Better for you but still taste like dessert for breakfast.
These Lemon Oat Poppy Seed Blender Muffins are my better-for-you version of the heavenly bakery style Lemon Poppy Seed Muffins you love. Just as scrumptious, but these are made more nutritious by using wholesome oats, rich greek yogurt and removing the refined sugar.
And you know what? They are every bit as good. They’re tall, fluffy, tender, moist and packed with zesty lemon flavour and poppy seeds.
Also… they are made entirely in the blender!
There aren’t enough blender muffins out there.
Sure you can find a zillion recipes for banana blender muffins, and some of them are delicious, but they usually miss the mark and don’t quite give me what I’m looking for…
I want a muffin that is fluffy and rises high. Sometimes I want it without bananas.
I want the kind of muffin that is healthier, higher in protein and lower in sugar, but still tastes like cake for breakfast and I don’t think that’s too much to ask for.
And since I couldn’t find that anywhere I had to create it myself. Which is the story of my life… and of this whole website really. 😉
Scroll past the recipe if you’re looking for tips, substitutions, questions, etc. and details on how to make this recipe, but if you want to get straight to it, here’s my recipe-ish…
Lemon Oat Poppy Seed Blender Muffins
Ingredients
For the muffins:
- 2 3/4 cups old fashioned oats
- 1/4 cup flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup greek yogurt
- 2 eggs
- 1/4 cup liquid egg whites or one more egg
- 2/3 cup maple syrup
- 1/2 cup oil
- 1/4 cup lemon juice
- Lemon zest
- 2 tsp vanilla
- 2 Tbsp poppy seeds
For the glaze:
- 1 cup powdered sugar
- 1-2 Tbsp lemon juice
Instructions
- Preheat the oven to 425.
Make the muffins:
- Add the oats, flour, baking powder, baking soda, salt, yogurt, eggs, egg whites, lemon juice, lemon zest and vanilla to the blender. Mix until smooth.
- Fold in the poppy seeds.
- Divide batter into muffin tins.
- Place the muffin pan in the oven and lower the heat to 350.
- Bake for 15-18 minutes.
Make the glaze:
- Add the powdered sugar and lemon juice to a bowl and mix until smooth.
- Drizzle over cooled muffins.
Video
Notes
Lemon Oat Poppy Seed Blender Muffins recipe ingredients, tips, substitutions:
Oats – use old fashioned rolled oats. Steel cut oats are too firm and take longer to cook, so the muffins might end up too firm. If you want the muffins to be gluten free then make sure your oats are certified gluten free.
Flour – there’s a small amount of flour in this recipe to thicken the batter up a bit which helps them rise higher than the average blender muffin. You can sub in all purpose gluten free flour if needed or you can omit it but I won’t make any promises about the end result.
Eggs – adding some liquid egg whites adds more moisture but also increases the protein in the muffins. You can also just add in an extra egg.
Greek Yogurt – any variety of thick greek yogurt works.
Oil – you can use your oil of choice. I usually use olive oil, but you can use canola, avocado, melted coconut oil… whatever you prefer. Oil in muffins – moisture.
Storing – keep the muffins in an airtight container on the counter for about 3 days or refrigerate for about a week.
Freezing – freeze for up to 3 months. I like to leave the glaze off if I’m freezing them and add it once they’re thawed.
Lemon Oat Poppy Seed Blender Muffins Recipe Variations:
Blueberry Lemon Oat Muffins Version – omit the poppy seeds (or leave them in if you like because why can’t lemon blueberry poppy seed be a thing?) and fold in 1 cup fresh or frozen blueberries before baking.
Lemon Chia Oat Muffins Version – you can replace the poppy seeds with chia seeds for an extra hit of omegas and fibre.
Gluten Free Lemon Poppy Seed Muffins Version – replace the all purpose flour with gluten free baking flour and ensure that your oats are gluten free.
Higher Protein Lemon Poppy Seed Muffins Version – add in a scoop of your favourite protein powder to the blender. I like to use vanilla or unflavoured protein powder.
lemon oat poppy seed blender muffins Recipe, how to make it…
My pro-tip: starting at a higher temperature helps to achieve the high rising fluffy texture that I believe is essential to any great muffin.
Add all the ingredients except the poppy seeds, to the blender. Toss in the oats, flour, baking powder, baking soda, salt, yogurt, eggs, egg whites, lemon juice, lemon zest, and a big splash of vanilla. Hit blend and let it spin until everything is well combined and smooth.
Dump in the poppy seeds and stir them in by hand.
Scoop the batter into a lined or greased muffin tin. You will get about 12-14 muffins. I fill up my muffin pan and then use ramekins to bake the bonus muffins so I don’t have to wait for my pan to bake another batch because I have no time for that.
Place the pan in the oven and immediately drop the heat to 350. The blast of higher heat at the beginning of baking is what gives our muffins that tall, puffy top we all love.
Once they’re finished, let the muffins cool while you whisk together the glaze of powdered sugar and lemon juice. Stir the glaze until it’s completely smooth, adjusting the texture if needed by adding more lemon or sugar.
Once the muffins are cool, drizzle or spread the glaze on top.
serving ideas…
- I think these are the perfect breakfast when served with a few berries and a steaming hot London Fog.
- They also make great on the go kid snacks for the car if you’re brave enough to let kids eat muffins in the car.
- I’ve made oats for breakfast or snacks a bazillion different ways and if you share my enthusiasm I’d love you to try my Black Forest Overnight Oats or my Quick and Easy Baked Oats or Chocolate Baked Oats that taste like cake.
- Are we always looking for the healthiest option when cooking with oats? No, no we are not. This is The Pypers Kitchen where happiness is number one, so sometimes we make these Brown Butter Oatmeal Cookies which taste exactly like you died and went to heaven.
If you like this Lemon Oat Poppy Seed Blender Muffins Recipe let me know what you think in the comments below and please find and follow me on Social Media!
