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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


  • 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:
  • cup powdered sugar
  • 1 tablespoon low sugar blueberry jam
  • 1 teaspoon lemon zest
  • 1 teaspoon fresh lemon juice
  • 1 tablespoon unsweetened almond milk


  1. 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!
  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 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. 
  4. Next add in eggs, siggi’s vanilla skyr, lemon juice and almond extract; whisk together until smooth and well combined. 
  5. Gently fold in the dry ingredients until just combined, then stir in melted and cooled coconut oil.
  6. Divide batter evenly between the 9 prepared muffin cups. Bake for 15-20 minutes or until tester comes out clean.
  7. 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.
  8. 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: Feel free to use chickpea flour or all purpose gluten free flour. 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.

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.