• Skip to main content
  • Skip to primary sidebar
Blues Best Life
menu icon
go to homepage
  • Recipes
  • How To
  • Contact
  • About
  • Work With Me
    • Facebook
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • Recipes
    • How To
    • Contact
    • About
    • Work With Me
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Recipes » Breakfast

    Lemon Poppyseed Blueberry Muffins {Made Without Refined Sugar!}

    Published: May 17, 2021 · Modified: Mar 9, 2022 by bobbieblue

    79 shares
    • Facebook
    Jump to Recipe Print Recipe

    Lemon Poppyseed Blueberry Muffins are made without refined sugar and are tender and moist from the addition of Greek yogurt.  These easy to make blueberry muffins will be a spring time favorite when blueberries are at peak season!

    Want to Save This Recipe?

    Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!

    Save Recipe

    By submitting this form, you consent to receive emails from Blue's Best Life.

    Muffin tin with lemon poppyseed blueberry muffins

    (Blue’s Best Life is a participant in the Amazon Associates Program.  I earn a small commission if you purchase through those links.  This helps me keep the blog going! -Bobbie)

    I love fresh blueberry muffins.  When they are warm from the oven and the berries burst in your mouth.  These healthy lemon poppyseed muffins are tender and sweet with just a little honey added and no refined sugar.

    Ingredients in Lemon Poppyseed Blueberry Muffins

    • all purpose flour
    • whole wheat flour
    • baking powder
    • baking soda
    • salt
    • poppyseeds
    • Greek yogurt
    • eggs
    • honey
    • butter
    • almond milk
    • lemon juice
    • lemon zest
    • vanilla extract
    • blueberries

    How do you make Lemon Poppyseed blueberry muffins?

    I always start my muffin recipes by mixing the dry ingredients and the wet ingredients in two separate bowls.  This helps insure that everything is incorporated correctly and that you do not over mix your batter.  The other important step to remember is to add the blueberries at the very end of mixing.  This goes for any berry muffin because berries are so fragile you will risk smashing the berry, causing them to bleed in the batter.  Of course the muffins will taste good but it is prettier if the berries stay intact.

    Pictures of mixing dry and wet ingredients for Lemon poppyseed blueberry muffins

    Once everything is mixed it is time to portion the batter into the muffin tin.  You can either use paper liners for easier clean up or spray with cooking spray.  Use a spoon or a scoop to fill each muffin tin ¾ full.  This will keep the muffins from spilling over the top when they rise during baking.

    Another trick when you bake these muffins is to start the oven at a high temperature, bake for 5 minutes and then reduce the temperature.  This helped the muffins puff up well and give that nice domed top.

    Do you have to soak poppyseeds before baking?

    I did not soak my poppyseeds before baking.  After doing research I saw that they would need to soak for several hours, and I can't wait that long for my breakfast in the mornings!  If you do decide to soak, it may give you a little more pronounced poppyseed flavor but otherwise it is fine to mix them in with your dry ingredients.

    How do you stop blueberries from sinking?

    There's been a myth that tossing your blueberries in a tablespoon of flour before adding them to your muffin batter will prevent your berries from sinking to the bottom.  I have made blueberry muffins many times and in all honesty sometimes I forget this step.  However, I have seen no real proof that it really helps.  One trick I like to do is reserve a few berries to top my muffins with after I have added the batter to the muffin tin.  This way you can clearly see that you have a beautiful blueberry muffin.

    Looking for other delicious muffin recipes?  Try these!

    Healthy Raspberry Chocolate Chip Muffins

    Cinnamon Banana Muffins

    Healthy Banana Oat Muffins

    Banana Coconut Muffins

    Peanut Butter Banana Muffins

    If you try this recipe for Lemon Poppyseed Blueberry Muffin Recipe, let me know what you think! Leave a comment below, and don’t forget to snap a pic and tag it #bluesbestlife on Instagram! Seeing your creations makes my day.

