Healthy Lemon Blueberry Muffins with Poppyseeds
Made from scratch healthy lemon blueberry muffins are so much better than store bought. No extra additives! These muffins are perfect for breakfast, brunch, and snacks. They are the perfect on the go treat! The crackly top made by adding turbinado sugar before baking will remind you of the bakery muffins. We make ours with poppyseeds for an added crunch, but feel free to leave them out.
Are Blueberries Healthy?
Blueberries are packed with antioxidants and phytoflavinoids. Blueberries are also high in potassium and vitamin C, making them the top choice of doctors and nutritionists. Not only can they lower your risk of heart disease and cancer, they are also anti-inflammatory.
Are Poppy Seeds good for you?
Poppy seeds are particularly rich in manganese, a trace element important for bone health and blood clotting. This mineral also helps your body utilize amino acids, fats, and carbs. They’re likewise high in copper, a mineral needed to make connective tissue and transport iron
What you will need to make these Lemon Blueberry Muffins:
- Butter: we use salted butter in this recipe. If you use unsalted, just a a pinch of salt
- Flour: we use white whole wheat flour, but you can use all purpose, or regular whole wheat
- Salt: tablesalt is all you need here
- Baking soda: this is needed to give the muffins the fluffiness
- Poppy seeds: If you do not have poppy seeds, no worries, these muffins are still tasty without them
- Eggs: free-range eggs are our go to. Happier chickens, better eggs!
- Greek yogurt: we use the no fat yogurt here, but full fat works just as well.
- Lemon: The zest is all you will need for this recipe, so save that lemon for something else!
- Blueberries: Fresh is best here. If you can only find frozen, barely fold in, or the batter will turn purple
- Turbanado sugar: This is added to the top for a crunchy texture. You can omit this if you want.
Fresh Blueberries are best in this muffin recipe. They give a big burst of flavor, and the muffin batter does not turn purple from frozen blueberries. Now adays you can find fresh blueberries year round in the produce section.
We know you will love the fresh lemony flavor of these muffins. They will bring the smiles to your family’s faces. Serve them for breakfast on the weekend with butter, and store any leftovers to pack for lunch or to snack on through out the week. These make a great addition to a holiday brunch.
From Another Tablespoon Blog
Give some of our other muffins a try!
- muffin tin
- muffin liners
- mixing bowl
- measuring cups
- measuing spoons
- cookie scoop
- Preheat oven to 400.
- Whisk flour, salt, baking soda and poppy seeds together in a mixing bowl. Gently stir in blueberries.2 cups flour, ½ teaspoon baking soda, 2 tbls poppy seeds, ½ teaspoon salt
- In a separate bowl whisk eggs, butter, yogurt, vanilla, lemon zest and sugar. Pour in the flour mixture and whisk until no lumps remain½ cup butter melted and cooled, 2 eggs, 1 cup plain greek yogurt, 1 ½ teaspoon vanilla extract, 2 tbls lemon zest, ¾ cup sugar
- Gently stir in blueberries.1 ¾ cups fresh blueberries
- Scoop the batter evenly into 12 cupcake liners. Sprinkle confectioners sugar on top. Bake for 20 minutes, rotating halfway through. Muffins are done when they spring back after being lightly pressed.Turbinado sugar