Lemon and Wild Berry Poppy Seed Muffins
For the first time ever I made lemon poppy seed muffins although with a twist :-) and I must say they are pretty good. I added wild berries which was nice.
The lemon went really well with the berries. I also did not have enough room in the muffin pan so I used my mini loaf pan and made some that shape. Pretty cute as you can see. When I make them next time though I am going to put a little bit more lemon juice! love the lemon flavor :-)
PrintLemon and Wild Berry Poppy Seed Muffins
Miryam's original recipe
Yield: 12-14 muffins
Ingredients:
2 cups whole wheat flour
1/3 cup frozen wild berries thawed
3/4 cup sugar
2 teaspoons poppy seeds
2 teaspoons baking powder
1 teaspoon baking soda
2 eggs, organic
1 cup low fat yogurt, used organic
1/4 cup fat free milk
1/4 cup olive oil
1-2 tablespoons grated lemon zest
1/3 cup lemon juice, I think you can use more
Pinch of salt
Directions:
Preheat oven to 400 degrees F. Grease a muffin tin or line with muffin liners.
Combine eggs, sugar, yogurt, oil, milk, poppy seeds, lemon zest, and lemon juice. Add flour, baking powder, and baking soda, and salt. Mix until just combined. Fold in the berries.
Spoon batter evenly in prepared muffin cups. Bake for 25-30 minutes. You may want to watch at minute 20 to make sure they are doing ok! :-)
TIP: Remove muffins from pan the minute they are done and cool on a wire rack. For my version I used lemon icing. Just powdered sugar and lemon juice. Use as much sugar and lemon juice as you want depending on icing consistency.
Hello there. My name is Miryam and I am the clinical dietitian and Physician Assistant behind Eat Good 4 Life. My wish is to inspire you to start cooking healthier so that you can live a longer and happier life. Thanks for stopping by (
Mmmm, pues qué ricos tus muffins también!!! Yo hoy he colgado los de avena y dátiles, que los hice a principios de agosto, pero hoy he hecho unos con limón, lima y coco que han salido también fantásticos. Ya los colgaré.
Tu receta me la quedo, me gusta.
Si cuelga cuelga que esa combinacion parece bastante excitante a cuanto sabores. Sabores fresquitos :-)
Hi Miryam, Kelly again. Just wondering, what is the icing that you used on this? I’m going to make these tonight, do you think honey or maple syrup would work for this one in place of the sugar?
Hi Kelly,
I used powder sugar and lemon juice for the icing. You can use whatever you want. You can omit the icing all together.
I think maple syrup would work fine in the recipe and it will be much better for you as well. Honey will also work well I think. The only doubt I have is that it may be a little bit less sweet than if using sugar but never the less I think still sweet so go for it and let me know how they turn out. I have thought about using maple syrup in recipes before but because it is so expensive and I bake a lot I thought it would not be feasible for us. I might try it in some cases though, will see….
These were nice! I used 1/2 cup honey instead of sugar and just decreased the milk a little. And added a teaspoon of lemon extract because I love things to be ridiculously lemony. To me, these tasted even better on the second and third days (more moist). 1/3 cup of berries seemed like so little so I used 1.25 cup. They’re lovely. :)
I made these this morning and they are very good. My four year old has eaten two already. I did a few changes. I used wheat pastry flour instead of regular wheat flour, used no fat Greek plain yogurt, one cup of blueberries and rice milk instead of cow milk. It made 12 regular size muffins and six mini muffins. They cooked in 20 minutes so check them early. I did not make the icing, trying to save the calories. Next time I will add more lemon, either zest and/or juice. I like lemon and would of liked that flavor a bit stronger. So I calculated that this made 14 regular size muffins and based on my changes it comes out to 5 points plus on WW. Worth it to sit down and have a cup of tea and one of these muffins. Thank you for the recipe.