Punchy lemon flavor and bursts of blueberries come together in these Lemon Poppyseed Blueberry Muffins! Perfect for a cheery brunch or grab & go breakfast!
In a large mixing bowl, combine baking soda, flours, and salt.
Add in coconut oil, maple syrup, almond milk, lemon juice and zest, and poppyseeds.
Fold in blueberries and fill muffin liners with batter. Be sure to fill up almost to the top as these don’t rise much.
Bake at 350 for 20-22 minutes, or until a toothpick comes out clean.
Recipe Notes
The muffins don’t rise very much, so be sure to fill up your muffins to about the top!
The batter is thick and not like the traditional muffin batter texture. I used a cookie scoop to put the batter in the muffin liners. Don’t be put off by this- they’ll come out incredible!