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Healthy Lemon Poppy Seed Muffins with Lemon Blueberry Glaze

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

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

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Say hello to springy, beautiful healthy lemon poppy seed 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 poppy seed muffins on a grey board

Ingredients in healthy lemon poppy seed muffins

These lemon poppy seed muffins are made especially for all my lemon lovers. They’re fluffy, tender, perfectly moist with pops of citrus lemon flavor in every bite. Here’s what you’ll need to make them:

  • Flour: you’ll need whole wheat pastry flour to keep these muffins nice and fluffy.
  • Honey: these lemon poppy seed muffins are naturally sweetened with honey!
  • Yogurt: I love that they’re packed with a little extra protein thanks to yogurt. I recommend whole milk or 2% yogurt, but plant-based works, too.
  • Lemon: you’ll need both fresh lemon juice and zest in the muffin batter and in the glaze.
  • Eggs: you’ll also need 2 eggs in this recipe.
  • Butter: a little butter gives the muffins the perfect amount of moisture. You can also use olive oil if you’d like.
  • Baking staples: don’t forget the baking powder, baking soda, poppy seeds and salt. You’ll also need some almond extract to give the muffins that true lemon poppy seed flavor!

Healthy lemon poppy seed 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.

lemon poppy seed muffins with blueberry glaze on a grey board

Lemon glaze for healthy lemon poppy seed 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 is made with:

  • Fresh lemon juice & 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 poppy seed muffins with a bite taken out

Can I make them gluten free?

To make these lemon poppy seed 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!

Jazz up your muffins

If you want to make these lemon poppy seed BLUEBERRY muffins, just add ¾ cup blueberries to the batter. YUMMMM.

If you find yourself really loving this recipe, be sure to try out my lemon blueberry paleo bread.

lemon poppy seed muffins with a bite taken out

Freeze them for later

Yes, these lemon poppy seed muffins are freezer-friendly! Simply wrap muffins individually in freezer-safe bags or store them in a large freezer bag. When you’re ready to enjoy them, reheat for 30-45 seconds in the microwave or simply thaw them at room temperature. I recommend freezing them without the glaze.

More lemon recipes you might like

Get all of our citrus recipes here!

Can’t wait to see you guys make these lemon poppy seed muffins. 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 Poppy Seed Muffins with Lemon Blueberry Glaze

5 from 39 votes
healthy lemon poppyseed muffin with blueberry glaze
Course Breakfast, Muffin, Nut Free, Snack
Cuisine American
Keyword healthy lemon poppyseed muffins, lemon poppy seed muffins
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Serves 9

Healthy lemon poppy seed muffins made with yogurt and topped with a perfectly sweet lemon blueberry glaze. These lemon poppy seed muffins are 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:
  • 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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