love them!