Blueberry Lemon Poppy Seed Muffins 


Zippy lemon, sweet blueberries and crunchy poppy seeds combine to make this easy muffin that delivers big flavor. I love to make these for the weekend and eat them with some scrambled eggs and a big cup of coffee!! They are just sweet enough that I feel like I’m indulging in a treat, but not so sweet that it resembles a cake! 

In this recipe I only used 1/4 cup of sugar in the muffins as the sweet blueberries add enough sugary goodness! Adding lemon extract is very important with this recipe as well, I tried just zest and lemon juice and the lemon flavor was too subtle. Lemon extract is found in the baking aisle next to the vanilla extracts! 




Blueberry Lemon Poppy Seed Muffins

Makes about 16 muffins


  • 1 cup all purpose flour 
  • 1 cup whole-wheat flour  
  • 1/4 cup sugar  
  • 2 tablespoons poppy seeds 
  • 2 teaspoons baking powder 
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt  
  • 1 medium egg 
  • 1 cup plain non-fat yogurt 
  • 1/4 cup melted coconut oil  
  • 1 teaspoon lemon extract 
  • 1/3 cup lemon juice  
  • 1 tablespoon lemon zest


Preheat oven to 400 degrees. In a large bowl, whisk together dry ingredients. In a medium bowl mix egg, yogurt, coconut oil, lemon extract, lemon juice and lemon zest. Fold wet ingredients into bowl with flour and stir just until combined. Evenly divide into two 12-cup muffins tins lined with paper baking cups. Bake for 15 minutes until toothpick inserted in the center comes out clean.