Whole Wheat Lemon Poppy Seed Berry Muffins


Whole Wheat Lemon Poppy Seed Berry Muffins

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Yield: 12-14 muffins

Whole Wheat Lemon Poppy Seed Berry Muffins


  • 1/3 cup raw turbinado sugar (plus some for sprinkling)
  • zest of one lemon
  • 2 cups whole wheat pastry flour
  • 2 teaspoons baking powder
  • 1/4 tsp baking soda
  • 2 large eggs, beaten
  • 3/4 cup all-natural plain yogurt, mixed with 1 1/2 tbs flour
  • 1 tsp pure vanilla extract
  • 1/4 cup honey
  • 1 stick butter, melted and cooled
  • juice from 1 lemon (the one you zested)
  • 3/4 cup fresh blueberries
  • 3/4 cup fresh strawberries, chopped into small pieces
  • 2 Tbs poppy seeds


  1. Melt butter and set aside. Preheat oven to 380 degrees
  2. In a large bowl, massage lemon zest into sugar with your fingers
  3. Add to sugar your whole wheat pastry flour, baking soda, and baking powder. Thoroughly whisk to combine
  4. In another bowl, combine: eggs, yogurt (or apple sauce) mixture, vanilla, honey, melted butter, juice from lemon
  5. Mix your wet ingredients into your dry ingredients. Stir until a few streaks of dry ingredients remain (Never over mix muffin batter!)
  6. Gently fold in berries and poppy seeds. Again, don’t over mix
  7. Spoon batter into greased or lined muffin pan, sprinkle tops of muffins with raw turbinado sugar
  8. Bake at 375 degrees for 18-20 minutes, until toothpick comes out clean

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