The Best Healthy Lemon Poppy Seed Muffins

healthy lemon poppy seed muffins with blueberry glaze on a wire rack

The Best Healthy Lemon Poppy Seed Muffins

Healthy lemon poppy seed muffins made with olive oil and yogurt, and topped with a perfectly sweet lemon blueberry glaze. These lemon poppy seed muffins make a wonderful spring brunch treat or snack!

Course Breakfast, Muffin, Nut Free, Snack

Cuisine American

Keyword healthy lemon poppyseed muffins, lemon poppy seed muffins

Prep Time 15

Cook Time 15

Total Time 30

Servings muffins

Calories 216cal

Author Monique Volz of AmbitiousKitchen.com

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 (I recommend whole milk or 2% yogurt)
3 tablespoons freshly squeezed lemon juice (from 1 large lemon)
½ teaspoon almond extract (feel free to skip if you don't have it)
⅓ cup (67g) extra-virgin olive oil (or sub melted butter)
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

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!
In a medium bowl, whisk together whole wheat pastry flour (or all purpose flour), poppyseeds, baking powder, baking soda, salt. Set aside.
In a separate large bowl add lemon zest, honey, eggs, yogurt, lemon juice and almond extract. Whisk together until smooth and well combined.
Gently fold in the dry ingredients until just combined, then slowly stir in the olive oil with a wooden spoon until a smooth batter forms. DO NOT OVERMIX. Fold in your blueberries if using.
Divide batter evenly between the 9 prepared muffin cups. Bake for 11-15 minutes or until tester comes out clean.
Once muffins are completely cooled, make the glaze: Add powdered sugar, blueberry jam, lemon juice to a small bowl and stir until well combined. If glaze is too thick, add more lemon juice, a teaspoon at a time, as necessary to thin glaze.
Dip each muffin into glaze, or spoon a teaspoon or two on top. Transfer to a wire rack with parchment paper underneath and allow glaze to set.

Notes

To make these muffins gluten free: Use a gluten free all purpose flour.

To make these muffins dairy-free: Use a dairy-free yogurt (I love siggi's plant based for this!) or a coconut-based yogurt would work great, too.

Nutrition