Lemons always make me think of light. Yellow, fresh, summertime light. Yet eating a lemon slice, or chewing on lemon flavored candy, or sipping lemonade is often a sickly sweet or intensely sour experience. In these instances, I instinctively make a puckery face and reject the taste of a fruit that in my mind has a delightful flavor.
But something happens when you put lemon into baked goods. Cookies, breads, cupcakes, muffins, scones all become instantly fresher and more sophisticated when they are based around a lemon flavor. That was definitely the case with this Blueberry Lemon Poppyseed muffin/bread recipe, based on this recipe from Amy’s Healthy Baking. As always, I found myself modifying a few things, but they still ended up healthy and delicious!
The only thing about this recipe is that it was really time consuming to prep. There were so many ingredients, a trend I have found in recipes for healthy and/or gluten free baked goods. I would love to find a recipe that is easier to whip up, but that is also allergy-friendly and perhaps a bit healthier than the standard sugar-filled muffin without having to spend 2+ hours in the kitchen or my life savings buying obscure ingredients.
If anyone has solved the conundrum of healthy baking on a budget, let me know!
- 2 1/2 cups of gluten-free flour
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 1 1/2 tbsp. poppy seeds
- 2 1/2 tbsp. lemon zest
- 1 tbsp. unsalted butter (melted, then cooled slightly)
- 2 large egg whites (room temp)
- 2 tsp. vanilla extract
- 1/2 cup plain nonfat Greek yogurt
- 1/4 cup of honey
- 6 tbsp. lemon juice
- 3/4 cup nonfat milk
- 1/2 cup fresh blueberries
- Preheat oven to 425 degrees, and spray muffin tin* with nonstick cooking spray.
- In a medium bowl, whisk together the first six ingredients (through the lemon zest).
- In a separate bowl, whisk together butter, egg whites, and vanilla. Stir in the Greek yogurt, until no large lumps remain. Add the honey, and then the lemon juice.
- Next, alternate between adding the dry mixture and the milk to the wet mixture**. Try to start and end with the dry ingredients, until everything is added together. Stir until combined. Fold in the blueberries and gently mix through.
- Pour batter into muffin cups. Bake at 425 degrees for 7 minutes. Without opening the oven, reduce temperature to 350 degrees and bake for 12-15 more minutes.
- Let the muffins cool before removing them from the tin.
Huge thanks to Amy from Amy’s Healthy Baking for this recipe 🙂 I’m always interested in trying out “healthy baking”, and this was a great recipe to continue practicing the tricky art of baking beautiful muffins. Mine didn’t turn out quite as fluffy as I had hoped; they are definitely a dense muffin with a strong lemon flavor. I believe this is because I changed the flour to be gluten-free, and played around with the “sweetener” ingredients so that there would be less sugar. But it was definitely a worthwhile experiment, because I achieved that lemon flavor I had been craving!
Peace, love, and puckery lips,
*I got tired of spooning the batter into muffin tins, so I made some of it into a mini loaf bread! Comment if you want the baking times/temperatures for this method 🙂
**Sorry that these phrases make this recipe sound very unappetizing!