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!
By submitting this form, you consent to receive emails from Blue's Best Life.
(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.
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
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!
My Favorite Kitchen Tools!
Lemon Poppyseed Blueberry Muffins {Made Without Refined Sugar}
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
Nutrition
Related Posts:
Marita
Hmmm... this looks amazing. I love Blueberries and your instructions look straightforward. I will try them this weekend.
Giangi
Looks amazing! Cannot wait to make it for my family. Love how easy it is to prepare it.