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.
Whatever the case, be on the lookout on Instagram, that’s where I tend to share all of my upcoming recipes.
So anyway, let’s talk about 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.
Ingredients in lemon poppyseed muffins
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.
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.
More lemon recipes you might like:
See how to make the lemon poppyseed muffins:
Healthy Lemon Poppyseed Muffins with Lemon Blueberry Glaze
- Dry ingredients
- 1 1/2 cups whole wheat pastry flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 tablespoons poppy seeds
- Wet ingredients
- Zest from 2 large lemons (about 2 tablespoons)
- 1/3 cup organic sugar (or coconut sugar)
- 2 large eggs
- 1 (4 ounce) container 4% siggi’s vanilla skyr (or ½ cup any vanilla siggi’s yogurt)
- ¼ cup freshly squeezed lemon juice (from 1 large lemon)
- ½ teaspoon almond extract
- ¼ cup melted and cooled coconut oil
- 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 tablespoon unsweetened almond milk
Preheat oven to 375 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!
In a medium bowl, whisk together whole wheat pastry flour, baking powder, baking soda, salt, and poppyseeds. Set aside.
In a separate large bowl add lemon zest and sugar and use your fingers to rub the lemon zest into the sugar for at least 30 seconds to infuse the sugar with lemon flavor.
Next add in eggs, siggi’s vanilla skyr, lemon juice and almond extract; whisk together until smooth and well combined.
Gently fold in the dry ingredients until just combined, then stir in melted and cooled coconut oil.
Divide batter evenly between the 9 prepared muffin cups. Bake for 15-20 minutes or until tester comes out clean.
While your muffins are cooling, make your glaze: Add powdered sugar, blueberry jam, lemon zest, lemon juice, and almond milk to a small bowl, stir until well combined.
Once muffins are completely cooled, lightly dip each muffin into the glaze or spoon a bit on top.
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.
This recipe is in partnership with siggi’s. Thanks for supporting AK and the brands that help make this site possible!