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Healthy Lemon Poppy Seed Muffins with Blueberry Glaze Recipe

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4.2 from 12 reviews

These Healthy Lemon Poppy Seed Muffins are a deliciously bright and wholesome treat made with whole wheat pastry flour, olive oil, and Greek yogurt. Packed with fresh lemon zest and poppy seeds, and optionally bursting with blueberries, they offer a moist texture and fresh citrus flavor. Finished with a subtly sweet lemon blueberry glaze, these muffins make a perfect spring brunch or snack that’s both flavorful and nourishing.

  • Total Time: 30 minutes
  • Yield: 9 muffins

Ingredients

Dry Ingredients

  • 1 ½ cups (170g) whole wheat pastry flour or all purpose flour
  • 2 tablespoons poppy seeds
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt

Wet Ingredients

  • Zest from 2 large lemons (about 2 tablespoons)
  • ½ cup (168g) honey
  • 2 large eggs, at room temperature
  • ½ cup (113g) plain or vanilla Greek yogurt (preferably whole milk or 2%)
  • 3 tablespoons freshly squeezed lemon juice (from 1 large lemon)
  • ½ teaspoon almond extract (optional)
  • ⅓ cup (67g) extra-virgin olive oil (or melted butter as substitution)

Optional Mix-in

  • ¾ cup (113g) fresh blueberries

For the Glaze

  • ½ cup (57g) powdered sugar
  • 1 teaspoon lemon zest
  • 1 tablespoon low sugar blueberry preserves (or jam of choice)
  • 1 to 2 teaspoons fresh lemon juice

Instructions

  1. Prepare Oven and Muffin Cups: Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with 9 muffin liners and spray the inside of each liner with nonstick cooking spray to ensure easy removal.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the whole wheat pastry flour (or all-purpose flour), poppy seeds, baking powder, baking soda, and salt. Set aside to keep dry ingredients separate.
  3. Combine Wet Ingredients: In a large separate bowl, whisk together the lemon zest, honey, eggs, Greek yogurt, freshly squeezed lemon juice, and almond extract until the mixture is smooth and well incorporated.
  4. Incorporate Dry Ingredients: Gently fold the dry ingredients into the wet mixture until just combined to avoid overmixing, which can toughen the muffins.
  5. Add Olive Oil and Optional Blueberries: Slowly stir in the extra-virgin olive oil using a wooden spoon until the batter is smooth. If using, fold in the fresh blueberries carefully to distribute evenly without crushing.
  6. Fill the Muffin Tin and Bake: Divide the batter evenly between the 9 prepared muffin cups. Bake in the preheated oven for 11-15 minutes, or until a toothpick inserted in the center comes out clean.
  7. Cool and Prepare Glaze: Once the muffins have completely cooled on a wire rack, prepare the glaze by mixing powdered sugar, blueberry preserves, lemon zest, and lemon juice in a small bowl. Add lemon juice gradually if the glaze is too thick to achieve desired consistency.
  8. Glaze the Muffins: Dip each cooled muffin into the glaze or spoon a teaspoon or two of the glaze on top. Place back on the wire rack lined with parchment paper and allow the glaze to set before serving.

Notes

  • To make these muffins gluten free, substitute a gluten free all-purpose flour blend.
  • For a dairy-free version, use a plant-based yogurt such as coconut-based or a brand like Siggi’s plant-based yogurt.
  • Do not skip spraying the muffin liners to prevent sticking.
  • Avoid overmixing the batter to keep muffins tender and light.
  • The almond extract is optional and can be omitted if unavailable.
  • Author: Monica
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Baked Goods
  • Method: Baking
  • Cuisine: American
  • Diet: Low Fat

Find it online: https://monicarecipes.com/healthy-lemon-poppy-seed-muffins-with-blueberry-glaze-recipe/