Lemon Blueberry Poppy Seed Muffins



Serves: 12 



1 cup plain Greek yogurt

¼ cup avocado oil

Juice of 1 lemon

1 egg

½ cup pure maple syrup

1 tsp vanilla extract

1 ¾ cup whole wheat flour

¾ tbsp poppy seeds

Zest of 1 lemon

1 tsp baking soda

¼ tsp salt

1 cup frozen blueberries









  1. Preheat oven to 425°F. Line a 12 cup muffin tin with liners.
  2. In a large bowl, mix the yogurt, oil, lemon juice, egg, maple syrup and vanilla extract together until combined.
  3. Add the flour, poppy seeds, lemon zest, baking soda and salt to the liquid mixture and stir until just combined. Gently fold the blueberries into the batter.
  4. Divide the batter evenly between the 12 muffin cups.
  5. Bake the muffins for 5 minutes at 425°F, then reduce the heat to 375°F and bake for 15 minutes or until a toothpick inserted comes out clean.