Healthy Lemon Poppyseed Muffins with Lemon Blueberry Glaze

Say hi to springy, stunning healthy lemon poppyseed muffins with a gentle lemon blueberry glaze! This muffin recipe is assured to embellish your day.

I believe you all must be lemon fanatics as a result of the number 1 maximum requested muffin recipe via Instagram used to be lemon poppyseed muffins.

To be truthful, I used to be a bit of shocked as I’ve never gravitated in opposition to anything lemon (orange muffins are my fav). However, after testing (and re-testing) these small children about Eight occasions, I’ve develop into 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 particularly for all my lemon lovers. They’re fluffy, delicate, completely wet with pops of citrus lemon flavor in every bite. I like that they’re packed with a bit of further protein because of the yogurt and in addition naturally sweetened with honey. There’s also a tiny little bit of almond extract to the batter for somewhat something different plus it is helping to make the muffins SO flavorful.

Dry elements: whole wheat pastry flour, baking powder, baking soda, poppyseeds and salt.

Wet elements: lemon zest, lemon juice, honey, egg, entire milk yogurt, and just a little butter (or coconut oil!).

Healthy lemon poppyseed muffins made with yogurt

These muffins additionally use complete milk greek yogurt to give them their unbelievable texture and so as to add a spice up of protein. Don’t be fearful of just a little fat on your yogurt; I know I used to be, but after I started eating whole milk yogurts my tastebuds started dancing adore it was once 1999.

  1. If you don’t have whole milk yogurt, I believe you need to escape with using low-fat greek yogurt, however the texture is probably not the reasonably the same.
  2. If you need to make those dairy loose, you'll be able to 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 lifestyles with this glaze. It’s light but adds a little one thing extra to each chunk (plus have a look at that gorgeous colour!). The glaze made with:

healthy lemon poppyseed muffins with a bite taken out

Okay, now it’s time for me to forestall chatting and time for you to get baking. One last thing regardless that: if you want to make these lemon blueberry muffins, simply upload ¾ cup blueberries to the batter. YUMMMM.

And you find yourself really loving this recipe, make certain try out my lemon blueberry paleo bread.

healthy lemon poppyseed muffins with a bite taken out

More lemon recipes you could like:

Chia, Lemon & Strawberry Zucchini Muffins

Paleo Lemon Blueberry Bread

Healthy Lemon Bars

Lemon Cookies with Lovely Lemon Glaze

Can’t wait to look you guys make those. Don’t put out of your mind to tag me on Instagram and share your creations with the hashtag #ambitiouskitchen. I would also love in case you left a remark underneath and rated the recipe.

Healthy Lemon Poppyseed Muffins with Lemon Blueberry Glaze

5 from 33 votes

Prep Time 15 minutes

Cook Time 15 mins

Total Time 30 mins

Healthy lemon poppyseed muffins made with yogurt and crowned with a wonderfully candy lemon blueberry glaze. Perfect for spring!

  • Dry elements
  • 1 1/2 cups entire wheat pastry flour or all objective flour*
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 tablespoons poppy seeds
  • Wet components
  • Zest from 2 massive lemons (about 2 tablespoons)
  • 1/2 cup honey
  • 2 huge eggs
  • 1/2 cup undeniable or vanilla greek yogurt (I like to recommend complete milk or 2% yogurt)
  • 2 tablespoons freshly squeezed lemon juice (from 1 massive lemon)
  • ½ teaspoon almond extract (feel free to skip in the event you should not 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 recent lemon juice
  • 1/2 tablespoon melted butter
  1. Preheat oven to 400 degrees F. Line a 12 cup muffin tin with 9 muffin liners and spray the interior of the liners with nonstick cooking spray. Do no longer skip spraying them!

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

  3. In a separate massive bowl upload lemon zest, honey, eggs, yogurt, lemon juice and almond extract. Whisk together until clean and smartly blended. 

  4. Gently fold in the dry ingredients till simply blended, then stir in melted and cooled butter (or coconut oil or olive oil).

  5. Divide batter lightly between the 9 ready 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 neatly mixed.

  7. Once muffins are totally cooled, lightly dip each and every muffin into the glaze or spoon a little bit on best.

To make those muffins gluten unfastened: I think oat flour would paintings well. Feel loose to use chickpea flour or all objective gluten free flour too. If you utilize either of those, you might want to add a few tablespoons more liquid. Please know that I've no longer tested these to be gluten free, these are best suggestions!


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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