Meyer Lemon Poppy Seed Muffins with Blueberry Bottoms

Told you this week was all about the Meyer lemons and poppy seeds.Meyer Lemon Poppy Seed Muffins with Blueberry Bottoms | Life Healthfully Lived

Of course, I had to make some lemon poppyseed muffins because who gets lemons and poppy seeds and DOESN’T make muffins?  Psychos, that’s who.  I might be crazy but I’m no psycho.  Anyways….

I was a little worried that these wouldn’t turn out after I made my first batch and they were…. well, bland.  They tasted like nothing and that’s not what you want from a muffin.  So I switched a few things around and the second batch turned out much better.  They even got the approval of my family at Easter, so that’s an even bigger plus!DSC_4509_00004DSC_4507_00003

I used frozen blueberries because that’s what I had at the time but if you want to use fresh that’s good too.  You might have to adjust your cook time, so keep an eye on them.  Other than that this recipe is pretty straightforward and fairly simple to make!

After the recipe, you’ll find a quick poll.  It will only take a few seconds and it will help me make this blog even better for you.  Thank you in advance and have an awesome weekend!

Meyer Lemon Poppy Seed Muffins with Blueberry BottomsMeyer Lemon Poppy Seed Muffins with Blueberry Bottoms | Life Healthfully Lived

  • 1 cup almond flour
  • 6 tbsp tapioca starch
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup freshly squeezed Meyer lemon juice
  • 3 tbsp Meyer lemon zest
  • 1 flax egg (3 tbsp flax meal mixed with 6 tbsp water. Let sit for 10 minutes to gel)
  • scant 1/4 cup maple syrup
  • 1/4 cup coconut oil, melted
  • 2 tbsp coconut sugar
  • 2 tbsp poppy seeds
  • 1 cup blueberries, fresh or frozen
  1. Preheat the oven to 350 and line a muffin tin with paper liners or lightly oil each well.
  2. Combine all of the dry ingredients, except for the lemon zest, into a medium bowl and whisk together so it’s light and fluffy.
  3. In a smaller bowl, whisk together the wet ingredients and make sure everything is completely incorporated.
  4. Make a well in the dry ingredients and pour the wet ingredients into the well.  With a spatula, fold everything together.  Once mixed together, add the zest and stir a few times to combine.
  5. Place 3 to 4 blueberries in the bottom of each muffin well and then spoon in about 2 tablespoons of batter.  These won’t rise a ton, so you can fill them about 3/4 of the way up.
  6. Bake the muffins for about 22 minutes (a little less if using fresh blueberries).  Remove them from the oven and see if the middle is set.  If not bake for another 2 minutes.
  7. Remove the muffins from the oven and let them cool in the pan for about 5 minutes and then move them to a wire rack to cool completely.

 

Advertisements

DIY Wednesday: Lemon Poppyseed Vinaigrette

Be prepared for all the lemon/poppyseed recipes this week.  More specifically, be ready for Meyer lemon and poppyseed recipes.  I found a whole bag of Meyer lemons at Aldi for $1.99 and since I had never tried them I picked them up and found a few delicious ways to use them.

Dressing was one of the first things I did with them, I also made muffins, marinades, smoothies, drizzled over fish and chicken for the husband, and even tried them in eggs. Yeah, that last one was not good.  But gotta experiment right? Lemon Poppyseed Dressing | Life Healthfully Lived

If you aren’t familiar with Meyer lemons, they’re kind of like if an orange and a lemon had a baby.  It’s a little sweet and a little sour and a lot yummy.  It works really well in a lot of recipes because it doesn’t have the puckering effect of lemon but doesn’t end up overly sweet.  Sadly, Meyer lemon season is short but that makes it even more special.  So if you have seen these lemons in your grocery store but have never known what to do with them, stick around and try my vinaigrette today and some muffins on Friday!

Lemon Poppyseed VinaigretteLemon Poppyseed Dressing | Life Healthfully Lived

  • 1/3 cup freshly squeezed Meyer lemon juice (please use fresh juice, it tastes so much better)
  • 1 tbsp lemon zest (from those lemons you just squeezed)
  • 1/3 cup extra virgin olive oil
  • 1 shallot, minced very small
  • 1 small clove garlic, minced very small (more if you REALLY like garlic)
  • 2 tsp poppyseeds
  • 1 tsp maple syrup or honey
  • 1/4 tsp salt (more if needed)
  1. Place a fine mesh sieve or strainer over a large bowl or sturdy measuring cup.  Squeeze your lemon juice over this so you can catch seeds and any pulp.  Keep going until you have 1/3 cup.
  2. Put the rest of the ingredients into a mason jar or other container with a secure lid.  Shake everything together and use over your next salad or as a marinade for fish, chicken, or pork.

Make sure you store this in the fridge and use it within the next few days.  Now, just so you know as this sits, the ingredients will separate into different layers.  That’s fine, all you have to do is shake it up right before you use it.  The olive oil also might solidify a bit in the fridge but that doesn’t mean it’s gone bad or anything, just let it sit out until it’s back to room temperature.Lemon Poppyseed Dressing | Life Healthfully Lived

Other than that, enjoy this refreshing and healthy vinaigrette!