Wet ingredients:
Zest from 2 large lemons (about 2 tbsp)
1/2 c. honey
2 large eggs
1/2 c. plain or vanilla Greek yoghurt (I recommend whole milk or 2% yoghurt)
2 tbsp freshly squeezed lemon juice (from 1 large lemon)
½ tsp almond extract (feel free to skip if you don’t have it)
¼ c. butter, melted and cooled (or sub olive oil)
Optional:
¾ c. blueberries
Glaze:
⅓ c. powdered sugar
1 tbsp low sugar blueberry preserves (or jam of choice)
1 tsp lemon zest
1 tsp fresh lemon juice
1/2 tbsp melted butter
How to make Healthy Lemon Poppyseed Muffins with Lemon Blueberry Glaze
Step 1: Prepare the oven. Preheat it to 400 degrees F. And using muffin liners, line a 12-cup muffin tin, then grease the inside with nonstick cooking spray.
Step 2: Place the whole wheat pastry flour, baking powder, baking soda, salt, and poppy seeds in a medium bowl. Whisk well and set aside.
Step 3: Combine the lemon zest, honey, eggs, yoghurt, lemon juice, and almond extract in another large bowl until well mixed and smooth. Add the dry ingredients, then gently fold until just mixed. Then, stir in the melted and cooled butter. For this, you can also use coconut oil or olive oil instead of butter.
Step 4: Between the nine prepared muffin cups, evenly distribute the batter. Place in the preheated oven and bake for about 11 to 15 minutes until a toothpick inserted in the centre of the muffin comes out clean.
Step 5: Meanwhile, combine the powdered sugar, blueberry jam, lemon zest, lemon juice, and melted butter into a small bowl until well mixed to make the glaze. Lightly dip each muffin into the glaze once completely cooled. Alternately, you can spoon a little glaze on top of each muffin.
Note:
If you prefer gluten-free muffins, I believe oat flour would work just fine. Or chickpea flour or all-purpose gluten-free flour. And make sure to add a couple of tbsp more liquid.
Nutrition Facts:
Servings: 9 muffins, Serving size: 1 muffin
Calories: 216kcal | Fat: 8.9g | Saturated fat: 6g | Carbohydrates: 30.3g | Fiber: 2.9g | Sugar: 13.4g | Protein: 5.1g
