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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.