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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 mins
Cook Time15 mins
Course: Breakfast
Cuisine: American
Keyword: poppy seed, lemon poppyseed muffins, blueberry muffins
Servings: 12 Muffins
Calories: 186kcal
Author: Bobbie Blue


Dry 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

Wet Ingredients

  • 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


  • 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 3/4 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.


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


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