Love that unbeatable Lemon Poppy Seed combo? Then you’ll love these healthy Blueberry Lemon Poppy Seed Muffins! Perfect as breakfast, a snack or dessert, these guilt-free muffins are satisfying and oh, so delicious!
If you’re looking for a muffin recipe that is sure to please then I got you covered. Or shall I say these Blueberry Lemon Poppy Seed Muffins have got you covered. They’re moist, full of incredible flavour and have the perfect burst of blueberries in every single bite. These muffins are a game changer for on the go breakfasts, pre or post workout fuel or a simple yet delicious snack any time of day. The only question the boyfriend had (after just one bite, to boot) is why didn’t you make more?!?! So, take it from me and double up the batch from the get-go 😉
I know, I know. Blueberry Lemon Poppy Seed Muffins. How incredible does that sound? And healthy, to boot?
But before we dive head first into these beautiful muffins, let me tell you a story.
A few years ago, on our trip to Greece, in proper Andrea fashion, I just haaaad to come home with some sort of unordinary souvenir. Some people settle on a simple postcard as a souvenir. Or a magnet. A bottle opener. Some cool new clothes. Something simple, you know. But me? No. Not me. I go out and get a new tattoo (in places where I don’t speak the same language as the artist, might I add). Or go and get my hair did from a guy I’ll never see again.
Anyway, the reason I begin with that is because the words LEMON POPPY SEED – although a delicious combo when talking about food – haunt me TO THIS DAY in memory of the absolute worst hair cut and dye I’ve ever had in my life. Now I know we’re here for the Blueberry Lemon Poppy Seed Muffins and not some hair salon in Athens called Lemon Poppy Seed but I just couldn’t bare to write this post without getting that off my chest, first.
NOW ONTO THE BLUEBERRY LEMON POPPY SEED MUFFINS…
These muffins are the best because they’re great for so many meals. Feel like having one immediately upon waking up? Breakfast it is (PRO TIP: Keeping one beside your bed ensures this happens efficiently and successfully. Unless, of course, you’re like my boyfriend who literally eats in his sleep. Then no. Definitely don’t do this).
Feeling slightly hungry and in need of a midday snack? (Or should I say, midday pick me up?) Well, these bad boys are good for that, too.
Or, would you rather save these glorious Blueberry Lemon Poppy Seed Muffins for an after dinner treat? You know, a healthy take on dessert for the evening.
Either way, these Healthy Muffins have got you covered when hunger strikes!
WHAT YOU’LL NEED TO MAKE THESE HEALTHY MUFFINS
A few fresh ingredients paired with a few baking staples is all you’re going to need to bake up these Blueberry Lemon Poppy Seed Muffins. Let’s talk about them in a little bit more detail down below:
- Blueberries: Adds the perfect bite of freshness to these muffins. Can be fresh or frozen, depending on preference/what you have on hand.
- Lemon Juice and Zest: Adds freshness and a nice zing to these muffins. Pairs perfectly with the blueberries and poppy seeds. Since we’re using both the zest and juice of the lemon, fresh is best in this recipe. Feel free to use more or less depending on how lemony you want the overall muffin.
- Poppy Seeds: Adds a nice crunch and great texture to the muffins.
- All Purpose Flour: For the base and structure of these blueberry lemon poppy seed muffins. You can substitute whole wheat flour or you can use half All Purpose Flour and Half Whole Wheat instead, if you prefer.
- Maple Syrup: The way we sweeten things up a bit! However, honey may be used, if preferred.
- Coconut Oil: For structure and flavour. Butter or Vegetable Oil can be used instead but since these muffins are on the healthier side, I love using Coconut Oil (you don’t taste any coconut).
- Plain Greek Yogurt: To keep these babies moist! Substitute Vanilla yogurt for an extra flavour boost. Either way, full fat works best in this recipe.
- Eggs: Adds richness, texture and structure to the muffins and helps them rise as they bake up in the oven.
- Vanilla Extract: Amplifies the flavours of the rest of the ingredients. A true baking staple.
- Baking Soda/Powder: Each play their own role in helping the muffins rise to perfection and maintain their structure.
- Salt: A little goes a long way in baking but helps to balance out the flavours of the rest of the ingredients.
MAKING THESE DELICIOUS MUFFINS IS EASY AS 1, 2, 3….
No, really. They’re that simple. First, mix alllllll the dry ingredients in a bowl. Second, mix alllllll the wet ingredients in a separate bowl. And third, mix the contents of those two bowls together!
And that’s basically it. Well, the gist of it anyway. THEREFORE, ANYONE CAN MAKE THESE. TRUST. And since we’re all talking about trust, and things, don’t ever trust a hair salon in Athens, Greece called Lemon Poppy Seed.
FREQUENTLY ASKED QUESTIONS
These have not been tested with Gluten Free Flour so I’m not sure what the outcome would be. If you try it before I do, please let me know how they turn out!
In an airtight container in the fridge. You can keep the container on the counter as well, if they’ll get eaten within a few days (I normally do because in my house, they’re gone in no time!)
Sure! I’m thinking Fresh Raspberries or Blackberries might be good options.
With all healthy and simple ingredients, you can feel good about popping one (or two!) of these babies into your mouth! But, as the saying goes, everything in moderation 😉
- 1 cup Blueberries (fresh or frozen)
- 3/4 cup Plain Greek Yogurt
- 1/3 cup Maple Syrup
- 1/4 cup Coconut Oil (melted and cooled)
- 2 Eggs
- 4 tbsp Lemon Juice (Juice of 1 small Lemon)
- 3 tbsp Lemon Zest (Zest of 2 small Lemons)
- 1 1/2 cups All Purpose Flour
- 2 tbsp Poppy Seeds
- 1 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/4 tsp Salt
- Preheat the oven to 400° and line a 12 cup muffin tin with 8 muffin liners and give it a good spray with non-stick cooking spray.
- In a large bowl, whisk together the wet ingredients until smooth and well combined.
- In a separate bowl, mix the dry ingredients until well combined.
- Fold the dry ingredients into the wet ingredients using a rubber spatula until just combined (do not over mix).
- Fold in the blueberries.
- Divide the batter out evenly amongst the 8 lined muffin cups.
- Bake for 10 minutes. Reduce heat to 350 and bake another 10 minutes or until a toothpick comes out clean when inserted into the centre.
- Allow to cool completely on a wire rack before digging in.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 236Total Fat: 9gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 48mgSodium: 242mgCarbohydrates: 32gFiber: 2gSugar: 11gProtein: 7g
Nutrition is only an estimate and calculated using Nutritionix.
LOVE THIS COMBINATION? TRY MY LEMON POPPY SEED SALAD DRESSING NEXT!
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