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–+ servings
freshly baked lemon blueberry muffins with a red and white towel and a lemon and blueberries
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Healthy Lemon Blueberry Muffins with Poppyseeds

These lemon blueberry muffins are easy to make and so tasty
Course bread, Breakfast, brunch, Snack
Cuisine American
Keyword blueberry, lemon, muffins, poppyseed
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12
Calories 235kcal

Equipment

  • muffin tin
  • muffin liners
  • mixing bowl
  • Spatula
  • measuring cups
  • measuing spoons
  • cookie scoop

Ingredients

  • ½ cup butter melted and cooled
  • 2 cups flour
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • 2 tbls poppy seeds
  • 2 eggs
  • 1 cup plain greek yogurt
  • 1 ½ teaspoon vanilla extract
  • 2 tbls lemon zest
  • ¾ cup sugar
  • 1 ¾ cups fresh blueberries
  • Turbinado sugar

Instructions

  • 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 remain
    ½ 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

Nutrition

Serving: 1muffin | Calories: 235kcal | Carbohydrates: 33g | Protein: 5g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 48mg | Sodium: 221mg | Potassium: 88mg | Fiber: 1g | Sugar: 15g | Vitamin A: 289IU | Vitamin C: 3mg | Calcium: 52mg | Iron: 1mg