With spring right around the corner and lemons starting to come into season, I thought, what better than to lighten up and make a more healthy version of than one of my all time favorites? Lemon poppy seed muffins, yum.
Yesterday was sort of a hot mess in my kitchen. It was one of those days where everything I touched seem to not come out right. Yes, I have those days too! Needless to say I was really looking forward to making these muffins this morning. A fresh start with a fresh take on a great recipe!
But... how do you make lemon poppy seed muffins better? After all, they area already so amazing. Well, you throw in a cup of blueberries, of course!
Healthified Lemon Blueberry Poppy Seed Muffins
Ingredient & Nutritional Adjustments 5/3/13
Servings: 12 • Size: 1 Muffin • Calories: 159.2 • Fat: 5.3 g • Carb: 23.5 g • Fiber: 1.2 g • Protein: 4.4 g • Sugar: 12.8 g • Sodium: 230.6 mg
1 C. Flour
1 C. Whole Wheat White Flour
1/2 Tsp. Salt
1 1/2 Tsp. Baking Powder
1/2 Tsp. Baking Soda
1/4 C. Sugar
2 Tbsp. Poppy Seeds
2 Egg Whites
1/4 C. Oil
1/4 C. Unsweetened Applesauce
1 C. Plain Fat Free Greek Yogurt
1/4 C. Honey
1 Lemon, Juiced & Zested
1 C. Blueberries
Preheat the oven to 375 degrees F. Lightly spray and/or line a muffin tin for 12 muffins. In a medium bowl, whisk together the flours, salt, baking powder, baking soda, sugar, and poppy seeds. Set aside. In a large bowl, whisk together the egg whites, oil, applesauce, yogurt, honey, lemon juice, and lemon zest. Add the flour mixture to the egg mixture and stir just until combined. Gently fold in the blueberries.
Bake for 16-18 minutes or until toothpick inserted comes out clean. Cool on a wire rack.