Skinny Lemon Blueberry Poppyseed Muffins

Yup, I went there.

Two lemon recipes in one week.

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I actually made these muffins a couple of weeks ago, when I was on this muffin + yogurt for breakfast kick. But I really don’t have a huge appetite for breakfast, and I was feeling like a 140 calorie yogurt and a high fat 200+ calorie muffin was a bit much for breakfast.

So I set out to make the lowest possible calorie muffin I could. And guess what? These puppies are not only virtually fat free, and only 112 calories a pop…but they’re also delicious. Whaaaaaat?

That’s right. You didn’t think I could possibly post two lemon recipes in one week without mentioning my favorite Lemon, did I? Much love, LL.

Anyway, back to these muffins.

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I think it was last spring or summer that I bought these poppyseeds – I was seeing so many lemon poppyseed recipes and I needed to make something of my own RIGHTTHISMINUTE. And then they sat in my cupboard for half a year.

I used the same white whole wheat flour that I used in the braided lemon bread, except this time I used it exclusively – no all purpose. (Healthier source of carbs/fiber? Check!) Instead of oil or butter, I used plain nonfat Greek yogurt. (Replacing fat with healthy protein? Check!) Add in some lemon zest & juice, poppy seeds, blueberries, and vanilla, and you’ve got your flavor factor.

I was super scared when I put these in the oven. I was looking at 2-3 different “skinny” muffin recipes to guide me, all of which included bananas or apple sauce, which I didn’t plan on adding. So I was really winging it.

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me when I took these muffins out of the oven

Apparently I did something right! The texture was as close as you can get to a traditional full-fat muffin. These puppies are light and fluffy, lemony and fresh, and they’re perfectly moist inside! They’ve got about 1 gram of fat, 2 grams of fiber, and 4 grams of protein per muffin. Not too shabby.

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Not too shabby at all!

Skinny Lemon Blueberry Poppyseed Muffins
makes 12 muffins

1 1/2 cups white whole wheat flour {or combination of all purpose and regular whole wheat flour}
1 tsp baking soda
1/4 tsp salt
1/2 tbsp poppyseeds
1/4 cup brown sugar
1/4 cup white sugar
3/4 cup nonfat plain or vanilla Greek yogurt
juice and zest of one lemon {about 3 tbsp of juice and 1 tbsp of zest}
1 large egg
1 tsp vanilla
1/4-1/3 cup milk {start with 1/4 cup and add more as needed}
1/4 cup blueberries, fresh or frozen-then-thawed

Preheat oven to 375F. Spray a muffin tin with cooking spray and set aside. I don’t recommend using paper liners, as these muffins have very little fat and will stick to the paper.

In a bowl, combine dry ingredients (flour, baking soda, salt, and poppyseeds). Set aside. In a large bowl, combine wet ingredients (brown sugar through milk) and mix with a fork, whisk, or handmixer until thoroughly combined. Slowly add dry ingredients to the wet ingredients, mixing only until combined – do not over mix. Fold in blueberries. If the mixture seems too thick/dry, add a tablespoon or 2 of milk as needed. It will be rather thick though, so don’t add more than 2 tablespoons.

Scoop spoonfuls of batter into the muffin tins and place in the oven to bake for 12-14 minutes, or until a toothpick inserted into the muffin comes out mostly clean.

Let muffins cool in tins for about 5-7 minutes, then remove and place on cooling rack. Store in an airtight container. Mine kept best when refrigerated (then reheated for a few second in the microwave).

Final step: eat one of these muffins fresh out of the oven and you’ll feel like this:

LEMON OUT!

39 thoughts on “Skinny Lemon Blueberry Poppyseed Muffins

  1. Muffin twins today ;) Yours look amazingly refreshing and delicious! I love lemon recipes so your blog has hit the spot this week, haha! I have actually never cooked with poppy seeds before. They’re going to have to go on my list this week so I can make these lemony treats!

    • This was my first time baking with poppyseeds! My goal is to make some lemon poppyseed pancakes eventually…somehow pancakes seem so labor intensive so early in the morning though, haha.

  2. Muffin twins today ;) Yours look amazingly refreshing and delicious! I love lemon recipes so your blog has hit the spot this week, haha! I have actually never cooked with poppy seeds before. They’re going to have to go on my list this week so I can make these lemony treats!

    • This was my first time baking with poppyseeds! My goal is to make some lemon poppyseed pancakes eventually…somehow pancakes seem so labor intensive so early in the morning though, haha.

    • You must try making the lemon curd (in my braided lemon bread recipe) then! I couldn’t believe how good it tasted, and it’s so easy to make…

    • I’m not sure, because I haven’t tried it myself…but I think you could probably try out plain or vanilla non fat regular yogurt in its place. I would be curious myself to see if it works!

  3. Jessica says:

    Just made these muffins today and they were AMAZING! So glad I found this recipe. Followed the recipe to the T except substituted the sugar for stevia to reduce the calories. I put these into loaf pans and they turned out perfect! THANK YOU!! :D

  4. Jessica says:

    Just made these muffins today and they were AMAZING! So glad I found this recipe. Followed the recipe to the T except substituted the sugar for stevia to reduce the calories. I put these into loaf pans and they turned out perfect! THANK YOU!! :D

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