Blueberry Lemon Poppy Seed Muffins – No Added Sugar

Do you struggle to decide which muffin you want? Well, now you don’t have to with these delicious blueberry lemon poppy seed muffins. They have a lower (diabetic) carb count, are gluten free and have no added sugar or butter, making them a great healthy option. Grab them on the go or enjoy them as a nutritious snack during the day.

blueberry lemon poppy seed muffin

I often struggle to decide between a blueberry or lemon and poppy seed muffin. So why not combine the two great flavours, with these irresistible Blueberry Lemon Poppy Seed Muffins.

These diabetic friendly muffins are bursting with juicy blueberries, complimented with tangy lemon and a slight crunch from the poppy seeds. They are sure to become your new favourite (healthier) indulgence too.

Made without butter, added sugar or wheat, these gluten-free muffins can be enjoyed for breakfast, as an afternoon snack, or even as a dessert. So not only do they taste amazing but they won’t compromise your blood glucose levels either.

And if you are lover of all things lemon then make sure to try my wonderfully zesty and healthy sugar free lemon drizzle cake. It’s the ultimate tea time treat!

Read on to find out how to make the perfect blueberry lemon poppy seed muffin, why I think you will love this recipe too and tips to make the best muffins with almond four.

2 halves of blueberry lemon poppy seed muffin with more behind

Why you will love These LOW CARB blueberry lemon muffins

If you are a fan of the sweet and tangy combination of blueberries and lemon, then this blueberry lemon poppy seed muffin recipe is perfect for you! Not only are these muffins bursting with flavour, but they are also easy to make Here are some more reasons why you will love this recipe too:

Moist Texture – These muffins are really moist thanks to the inclusion of Greek yoghurt in the batter. The yoghurt not only enhances the overall texture but also lends a subtle tanginess that harmonizes with the almond flour, blueberries and lemon.

Versatile Treat – These blueberry lemon poppy seed muffins are versatile enough to be enjoyed at any time of the day – they make for a delicious breakfast on the go or as an indulgent snack during tea time or dessert after dinner.

Healthy Ingredients – Packed with lots of healthy ingredients from antioxidant-rich blueberries and lemons to fibre and nutrient-rich almond flour, these muffins offer more than just great taste.

Lower diabetic carb count – As with a lot of the sweet recipes on WHK, these ingredient swaps also drastically reduce the overall carb count which also reduces our insulin error rate. Just one blueberry lemon muffin comes in at just 2 grams of carbs.

Kinder on blood sugar levels – The combination of the low glycaemic index almond flour, sugar substitute and healthy fats, all work alongside the dietary fibre to slow the release of glucose. These ingredient changes are just one of the tools in our diabetes toolkit which help to make these muffins kinder on blood sugar levels.

picture of friends supporting each other

Our Diabetes Management Toolkit

Living with and/or caring for a person with type 1 diabetes is demanding, which is why it’s so important to create a diabetes management toolkit that can help you every day.

Baking With a Sweetener

These muffins are sweetened with xylitol, a nutritive-based sweetener. Xylitol is my sweetener of choice due to its low glycaemic index, it doesn’t have a strange taste profile and it doesn’t cause a rise in blood sugar levels. But if you would like to read more about sugar substitutes and diabetes management then click here for lots more information.

Ingredients for Blueberry Lemon Poppy Seed Muffins

ingredients for blueberry lemon poppy seed muffins

Almond flour/ground almonds

  • Gluten-free and net carb count free
  • This flour adds a lovely nutty flavour and is a great no-carb-count option for cakes and bakes
  • Read more about using almond flour in this article!
  • You can find a list of my recommended products that I use on my shop page!

Baking powder

  • Essential for adding air and lightness to your muffins

Eggs

  • A key component to any bake and should be free-range if you can

Greek yoghurt

  • This helps to make these muffins super moist
  • A healthier option as it is used as a replacement for butter and oil

Vanilla extract

  • The better quality the better the flavour

Xylitol

  • A nutritive-based sweetener with a low glycaemic index
  • You can find a list of my recommended products that I use on my shop page!
  • Use any sweetener you prefer, however, read more here, as not all sugar replacements are a 1:1 substitute.

Blueberries

  • High in antioxidants, fibre and vitamins C and K

Lemon

  • Loaded with Vitamin C
  • Gives these muffins a deliciously tangy kick

Poppy Seeds

  • Nutritious and add a lovely slight crunch to the texture of these muffins

Equipment Needed

3 Mixing bowls

Weighing scales

Spatula / Mixing spoon

12 Hole muffin tin

Muffin Cases

Measuring Spoon ( tsp & tbsp )

Electric Whisk

How to make Blueberry Lemon Poppy Seed Muffins

These muffins involve a couple of extra steps to help make them lighter and I think is worth the effort. Therefore you will need an electric whisk or stand mixer to help you beat the egg whites.

