Try these fluffy and delicious Lemon Poppy Seed Muffins with Yogurt! These bakery-style muffins that is bursting with fresh blueberries, lemon zest, and poppy seeds. It can be made in 30 minutes using 1 bowl only!
Would you like to try more delicious and healthy muffin recipes? Check out my Vegan Banana Chocolate Muffins, Healthy Vegan Muffins, and Healthy Zucchini Muffins recipe! Give them a try too!
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What is Lemon Poppy Seed Muffins with Yogurt?
Lemon Poppy Seed Muffins with Yogurt are soft, zesty, and moist muffins that have a delicious lemon flavor, fresh taste of blueberries, and a slight crunch from poppy seeds. The addition of yogurt not only improves the texture but also adds a touch of creaminess, making these muffins ideal for breakfast, lunch, or an afternoon snack. These muffins are a delightful blend of sweet and spicy that's hard to refuse!
Are you ready to bake a batch? Follow this simple Lemon Poppy Seed Muffins with Yogurt recipe for a delicious handmade treat that is guaranteed to impress! Make it to experience a taste of sunshine at any time of year!
Variations
- Creamy: Spoon a dollop of sweetened cream cheese into the center of each muffin before baking for a creamy treat.
- Nutty: Fold add chopped almonds or walnuts to the batter for a delicious crunch and nutty richness.
- Toppings: Drizzle a simple lemon glaze or sprinkle a shredded coconut on top for extra flavor and texture.
Substitutions
- Don't have fresh berries available? Use frozen berries, but no need to defrost them, just toss them in the batter.
- Yogurt: Feel free to use your favorite yogurt even the flavored versions! And if you have extra sour cream available that works too!
- Vegan: To make it vegan-friendly, substitute the yogurt with a plant-based option, use flaxseed instead of eggs, and use non-dairy milk.
Storage
- For longer storage, freeze baked muffins for up to 3 months.
- Allow to thaw overnight in the refrigerator, then bring to room temperature or warm up in the microwave if desired. Glaze before serving.
Ingredients
Listed below are all the ingredients you will need:
- sugar
- vegetable oil
- eggs
- whole-milk yogurt
- lemon juice
- salt
- lemon zest
- poppy seeds
- all-purpose flour
- baking powder
- baking soda
- fresh blueberries
Instructions
Preheat oven to 375° F. Line 12 muffin tins with muffin/cupcake papers.
In a large mixing bowl, whisk sugar, oil, and eggs until combined. Add yogurt and lemon juice and whisk until creamy.
Then, whisk in salt, lemon zest, and poppy seeds until thoroughly distributed:
Fold in flour, baking powder, and baking soda until just combined – a few lumps are ok, be careful not to over mix.
Then, fold in blueberries onto the flour mixture using a spatula:
Scoop mixture into prepared muffin pan until just at the surface.
Bake for 20-23 minutes until lightly golden on top and a cake tester comes out with just a couple crumbs:
Allow to cool in pan for 10 minutes before removing and transferring to cooling wire rack:
Best served warm and delicious with butter and lemon curd! You may also drizzle these muffins with lemon glaze. Yum!
Top Tips
- Don't overmix the batter to keep the muffins light and fluffy, . Simply combine the wet and dry ingredients.
- Muffins are done if a toothpick inserted in the center comes out clean or with dry crumbs; if it comes out with wet batter, bake it for a bit longer.
- Before removing the muffins, let them cool in the pan for a few minutes to keep them from crumbling.
FAQ
Lemon Poppy Seed Muffins with Yogurt
Ingredients
- ½ cup granulated sugar
- 6 tablespoons vegetable oil
- 2 large eggs
- 1 cup plain whole milk yogurt
- 2 tablespoon fresh lemon juice
- ½ teaspoon salt
- 1 ½ tablespoon grated lemon zest
- 2 tablespoons poppy seeds
- 2 ¼ cup all-purpose flour
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- 1 ¼ cup fresh blueberries washed and dried
Instructions
- Preheat oven to 375° F. Line 12 muffin tins with muffin/cupcake papers.
- In a large mixing bowl, whisk sugar, oil, and eggs until combined.
- Add yogurt and lemon juice and whisk until creamy.
- Whisk in salt, lemon zest, and poppy seeds until thoroughly distributed.
- Fold in flour, baking powder, and baking soda until just combined – a few lumps are ok, be careful not to over mix.
- Fold in blueberries. Scoop mixture into prepared muffin tins until just at surface.
- Bake for 20-23 minutes until lightly golden on top and a cake tester comes out with just a couple crumbs.
- Allow to cool in pan for 10 minutes before removing and transferring to cooling rack.
- Best served warm. Great with butter and lemon curd.
Che says
They look so delicious! I would love to try this recipe soon. 🙂