Lemon poppyseed muffins with lemon glaze –Y’all, let me tell you about these delicious Healthy Lemon Poppyseed Muffins with Lemon Blueberry Glaze. These muffins are so refreshing, and they’re perfect for any time of the day—whether it’s breakfast, a snack, or a sweet treat after dinner. You know we love our sweet but healthy options, so let’s dive right in!
Healthy Lemon Poppyseed Muffins
These muffins are bursting with flavor and packed with nutrition! The zing of fresh lemon and the delightful crunch of poppy seeds come together to create a mouthwatering experience. You won’t even feel guilty indulging in these tasty morsels!
Ingredients:
- 1 cup whole wheat flour
- 1/2 cup almond flour
- 1/4 cup honey or maple syrup
- 1/2 cup unsweetened applesauce
- 1/4 cup Greek yogurt
- 2 large eggs
- Zest of 1 lemon
- 1 tablespoon poppy seeds
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup fresh blueberries (optional)
Instructions:
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a large mixing bowl, combine the whole wheat flour, almond flour, baking powder, baking soda, salt, and poppy seeds. Mix those dry ingredients well.
- In another bowl, whisk together the honey (or maple syrup), applesauce, Greek yogurt, eggs, and lemon zest until smooth. This is where we get that creamy goodness!
- Carefully fold the wet ingredients into the dry mixture. Don’t overmix; just combine until everything is moistened. If you’re adding blueberries, now’s the time!
- Divide the batter evenly among the muffin cups, filling each one about two-thirds full.
- Bake for about 18-20 minutes or until a toothpick inserted into the center comes out clean. Let them cool for a few minutes before transferring to a wire rack.
Now, for the lemon blueberry glaze, mix some powdered sugar with a little lemon juice until you achieve your desired consistency. Drizzle that over your muffins for an extra sweet finish! Enjoy these delightful treats, and trust me, you won’t regret it!