Healthy lemon poppyseed muffins made with yogurt and topped with a perfectly sweet lemon blueberry glaze. This recipe is sponsored by siggi’s.
This muffin is guaranteed to brighten your day. Say hello to springy, beautiful lemon poppyseed muffins with a light lemon blueberry glaze!
A few weeks ago I asked you what kind of recipes you wanted to see for muffin week, the number one most requested was lemon poppyseed. To be honest, I was a little shocked as I’ve never gravitated towards anything lemon (orange is my fav). However, after testing (and re-testing) these babies about 4-5 times, I’ve become a LEMON LOVAH.
I take that back. It may now be a full blown lemon obsession. I’m fairly certain that I’m going to attempt to make a lemon cake for easter this year. Maybe with a lemon cream cheese frosting. #DoubleLemonLove
Whatever the case, be on the lookout on Instagram — if the recipe turns out, I plan on sharing it!
So anyway, let’s talk about these muffs made especially for all my lemon lovers. They’re fluffy, tender, perfectly moist with pops of citrus lemon flavor in every bite. I ended up adding a tiny bit of almond extract for a little something different and I’m in loveeee.
These muffins also use a container of siggi’s 4% vanilla skyr to give them their incredible texture and to add a boost of protein. If you haven’t tried siggi’s line of 4% yogurts yet get them in your grocery cart ASAP. Don’t be afraid of a little fat in your yogurt either people. I know I used to be, but once I started eating whole milk yogurts my tastebuds started dancing like it was 1999.
Each container of siggi’s 4% yogurts have incredibly simple ingredients, minimal sugar, and packs around 10-12g of protein. There’s so much more flavor in whole milk yogurt and it helps to keep you fuller, longer. I especially love them after a workout or for an afternoon snack with granola and peanut butter, but I also LOVE siggi’s for baking and cooking.
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!)
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.
- Serves: 9
- Serving size: 1 muffin with glaze
- Calories: 216
- Fat: 8.9g
- Saturated fat: 6.0g
- Carbohydrates: 30.3g
- Sugar: 13.4g
- Fiber: 2.9g
- Protein: 5.1g
- 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.
This recipe is in partnership with siggi’s. Thanks for supporting AK and the brands that help make this site possible!
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