Triple Berry Lemon Poppyseed Muffins are made with your favorite berries, fresh lemons and a few simple ingredients! These muffins are packed with flavor and are the perfect breakfast or snack.
all purpose flour
(Cup 4 Cup Gluten Free Flour can be substituted)
(coconut sugar can be substituted)
from about 2 large lemons or 2 small lemons
vanilla greek yogurt
, room temperature
(blueberries, raspberries, and strawberries or blackberries)
Preheat the oven to 375 F (190 C). Line a 12 cup muffin tin with liners and set aside.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, poppy seeds, and lemon zest.
In a separate bowl, whisk together the yogurt, eggs, and lemon juice.
Pour the wet ingredients into the bowl with dry ingredients and stir together with a spoon or rubber spatula until completely incorporated. Add a small amount of the batter without berries to each of the muffin cups. This will help prevent the berries from sinking to the bottom. Fold the berries into the rest of the batter and divide it evenly between the muffin cups. Bake at 375 F (190 C) for 18 to 20 minutes, or until a tester comes out with moist crumbs. Store the cooled muffins in an airtight container in the refrigerator for up to 1 week or freeze for up to 6 months. Enjoy!
- To make these muffins gluten free, use Cup 4 Cup Gluten free flour substitute.
, Fat: 2g
, Cholesterol: 28mg
, Sodium: 63mg
, Potassium: 134mg
, Carbohydrates: 35g
, Fiber: 1g
, Sugar: 16g
, Protein: 5g
, Vitamin A: 65%
, Vitamin C: 4.5%
, Calcium: 85%
, Iron: 1.4%
*Nutritional information is an estimate. Please consult a doctor or nutritionist for the most accurate nutritional info.
lemon poppyseed muffins, triple berry muffins