Blueberry-Lemon Poppyseed Muffins Recipe

March 10, 2016
by Merce Muse for Thrive Market
Blueberry-Lemon Poppyseed Muffins Recipe

If you have a hard time choosing between blueberry and poppyseed muffins at the bakery, you're in luck: We've created the perfect hybrid—they're gluten-free, Paleo-friendly, and ultra-moist to make mornings even sweeter.

Blueberry-Lemon Poppyseed Muffins

Yield: 12 servings
Active Time:


2 cups almond flour
1/2 teaspoon sea salt
1/2 teaspoon baking soda
2 organic large eggs
1/4 cup melted ghee
1/3 cup raw honey
1 teaspoon vanilla extract
1 teaspoon lemon extract
Zest of 4 lemons
1 1/4 cup blueberries
Scant 1/4 cup poppy seeds, plus more to garnish

Blueberry-lemon poppy muffins


Preheat oven to 350 degrees and line muffin pan with baking cups.

In large bowl, whisk together flour, salt, and baking soda, taking care to break up any large clumps of flour.

In medium bowl, whisk together eggs, ghee, honey, vanilla and lemon extracts, and lemon zest, then thoroughly combine wet ingredients with the dry. Fold in blueberries and poppy seeds.

Divide batter between 12 muffin molds, filling each three-quarters full. Sprinkle with additional poppy seeds. Bake for 25 to 30 minutes, or until tops turn deep golden brown.

Photo credit: Paul Delmont

Add to FavoritesAdded to Favorites
Baking Soda
16 oz bag

Retail Price:$3.09

Member Price:$2.29(Save 26%)

in cart

Add to FavoritesAdded to Favorites
Almond Flour
16 oz bag

Retail Price:$12.59

Member Price:$8.49(Save 33%)

in cart

Add to FavoritesAdded to Favorites
Madagascar Vanilla Extract

Retail Price:$10.29

Member Price:$6.99(Save 32%)

in cart

Add to FavoritesAdded to Favorites
Organic Pure & Raw Honey

Retail Price:$7.49

Member Price:$5.49(Save 27%)

in cart

Print Article

This article is related to: Breakfast, Gluten-Free, Paleo, Vegetarian, Recipe, Spring, Blueberry Muffins

Share This Article

Leave a Reply