More Gluten Free Muffin Recipes to Try:.Why These Gluten Free Lemon Poppy Muffins Are Great:.Once the jam thickens and sticks to the back of a spoon it’s ready, just let it cool before using it in the glaze. Throw all those things in a sauce pan and let it boil for like 5-10 minutes and crush the blueberries with the back of a spoon. 1/3 cup sugar (adjust to how sweet you like yours).The recipe says to divide the batter into only 9 muffins but in a standard cupcake tin it made 12 perfectly!įor the glaze on top it calls for blueberry preserves so I made my own:.I also just used regularly AP flour, not whole wheat! I added double the lemon juice and lemon zest, added a half tsp of vanilla extract, and added like 6 fresh blueberries on the top of the batter in the muffin tin so they sunk in throughout! (I added the optional almond extract too).
Here are the only differences I made in my muffins if anyone wanted to see how adaptive this recipe is to everyone’s own unique taste: These will be a new addition to my weekly baking❤️ Thanks so much for creating such an amazing recipe!!! These muffins were a total hit with my family! Such a wonderful recipe and goes to show that you don’t need a ton of butter and refined sugar in a muffin for it to taste amazing. This is the first review I have ever left on a recipe, but I had to share how incredible these muffins truly were. I would also love if you left a comment below and rated the recipe. Don’t forget to tag me on Instagram and share your creations with the hashtag #ambitiouskitchen. Lemon Poppy Seed Blueberry Baked OatmealĬan’t wait to see you guys make these lemon poppy seed muffins.I recommend freezing them without the glaze. When you’re ready to enjoy them, reheat for 30-45 seconds in the microwave or simply thaw them at room temperature. Yes, these lemon poppy seed muffins are freezer-friendly! Simply wrap muffins individually in freezer-safe bags or store them in a large freezer bag. If you find yourself really loving this recipe, be sure to try out my lemon blueberry paleo bread. If you want to make these lemon poppy seed BLUEBERRY muffins, just add ¾ cup blueberries to the batter. Please know that I have not tested these to be gluten free, these are only suggestions! Jazz up your muffins If you use either of these, you may need to add a few tablespoons more liquid. Feel free to use chickpea flour or all purpose gluten free flour, too. To make these lemon poppy seed muffins gluten free I think oat flour would work well. I like to use blueberry jam, but you could also use strawberry or raspberry it’s up to you! It’s light but adds a little something extra to every bite (plus look at that gorgeous color!). Lemon glaze for healthy lemon poppy seed muffinsīefore you get baking, let’s talk about this lemon blueberry glaze situation: I basically want to drizzle my life with this glaze. If you want to make these dairy free, you can use coconut yogurt.If you don’t have whole milk yogurt, I think you could get away with using low-fat greek yogurt, but the texture may not be the quite the same.Don’t be afraid of a little fat in your yogurt I know I used to be, but once I started eating whole milk yogurts my tastebuds started dancing like it was 1999. These muffins also use whole milk greek yogurt to give them their incredible texture and to add a boost of protein.
Healthy lemon poppy seed muffins made with yogurt You’ll also need some almond extract to give the muffins that true lemon poppy seed flavor!
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