Healthy Lemon Poppy Seed Muffins with Lemon Blueberry Glaze

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Ambitious Kitchen

Total Time

30 minutes

Prep Time

15 minutes

Cook Time

15 minutes

Rating

(48)

Ingredients

9 servings

Dry ingredients
1 1/2 cups whole wheat pastry flour or all purpose flour*
1 ½ teaspoons baking powder
½ teaspoon baking soda
1/4 teaspoon salt
2 tablespoons poppy seeds
Wet ingredients
Zest from 2 large lemons (about 2 tablespoons)
1/2 cup honey
2 large eggs
1/2 cup plain or vanilla greek yogurt (I recommend whole milk or 2% yogurt)
2 tablespoons freshly squeezed lemon juice (from 1 large lemon)
½ teaspoon almond extract (feel free to skip if you don't have it)
¼ cup butter, melted and cooled (or sub olive oil)
Optional:
¾ cup blueberries
For the glaze:
⅓ cup powdered sugar
1 tablespoon low sugar blueberry preserves (or jam of choice)
1 teaspoon lemon zest
1 teaspoon fresh lemon juice
1/2 tablespoon melted butter

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Preparation

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Step 1

Preheat oven to 400 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!

Step 2

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

Step 3

In a separate large bowl add lemon zest, honey, eggs, yogurt, lemon juice and almond extract. Whisk together until smooth and well combined.

Step 4

Gently fold in the dry ingredients until just combined, then stir in melted and cooled butter (or coconut oil or olive oil). Fold in your blueberries if using.

Step 5

Divide batter evenly between the 9 prepared muffin cups. Bake for 11-15 minutes or until tester comes out clean.

Step 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 well combined.