These Blueberry Lemon Poppy Seed Muffins are a delicious, healthy treat made without added sugar and packed with flavor.

Scale

300 g almond flour

2 tsp baking powder

4 large eggs

separated

75 g Greek yoghurt

1 tsp vanilla extract

100 g xylitol

2 medium lemons

1 tbsp poppy seeds

140 g blueberries plus 70-80g on top

Preheat your oven to 180°C (350°F) and line a muffin tin with paper liners.
In a bowl, mix the almond flour and baking powder together.
In another bowl, whisk the egg yolks, Greek yoghurt, vanilla extract, xylitol, juice, and zest of the lemons until well combined.
Fold the dry ingredients into the wet ingredients.
In a clean bowl, whisk the egg whites until stiff peaks form, then gently fold them into the batter.
Gently fold in the poppy seeds and blueberries.
Pour the batter into the muffin tin and top with additional blueberries.
Bake for about 25-30 minutes or until a toothpick inserted comes out clean.
Let cool before serving.

These muffins can be stored in an airtight container for up to 3 days.

Keywords: Blueberry Lemon Poppy Seed Muffins, No Added Sugar, Healthy Muffins, Gluten-Free Muffins, Almond Flour Muffins