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Inside view of lemon poppyseed blueberry muffin
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Easy Lemon Poppyseed Blueberry Muffins

Bright, zesty lemon poppyseed blueberry muffins that are fluffy, moist, and bursting with fresh flavors—perfect for breakfast, brunch, or snacking!
Prep Time10 minutes
Cook Time22 minutes
Total Time32 minutes
Course: Breakfast, Dessert, healthy dessert
Cuisine: American
Keyword: Blueberry, lemon, Muffins, Poppyseed
Servings: 12 Muffins
Calories: 172kcal
Author: Lauren Klein, MS RDN MOM
Cost: $6

Equipment

Ingredients

Dry Ingredients

  • 2 Cups All-Purpose Flour
  • ½ Cup Sugar
  • 1 Tablespoon Lemon Zest Lightly packed
  • 2 Teaspoons Poppyseeds
  • ¼ Teaspoon Salt
  • ½ Teaspoon Baking Soda
  • 1 Teaspoon Baking Powder

Wet Ingredients

  • 2 Eggs
  • ¾ Cup Greek yogurt Plain
  • ⅓ Cup Vegetable Oil
  • 5 Tablespoons Lemon Juice
  • 1 Teaspoon Vanilla Extract

Blueberries

  • 1 Cup Blueberries Fresh

Instructions

  • Preheat your oven to 350 degrees Fahrenheit, get out all your ingredients, wash your hands, grease your muffin tin and set aside.
  • In a medium bowl combine your eggs, Greek yogurt, veggie oil, lemon juice, and vanilla extract.
  • In a large bowl combine flour, sugar, lemon zest, poppyseeds, salt, baking soda, and baking powder.
  • Slowly add the medium bowl of wet ingredients into the large bowl of dry ingredients.
  • Then, carefully mix in blueberries.
  • Add an even portion of dough to each muffin slot.
  • Bake for 21-23 minutes. Remove from oven and allow to cool. Enjoy!

Notes

  • Nutrition Facts are calculated via USDA's FoodData Central database. Exact Nutrition Facts may vary.
  • Store in an airtight container for up to 3-5 days.

Nutrition

Serving: 1 Muffin | Calories: 172kcal | Carbohydrates: 25g | Protein: 5g | Fat: 7g