Name: Lemon Poppyseed Blueberry Muffins {Made Without Refined Sugar}
Prep time: 20 min
Cook time: 15 min
Total time: 15 min
Ingredients: 1 1/4 cups all purpose flour; 3/4 cup whole wheat flour; 2 teaspoons baking powder; 1 teaspoons baking soda; 1/2 teaspoon salt; 1 tablespoon poppyseeds; 1/2 cup Greek yogurt; 1/3 cup honey; 2 eggs; 1/2 stick butter, melted; 2/3 cup almond milk; 1 teaspoon vanilla extract; 2 tablespoons lemon juice; 2 teaspoons lemon zest; 1 cup blueberries

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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!

(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 3/4 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.

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5 from 2 votes