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healthy lemon poppyseed muffin with blueberry glaze
BreakfastMuffin Recipes
April 8, 2019

Healthy Lemon Poppyseed Muffins with Lemon Blueberry Glaze

Healthy lemon poppyseed muffins made with yogurt and topped with a perfectly sweet lemon blueberry glaze. These lemon poppyseed muffins are perfect for spring!

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins

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.

nine healthy lemon poppyseed muffins on a grey board

Ingredients in healthy 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!).

Healthy 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.

  1. 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.
  2. If you want to make these dairy free, you can use coconut yogurt.

healthy lemon poppyseed muffins with blueberry glaze on a grey board

Lemon glaze for healthy 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
  • jam of your choice. I like to use blueberry jam, but you could also use strawberry or raspberry; it’s up to you!

healthy lemon poppyseed muffins with a bite taken out

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.

healthy lemon poppyseed muffins with a bite taken out

More lemon recipes you might like:

Chia, Lemon & Strawberry Zucchini Muffins

Paleo Lemon Blueberry Bread

Healthy Lemon Bars

Lemon Cookies with Lovely Lemon Glaze

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

5 from 32 votes
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healthy lemon poppyseed muffin with blueberry glaze
Course Breakfast, Muffin, Snack
Keyword healthy lemon poppyseed muffins
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Serves 9
Healthy lemon poppyseed muffins made with yogurt and topped with a perfectly sweet lemon blueberry glaze. Perfect for spring!

Ingredients

  • Dry ingredients
  • 1 1/2 cups whole wheat pastry flour or all purpose 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)
  • 1/2 cup honey
  • 2 large eggs
  • 1/2 cup plain or vanilla greek yogurt (I recommend whole milk or 2% yogurt)
  • 2 tablespoons freshly squeezed lemon juice (from 1 large lemon)
  • ½ teaspoon almond extract (feel free to skip if you don't have it)
  • ¼ cup butter, melted and cooled (or sub olive oil)
  • Optional:
  • ¾ cup blueberries
  • For the glaze:
  • ⅓ cup powdered sugar
  • 1 tablespoon low sugar blueberry preserves (or jam of choice)
  • 1 teaspoon lemon zest
  • 1 teaspoon fresh lemon juice
  • 1/2 tablespoon melted butter

Instructions

  1. 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!

  2. In a medium bowl, whisk together whole wheat pastry flour, baking powder, baking soda, salt, and poppyseeds. Set aside.

  3. In a separate large bowl add lemon zest, honey, eggs, yogurt, lemon juice and almond extract. Whisk together until smooth and well combined. 

  4. Gently fold in the dry ingredients until just combined, then stir in melted and cooled butter (or coconut oil or olive oil).

  5. Divide batter evenly between the 9 prepared muffin cups. Bake for 11-15 minutes or until tester comes out clean.

  6. 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.

  7. 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: I think oat flour would work well. Feel free to use chickpea flour or all purpose gluten free flour too. 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, these are only suggestions!

Nutrition
Servings: 9 muffins
Serving size: 1 muffin
Calories: 216kcal
Fat: 8.9g
Saturated fat: 6g
Carbohydrates: 30.3g
Fiber: 2.9g
Sugar: 13.4g
Protein: 5.1g

 

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