Lemon Poppyseed Blueberry Muffins {Made Without Refined Sugar}

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

Cook Time15

Course: Breakfast

Cuisine: American

Keyword: poppy seed, lemon poppyseed muffins, blueberry muffins

Servings: 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