Lemon Blueberry Poppy Seed Muffins

I have become so enamored with the 500 cupcakes cookbook I checked out from the library the other day, that I just had to order a copy of my own. It's on the way! This particular recipe is not actually in the book. I took ideas from a couple of different recipes and came up with one of my own. I love doing that!


I chose not to use any sugar in this muffin but substituted orange blossom honey instead.


I also used Bob's Red Mill Stone Ground Whole Wheat Pasty Flour. It's my very favorite! It works beautifully in baked goods. If you can't find it locally, you can order online. Bob's is right down the street from me so I love to pop in there quite a lot. They have an awesome bulk section!


I made sure I put in plenty of plump blueberries...and some poppy seeds just for fun! (My husband thinks I'm trying to get him fired with all of the poppy seeds I've been putting in my recipes lately. Tee Hee)


You can leave these just as they are or...


you can dip them in some honey poppy seed icing. It's really up to you. ;0)

lemon blueberry poppy seed muffins
by theUngourmet -inspired by 500 cupcakes

makes about 12 muffins

Print recipe

2 cups whole wheat pastry flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 large egg
1/2 cup canola oil
1/2 -3/4 cup orange blossom honey
1 cup nonfat Greek style yogurt
1 tbsp lemon zest
1 tbsp lemon juice
1 cup fresh blueberries

In a medium bowl, Whisk together the flour, baking powder, baking soda and salt. Set aside. In a large bowl, whisk together the egg, oil, honey, yogurt, lemon zest and lemon juice. Add the flour mixture to the egg mixture and stir just until combined. Gently fold in the blueberries.

Bake in greased muffin tins at 375 degrees for 16-18 minutes or until toothpick inserted comes out clean. Cool on a wire rack.

For the icing I just used 1 tbsp honey, juice of 1/2 a lemon, 1/2 tsp poppy seeds, 1 tsp milk and enough powdered sugar to make a honey-like consistency. Then, I dipped the top of my muffins into the icing. Easy. Peasy.

I think these would be nice for Easter brunch...along side some oh~so~yummy deviled eggs! Mmm.



Mini Baker said...

poppyseeds are so beautiful!
Make sure you don't take a drug test after eating these ;-)
-Mini B.

Bo said...

yummy...especially with that glaze!

scrappysue said...

i love how you photograph your ingredients! they look amazing

MaryMoh said...

I can't believe that I have not tried to make these muffins. I love them but always eat at cafe with my favourite cup of mocha. I should start making myself. Your muffins looks so fresh, soft and delicious. Thanks for sharing.

Susan said...

Beautiful photos and the muffins sound so great. Love poppyseeds in anything.

Ma What's 4 dinner said...

I love blueberries!!!! the poppyseeds are som pretty too. Your photography skills are so beautiful. I worship at your food styling altar.

Alex aka Ma What's For Dinner

♥peachkins♥ said...

gorgeous gorgeous muffins!~

love lives in the kitchen said...

hi kim! thank you for this recipe! it's perfect for me because i just love all the ingredients!
your pictures are as usual awesome!
wish you all the best for easter!

Jeannie said...

Another lovely recipe from you and lovely pictures as usual.

Angie's Recipes said...

I wish I could just grab the muffins off the screen! Look scrumptious!

Joanne said...

I love anything with poppy seeds. And lemon. Lemon is always delicious. And blueberries never hurt.

But what I think I'm most excited about is that frosting. That is getting made. Imminently.

My Book Barn said...

Yummy! Happy April Fools! Dropping by from SITS!

nanny said...

I want a muffin..........they look soooooo good!
beautiful pictures!

Gloria said...

Look beautiful! Absolutely nice pictures, gloria

Michelle said...

I, too, love Red Mills WW Pastry Flour and use it all the time.

Gorgeous muffins and perfect for a Sunday Brunch!

Megan said...

Ooh, I'd go with the honey poppy seed icing. Love these! Do you really love that book? I always look at it, but I haven't added that one to my collection yet. Think it's worth it?

Faith said...

Your pictures are so pretty, Kim! I'm with you, I'll take these gorgeous muffins with a little honey poppyseed glaze! :)

Fimère said...

une belle association entre le citron, les graines de pavot et les myrtilles!!!!
ces muffins sont à croquer, j'adore
bonne journée

Connie Weiss said...

I love muffins with blueberries!

Chow and Chatter said...

wow these look wonderful great snaps have a great easter love Rebecca

Lisa said...

Your muffins look wonderful! I have really grown to appreciate the flavor of honey as a sweetener for baked goods and poppy seeds add a perfect bit of interest to the texture.

I have to get down to Bob's Red Mill sometime soon. I love their products.

Xiao Yen Recipes said...

Another great muffin from you! I think I should call you the "muffin lady". My little girls love cupcakes and muffins. They enjoy baking very much and your blog is filled with so many to choose from. Well, here's another great one!

Cathy said...

Love the lemon-blueberry flavor combination and adding poppy seeds is a great idea. And the glaze make these muffins perfect.

Happy Easter to you and your family Kim. I hope you have a lovely day.

teresa said...

mmm, these are gorgeous! great adaptations too. i think lemon and blueberry is the best combo!

Julie said...

Oh man, that icing just takes it to another level! Just beautiful :)

Randi Troxell said...

pretty much these sound like a perfect heaven to me...

have a wonderful easter wkend!

tasteofbeirut said...

So pretty love the photos! I just made a cake with poppy seeds, I should have reserved some for these muffins!

Kris said...

I need to get this cookbook!

Jo said...

How I love blueberries and lemon ~ thank you for the delightful combo.


Janice said...

Those look soooo good. I have a 500 muffin book,wonder if it is the same one?

Cinnamon-Girl said...

What scrumptious treats! Love that honey frosting.

marla {family fresh cooking} said...

These muffins look so yummy. I am so happy you are gonna have them in my Yogurt Recipe Battle :)

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