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!
Before You Begin
- 2 cups Flour
- 1 tbsp Baking Powder
- ¼ tsp Baking Soda
- 1 tsp Cinnamon
- 1 tsp Salt
- 2 tbsp Poppy Seeds*
- ⅓ cup Coconut or Brown Sugar
- ¼ cup Turbinado Sugar (for topping)
- 1 cup Almond Milk
- 1 tsp Apple Cider Vinegar
- ⅓ cup Applesauce (plain, unsweetened)
- 1 tsp Vanilla Extract
- 3 cups Fresh Blueberries**
- 1 Lemon Zest
- Preheat oven to 350. Grease a muffin tin.
- In a small bowl, combine almond milk and apple cider vinegar. Set aside to let curdle.
- Grate the outside of the lemon (peel only) and collect the zest on a plate.
- In a large bowl, combine flour, salt, baking powder, baking soda, cinnamon, and poppy seeds.
- In a separate bowl, combine applesauce, sugar, lemon zest, and vanilla.
- Add almond milk to wet mixture.
- Gently combine wet and dry ingredients. Try not to overmix, some flour chunks are okay!
- Fold in blueberries.
- Distribute batter amongst 12 muffin cups and sprinkle turbinado sugar over muffin tops.
- Bake at 350 for 18-20 minutes.
- *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.
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