Skinny Lemon Blueberry Poppyseed Muffins

Yup, I went there.

Two lemon recipes in one week.

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I actually made these muffins a couple of weeks ago, when I was on this muffin + yogurt for breakfast kick. But I really don’t have a huge appetite for breakfast, and I was feeling like a 140 calorie yogurt and a high fat 200+ calorie muffin was a bit much for breakfast.

So I set out to make the lowest possible calorie muffin I could. And guess what? These puppies are not only virtually fat free, and only 112 calories a pop…but they’re also delicious. Whaaaaaat?

That’s right. You didn’t think I could possibly post two lemon recipes in one week without mentioning my favorite Lemon, did I? Much love, LL.

Anyway, back to these muffins.

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I think it was last spring or summer that I bought these poppyseeds – I was seeing so many lemon poppyseed recipes and I needed to make something of my own RIGHTTHISMINUTE. And then they sat in my cupboard for half a year.

I used the same white whole wheat flour that I used in the braided lemon bread, except this time I used it exclusively – no all purpose. (Healthier source of carbs/fiber? Check!) Instead of oil or butter, I used plain nonfat Greek yogurt. (Replacing fat with healthy protein? Check!) Add in some lemon zest & juice, poppy seeds, blueberries, and vanilla, and you’ve got your flavor factor.

I was super scared when I put these in the oven. I was looking at 2-3 different “skinny” muffin recipes to guide me, all of which included bananas or apple sauce, which I didn’t plan on adding. So I was really winging it.

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me when I took these muffins out of the oven

Apparently I did something right! The texture was as close as you can get to a traditional full-fat muffin. These puppies are light and fluffy, lemony and fresh, and they’re perfectly moist inside! They’ve got about 1 gram of fat, 2 grams of fiber, and 4 grams of protein per muffin. Not too shabby.

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Not too shabby at all!

Skinny Lemon Blueberry Poppyseed Muffins
makes 12 muffins

1 1/2 cups white whole wheat flour {or combination of all purpose and regular whole wheat flour}
1 tsp baking soda
1/4 tsp salt
1/2 tbsp poppyseeds
1/4 cup brown sugar
1/4 cup white sugar
3/4 cup nonfat plain or vanilla Greek yogurt
juice and zest of one lemon {about 3 tbsp of juice and 1 tbsp of zest}
1 large egg
1 tsp vanilla
1/4-1/3 cup milk {start with 1/4 cup and add more as needed}
1/4 cup blueberries, fresh or frozen-then-thawed

Preheat oven to 375F. Spray a muffin tin with cooking spray and set aside. I don’t recommend using paper liners, as these muffins have very little fat and will stick to the paper.

In a bowl, combine dry ingredients (flour, baking soda, salt, and poppyseeds). Set aside. In a large bowl, combine wet ingredients (brown sugar through milk) and mix with a fork, whisk, or handmixer until thoroughly combined. Slowly add dry ingredients to the wet ingredients, mixing only until combined – do not over mix. Fold in blueberries. If the mixture seems too thick/dry, add a tablespoon or 2 of milk as needed. It will be rather thick though, so don’t add more than 2 tablespoons.

Scoop spoonfuls of batter into the muffin tins and place in the oven to bake for 12-14 minutes, or until a toothpick inserted into the muffin comes out mostly clean.

Let muffins cool in tins for about 5-7 minutes, then remove and place on cooling rack. Store in an airtight container. Mine kept best when refrigerated (then reheated for a few second in the microwave).

Final step: eat one of these muffins fresh out of the oven and you’ll feel like this:

LEMON OUT!