Healthy lemon poppyseed muffins made with yogurt, naturally sweetened with honey and topped with a perfectly sweet lemon blueberry glaze. This recipe is sponsored by siggi’s.
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
- Serves: 9 muffins
- Serving size: 1 muffin with glaze
- Calories: 235
- Fat: 8.0g
- Saturated fat: 4.2g
- Carbohydrates: 39.1g
- Sugar: 21.4g
- Fiber: 2.9g
- Protein: 4.3g
- Dry ingredients
- 1 1/2 cups whole wheat pastry flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoons poppy seeds
- Wet ingredients
- Zest from 2 large lemons (about 2 tablespoons lemon zest)
- 1/2 cup honey
- 1 large egg
- 1/2 cup siggi's plain whole milk yogurt (1 small container will be enough)
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon almond extract
- ¼ cup butter, melted (or sub 1/4 cup melted coconut oil)
- For the lemon glaze:
- 1/2 cup powdered sugar
- 1 teaspoon lemon zest
- 1-3 teaspoons fresh lemon juice
- 1/2 tablespoon melted butter
- Optional: 1 tablespoon low sugar blueberry jam
- Preheat oven to 400 degrees F. Line a 9 cup muffin tin with 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, honey, egg, siggi’s whole milk yogurt, lemon juice and almond extract; whisk together until smooth and well combined. Gently begin to fold in the dry ingredients with a wooden spoon, alternating with the melted butter. Stir until just combined.
- Divide batter evenly between the 9 prepared muffin liners. Bake for 12-15 minutes or until tester comes out clean. Be very careful not to overbake. Allow muffins to cool for 5 minutes in the pan then cool muffins completely on a wire rack.
- Once muffins are completely cooled, make your glaze: add powdered sugar, lemon zest, lemon juice, melted butter and the optional blueberry jam to a small bowl, stir until well combined. You may need to add more lemon juice to thin the glaze, it's up to you.
- Once muffins are completely cooled, lightly dip each muffin into the glaze or spoon just a little bit on top. Makes 9 muffins -- enjoy!
If you want to make a simple lemon glaze: mix together 1/3 cup powdered sugar, 1 tablespoon fresh lemon juice, 1 teaspoon lemon zest and 1-2 teaspoons almond milk to thin.
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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