Triple Berry Lemon Poppyseed Muffins

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.

Course Breakfast

Cuisine American

Prep Time 15

Cook Time 20

Total Time 35

Servings muffins

Calories 177kcal

Author Ashley C.

Ingredients

2 cups all purpose flour (Cup 4 Cup Gluten Free Flour can be substituted)
¾ cup sugar (coconut sugar can be substituted)
2 teaspoon baking powder
½ teaspoon baking soda
2 ½ tablespoon poppy seeds
2 tablespoons lemon zest from about 2 large lemons or 2 small lemons
8 oz vanilla greek yogurt , room temperature
2 large eggs room temperature
⅓ cup lemon juice
2 cups mixed berries (blueberries, raspberries, and strawberries or blackberries)

Instructions

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!

Notes

To make these muffins gluten free, use Cup 4 Cup Gluten free flour substitute.

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