  1. Start by preheating the oven to 190C / 170 C fan and line your muffin tin with 9 cases
almond flour in a bowl

2. Next, in a bowl mix together the almond flour and baking powder.

whisked egg whites

3. In a separate bowl, using an electric whisk or stand mixer, whisk together the egg whites until light and fluffy and they can stand on their own. Pour them into a clean bowl and set them to one side.

muffin batter

4. In the same bowl, you whisked your egg whites, whisk together the egg yolks, sweetener, yoghurt, vanilla extract, lemon zest and juice until well combined. Then slowly whisk in the almond flour mixture until fully blended and you have a soft dough.

egg whites being mixed into the muffin batter

5. Once combined using a spatula slowly fold back in the egg whites being very careful not to over-mix as you want to keep as much air in as possible. Then gently fold the poppy seeds and blueberries in.

blueberry lemon poppy seed muffin batter in the cases

6. Using 2 spoons, spoon the mixture evenly into your muffin cases. Add a few extra blueberries on top of each muffin.

7. Bake the muffins for 35-40 minutes. They should be golden brown on top and a skewer should come out clean. Leave to cool on a rack and enjoy!

Recipe tips for perfect muffins

Separate your eggs – A method I have found to help make my bakes become even lighter when cooking with almond flour is to separate my eggs and then add them back into the recipe at different stages. In particular, folding in the light fluffy egg whites as a final step helps to achieve even more lightness.

baking with almond flour blog

Baking with Almond Flour

This article looks into the benefits of using almond flour in baking and for diabetes management, how to use it, along with plenty of top tips.

Mixing – try not to overwork your batter (mix too much) as you want your muffins to retain as much air and lightness as possible.

Baking – Almond flour does tend to brown a little quicker. So check your muffins after 30 minutes. They should be golden brown and shouldn’t wobble in the centre. If they seem underdone, bake them for an additional 5 to 8 minutes. Test with a toothpick to ensure that it comes out clean.

Other additions to try

These muffins are delicious just as they are but here are a few other ways we like to enjoy our blueberry and lemon muffins:

Before cooking, top your muffins with:

Chopped Nuts and Seeds

Extra Fresh Berries

Desiccated Coconut

Make a crunchy streusel topping with oats, butter, and xylitol

How to store your muffins

These muffins can be stored in an airtight container at room temperature for 3-4 days. However, if you want them to last a little longer then I would suggest storing them in the fridge where they will happily last for up to 5 days.

You can always bring them to room temperature a couple of hours before you want to enjoy them.

Diabetes Note

These mouthwatering blueberry and lemon poppy seed muffins are a diabetic friendly snack for any time of the day. Packed with nutrients and fibre without the added sugar or fat they make the perfect sweet treat at only 2g of countable carbs

Carb Counting

The overall carb count for this based on the ingredients we would count for is:

  • 140g of Blueberries = 12.7g of carbs
  • 75g of Greek yoghurt (Fage) = 2.3g of carbs

Now add all the carbs together – 12.7+2.3= 15g of carbs

Finally divide this by the serving size, 9 – 15/9 = 2g of carb per portion

Please note this carb count amount per portion is based on the standard ingredients listed above and may differ depending on what you use and how much you choose to eat.

If you enjoyed this article then leave a star rating and comment below. I would love to hear from you!

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Blueberry Lemon Poppy Seed Muffins

Blueberry Lemon Poppy Seed Muffins

Recipe by Michelle

Indulge with these mouthwatering blueberry lemon poppy seed muffins – a delightful low sugar treat for any time of the day.

Course: Breakfast, SnacksCuisine: BritishDifficulty: Easy
5.0 from 2 votes
Servings

12

servings
Prep time

15

minutes
Cooking time

40

minutes
Total time

55

minutes
Cook Mode

Keep the screen of your device on

Ingredients

  • 300 g 300 almond flour

  • 2 tsp 2 baking powder

  • 4 large 4 eggs, separated

  • 75 g 75 Greek yoghurt

  • 1 tsp 1 vanilla extract

  • 100 g 100 xylitol

  • 2 medium 2 lemons

  • 1 tbsp 1 poppy seeds

  • 140 g 140 blueberries plus 70-80g on top

Directions

  • Preheat the oven to 190 C / 170 C fan and line your muffin tin with 9 cases.
  • Next, in a bowl mix together the almond flour and baking powder.
  • In a separate bowl, using an electric whisk or stand mixer, whisk together the egg whites until light and fluffy and they can stand on their own. Pour them into a clean bowl and set them to one side.
  • In the same bowl, you whisked your egg whites, whisk together the egg yolks, sweetener, yoghurt, vanilla extract, lemon zest and juice until well combined.
  • Then slowly whisk in the almond flour mixture until fully blended and you have a soft dough.
  • Once combined using a spatula slowly fold back in the egg whites being very careful not to over-mix as you want to keep as much air in as possible.
  • Gently fold the poppy seeds and blueberries in again keeping as much air as possible.
  • Using 2 spoons, spoon the mixture evenly into your muffin cases. Add a few extra blueberries on top of each muffin.
  • Bake the muffins for 35-40 minutes. They should be golden brown on top and a skewer should come out clean.
  • Leave them to completely cool on a rack.

Equipment

Tips and Notes

  • Try not to overwork your batter (mix too much) as you want your muffins to retain as much air and lightness as possible.
  • Check your muffins after 20 minutes, they should be golden brown and shouldn’t wobble in the centre. If they seem underdone, bake them for an additional 5 to 8 minutes. Test with a toothpick to ensure that it comes out clean
  • Diabetes Note – These mouthwatering blueberry and lemon poppy seed muffins are a diabetic friendly snack for any time of the day. Packed with nutrients and fibre without the added sugar or fat they make the perfect sweet treat and are only 2g of countable carbs
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I’m on a mission to prove that eating for health and managing diabetes can be easy & incredibly flavourful.

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