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healthy lemon poppyseed muffin with blueberry glaze

Healthy Lemon Poppyseed Muffins with Lemon Blueberry Glaze

Healthy lemon poppyseed muffins made with yogurt and topped with a perfectly sweet lemon blueberry glaze. Perfect for spring!
Course Breakfast, Muffin, Snack
Keyword healthy lemon poppyseed muffins
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 9 muffins
Calories 216 kcal
Author Monique of AmbitiousKitchen.com

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 Facts
Healthy Lemon Poppyseed Muffins with Lemon Blueberry Glaze
Amount Per Serving (1 muffin)
Calories 216 Calories from Fat 80
% Daily Value*
Fat 8.9g14%
Saturated Fat 6g38%
Carbohydrates 30.3g10%
Fiber 2.9g12%
Sugar 13.4g15%
Protein 5.1g10%
* Percent Daily Values are based on a 2000 calorie diet.