    Pin For Later!

    a grafic with lemon poppyseed blueberry muffins on a plate and showing them on a baking tray

    My Favorite Kitchen Tools!

    Print Recipe
    5 from 2 votes

    Lemon Poppyseed Blueberry Muffins {Made Without Refined Sugar}

    Lemon Poppyseed Blueberry Muffins are made without refined sugar and are tender and moist from the addition of Greek yogurt.  These easy to make blueberry muffins will be a spring time favorite when blueberries are at peak season! 
    Prep Time20 minutes mins
    Cook Time15 minutes mins
    Course: Breakfast
    Cuisine: American
    Keyword: poppy seed, lemon poppyseed muffins, blueberry muffins
    Servings: 12 Muffins
    Calories: 186kcal
    Author: Bobbie Blue

    Ingredients

    Dry Ingredients

    • 1 ¼ cups all purpose flour
    • ¾ cup whole wheat flour
    • 2 teaspoons baking powder
    • 1 teaspoons baking soda
    • ½ teaspoon salt
    • 1 tablespoon poppyseeds

    Wet Ingredients

    • ½ cup Greek yogurt
    • ⅓ cup honey
    • 2 eggs
    • ½ stick butter, melted
    • ⅔ cup almond milk
    • 1 teaspoon vanilla extract
    • 2 tablespoons lemon juice
    • 2 teaspoons lemon zest
    • 1 cup blueberries

    Instructions

    • Preheat oven to 420 degrees. (You will only bake the muffins for 5 minutes and then lower the temperature).
    • Line muffin tin with paper liners or spray with cooking spray. Set pan aside.
    • In a large bowl mix dry ingredients together. Set bowl aside.
    • In another large bowl mix together all wet ingredients. Mix well with whisk to smooth out all lumps.
    • Pour wet ingredients into the dry and mix with a spatula in large circular strokes making sure to not over mix.
    • Portion batter into muffin tin filling ¾ full. Top with a few extra berries.
    • Bake muffins at 420 degrees for 5 minutes. Reduce the temperature to 350 and bake an additional 10 minutes. Check with a toothpick for doneness.

    Notes

    Store muffins in an airtight container for 2-3 days.  Muffins are great warmed up in microwave for 15 seconds.  

    Nutrition

    Serving: 1g | Calories: 186kcal | Carbohydrates: 17.6g | Protein: 8.8g | Fat: 9.5g | Cholesterol: 41mg | Sodium: 264mg | Potassium: 248mg | Fiber: 1.1g | Sugar: 12.5g | Calcium: 122mg | Iron: 1mg

    Related Posts:

    Oat Banana Bread with Greek Yogurt
    Cinnamon Banana Muffins

    More Breakfast

    • Tater Tot Breakfast Casserole With Bacon
    • Homemade Yogurt Parfait With Berries
    • Easy Loaded Vegetable Quiche Recipe (Vegetarian)
    • Honey Lime Fruit Salad

    Reader Interactions

    Comments

    1. Marita

      May 17, 2021 at 12:04 pm

      5 stars
      Hmmm... this looks amazing. I love Blueberries and your instructions look straightforward. I will try them this weekend.

      Reply
    2. Giangi

      May 17, 2021 at 1:03 pm

      5 stars
      Looks amazing! Cannot wait to make it for my family. Love how easy it is to prepare it.

      Reply
    5 from 2 votes

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi, I'm Bobbie! Welcome to Blue's Best Life. I'm a self-taught cook that loves to cook wholesome meals while still enjoying a truly decadent dessert, because there is always room for a little something sweet!

    More about me →

    Popular

    • Firecracker Chex Mix (Spicy Chex Mix)
    • Chocolate Dipped Peanut Butter Pretzel Bites
    • woman cooking with vegetables in the kitchen
      15 Simple and Tasty Ways to Enjoy Zucchini Every Day
    • Mexican Street Corn Dip

    Copyright © 2025 Blue's Best Life

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.

    Privacy Policy