Skinny Blueberry Lemon Poppy Seed Muffins with Lemon Glaze

Light moist muffins, bursting with BIG lemon flavor and sweet pops of blueberries. A delicious treat for Easter brunch or just all spring long.

Blueberries + Lemon = Magic!

They are a match made in flavor heaven.

What makes these flavors so compatible? Well, like they say, opposites attract.

The lemon is tart and acidic and bold in flavor. In contrast, the blueberries are mild and sweet, which helps tame the lemon’s sour bite.

They do a great job bringing out each other’s best qualities.

I like to think it’s just like my husband and I. He’s the serious, silent type, you could say tart one, but with a bold presence and I’m super sweet and a lil’ goofy 😆 But we compliment each other perfectly and bring out the best in each other.

OK I’m done gushing. Bake to baking.

A delicious, lemon blueberry poppyseed muffin seemed perfect for Easter brunch or just a spring treat. The flavors are bright and vibrant, which is what Spring is all about.

These muffins are quick and easy to make, so you can whip them up today just in time for Easter tomorrow. Plus, you can make them ahead of time as they store great for up to two weeks.

Let’s get to baking.

The first step to creating these muffins is shifting all of the dry ingredients together (except blueberries). I use whole wheat pastry flour and oat flours to make them healthier.

If you have made some of my other baked good recipes, you will see that I use both of these flours frequently. They are my favorite because of the health benefits they boast. Oat flour is high in protein and healthy fats, and lower in carbs than other wheat flours.  Whole wheat flour is high in fiber and contains many beneficial B vitamins.

Plus, both mimic the texture of white flour nicely, aka, you still get a light fluffy end product. YAAS!

Next, mix all of the wet ingredients together. Make sure all of the wet ingredients are at room temperate so they mix seamlessly together (and prevents a lumpy batter).

I do prefer to mix the eggs and sugar first, to make sure the sugar properly dissolves.  I used mostly honey to sweeten these muffins but also a little cane sugar to make sure they were sweet and moist enough. Then I added in the remaining wet ingredients, greek yogurt, melted butter (organic, grass-fed), almond milk, and vanilla.

Flavor-booster: A LOT of lemon zest and lemon juice. I wanted the muffins to burst with lemon flavor. I find you need the zest of two lemons and about 1/4 cup of lemon juice to really achieve a beautiful lemon flavor. It’s the perfect amount of lemon flavor without being overpowering or too sour.

Once the batter is mixed, you will gently fold in the blueberries. The trick of adding a heavy dry mix-in at the end, like the blueberries, is to coat them in flour before adding to the batter. The flour will help suspend the blueberries in the batter instead of just sinking to the bottom. That way you get bites of juicy blueberries throughout the muffin, which makes for a delightful eating experience.

And let’s talk about these poppyseed for a minute. I feel like poppy seeds have gotten neglected lately. It’s cousin, chia seeds, took the spotlight.

But, in my humble opinion, poppy seeds are better for baking. Both chia and poppy seeds are small, dense, and crunchy with a nutty flavor. But chia seeds absorb liquid and plump up when added to a wet ingredients, like batter. Poppy seeds, on the other hand, maintain their crunchy texture, which provides a nice texture moment while eating the muffins.

I still love chia seeds and chia pudding. But poppy seeds are pretty darn delicious too and a great addition to these muffins.

Last step is to evenly distribute the batter into approximately 15 greased muffin cavities and bake.  I baked the muffins for exactly 17 minutes and they turned out perfect. But every oven can be different so make sure to use a toothpick or fork to test the muffins for doneness. If the toothpick comes out clean, then you know they are ready.

I also glazed my muffins with a lemon glaze to give it another hit of lemon flavor and sweetness. The glaze is very easy to make. Just combine an even amount of powered sugar and lemon juice together. I used 3 tablespoons of each, which glazed each muffin perfectly.

I recommend glazing the muffins right before eating them. The glaze does tend to evaporate if it sits on the muffins too long (like overnight). The glaze is also super delicious when its gooey and sticky and running dow the sides of the muffin.

Time to eat these yummy muffins.

Seriously, they are so good. The muffins are light and fluffy. You get the perfect amount of bright lemon flavor. The blueberries add a pop of sweetness and gooeyness to the muffins. And finally, the poppy seeds add a little burst of crunch and texture.

I’m literally eating one right now. And I promise, they are AMAZING!

I can’t wait to bring these to Easter brunch at my parent’s house. I have a feeling these are going to go FFFASSSTTT.

Add these to your Easter brunch menu too! They will be a family favorite.

Happy Easter and have a fabulous weekend!

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Skinny Blueberry Lemon Poppyseed Muffins

Light and fluffy muffins bursting with big lemon flavor and pops of sweet blueberries. 

Course Breakfast

Prep Time 10 minutes

Cook Time 17 minutes

Total Time 27 minutes

Servings 15

Author Dani

Ingredients

Muffins

• 1 cup whole wheat pastry flour
• 1 cup oat flour
• 3/4 teaspoon salt
• 2 teaspoons baking powder
• 1/4 cup almond milk
• ¼ cup melted butter
• ½ cup honey
• ¼ cup cane sugar
• 2 eggs room temperature
• ½ cup greek yogurt
• 2 teaspoons vanilla
• Zest of 2 whole lemon
• Juice of a lemon and a half about 1/4 cup
• ½ cup blueberries coated in flour
• 1 tablespoon poppy seeds

Lemon Glaze

• 3 tablespoons lemon juice
• 3 tablespoons powdered sugar
• pinch of salt

Instructions

1. Heat oven to 350 degrees. Line or grease 15 muffin cavities (will need 2 muffin pans). 

2. Shift all the dry ingredients together, including the lemon zest *but not the blueberries. 

3. Mix all the wet ingredients together. 

4. Combine the wet and dry ingredients until well-incorporated. Do not overmix. Gently fold in the blueberries.  Evenly distribute the batter between the muffin cavities. 

5. Bake for 15-20 minutes. Cool slightly. 

6. To make the glaze, simply mix all of the glaze ingredients together. Spoon over each cooled muffin. The glaze will harden and set as it sits (about 10 minutes). 

7. Serve and enjoy!

Recipe Notes

The glaze will sort of evaporate if the muffins are stored and not eaten with the first day. I recommend glazing before eating for best results with the glaze.

If you do not want to make the glaze, a drizzle of honey works very well with these muffins as well. 

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