blueberry muffin hero shot

Blueberry Muffins with Lemon & Poppy Seed

This oil-free lemon blueberry muffin with poppy seeds recipe combines two of the best muffin flavours; lemon poppy seed and blueberry! The addition of lemon poppyseed into my original blueberry muffin recipe makes these muffins super light, refreshing, and flavourful! Did I mention these are basically a health food since they’re made with no oil!
Share on pinterest
Share on facebook
Share on twitter
Share on email
Yields12 Servings
Prep Time15 mins
Cook Time20 mins
Total Time35 mins

Ingredients

Dry Ingredients
 2 cups Flour
 1 tbsp Baking Powder
 ¼ tsp Baking Soda
 1 tsp Cinnamon
 1 tsp Salt
 2 tbsp Poppy Seeds*
  cup Coconut or Brown Sugar
 ¼ cup Turbinado Sugar (for topping)
Wet Ingredients
 1 cup Almond Milk
 1 tsp Apple Cider Vinegar
  cup Applesauce (plain, unsweetened)
 1 tsp Vanilla Extract
 3 cups Fresh Blueberries**
 1 Lemon Zest
Advertisements

Directions

1

Preheat oven to 350. Grease a muffin tin.

2

In a small bowl, combine almond milk and apple cider vinegar. Set aside to let curdle.

3

Grate the outside of the lemon (peel only) and collect the zest on a plate.

4

In a large bowl, combine flour, salt, baking powder, baking soda, cinnamon, and poppy seeds.

5

In a separate bowl, combine applesauce, sugar, lemon zest, and vanilla.

6

Add almond milk to wet mixture.

7

Gently combine wet and dry ingredients. Try not to overmix, some flour chunks are okay!

8

Fold in blueberries.

9

Distribute batter amongst 12 muffin cups and sprinkle turbinado sugar over muffin tops.

10

Bake at 350 for 18-20 minutes.

Advertisements

Notes

*Use more poppy seeds for a more pronounced effect. I found the poppy seeds blended into the muffins when cooked thanks to the blueberries.

If using frozen blueberries I suggest adding an extra tbsp of poppy seeds since they will likely melt into the blueberry juice.

**I used 3 cups of fresh blueberries in this recipe to get a juicy, fruit-packed muffin! You can use less if desired. I wouldn’t recommend using more than 3 cups of blueberries. If you put more blueberries the muffins might not cook properly.

You can use frozen blueberries instead of fresh ones. However, when using frozen, the blueberry juices will mix with the muffin batter, creating a blue-ish / green color. If you want a white muffin base make sure to use fresh blueberries.

This blueberry lemon poppy seed muffin recipe was adapted from my original blueberry muffin recipe, found here.

Advertisements

Leave a Reply

Your email address will not be published. Required fields are marked *

Advertisements