lemon blueberry poppy seed muffins with a lemon blueberry glaze

By Ambitious Kitchen · 60 min

Ingredients

Instructions

1. Preheat the oven to 400°F (200°C). Line a 12-cup muffin tin with 9 liners and spray the liners with nonstick spray.
2. Whisk the whole wheat pastry flour or all-purpose flour, poppy seeds, baking powder, baking soda and salt in a medium bowl.
3. In a large bowl, whisk the lemon zest, honey, eggs, yogurt, lemon juice and almond extract until smooth.
4. Gently fold the dry ingredients into the wet until just combined. Slowly stir in the olive oil with a wooden spoon until a smooth batter forms. Do not overmix. Fold in the blueberries if using.
5. Divide the batter evenly among the 9 cups and bake for 11-15 minutes, until a tester comes out clean.
6. Once the muffins are completely cool, mix the powdered sugar, blueberry jam and lemon juice in a small bowl. If the glaze is too thick, add more lemon juice a teaspoon at a time.
7. Dip each muffin in the glaze or spoon 1-2 teaspoons over the top. Set on a wire rack over parchment and let the glaze set.

Summarized from Ambitious Kitchen's video. Watch it for the details.

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