Better-than-the-box blueberry lemon poppyseed muffins from Half Baked Harvest Every Day: Recipes for Balanced, Flexible, Feel-Good Meals (page 24) by Tieghan Gerard

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • susan_k4oxgg on April 12, 2026

    I thought they were oily.

  • patrick_ulzrij on March 04, 2026

    I messed these up

  • lindsey_5xsrit on January 04, 2026

    Made a few substitutions including one recommended here to use chia seeds instead of poppy seeds. I didn’t have coconut oil so subbed with butter and thinking I’d try again either with coconut oil or with 1/2 butter 1/2 veg oil as recommended here! A healthyish muffin that came together very easily - family liked them more than I did so would definitely make again.

  • WhatMattersMostNow on January 05, 2024

    I can't stop making these as my family is obsessed with how good these taste and the fact that they are made from healthier ingredients (coconut oil, honey, etc.). I subbed chia seeds for the poppy seeds and it adds great moisture and more protein. I love the tart glaze!

  • southerncooker on July 08, 2022

    These were delicious. These are made with whole wheat flour. The mix of fresh blueberries and Bonne Maman Blueberry jam was so good. I used local honey from my Tumbling Shoals Farm Share

  • anya_sf on June 22, 2022

    Very nice, fairly healthy muffins, not too heavy despite the whole wheat, with just the right sweetness. In place of coconut oil, I used half melted butter, half canola oil. Using regular lemons, the glaze was too tart, and also too thin, so I added extra powdered sugar (and did not need all the glaze). Also just put 1 tsp lemon zest in the glaze, not 1 Tbsp.

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