Step 1

Preheat oven to 400 degrees F. Line a 12 cup muffin tin with 9 muffin liners and spray the inside of the liners with nonstick cooking spray. Do not skip spraying them!

Step 2

In a medium bowl, whisk together whole wheat pastry flour (or all purpose flour), poppyseeds, baking powder, baking soda, salt. Set aside.

Step 3

In a separate large bowl add lemon zest, honey, eggs, yogurt, lemon juice and almond extract. Whisk together until smooth and well combined.

Step 4

Gently fold in the dry ingredients until just combined, then slowly stir in the olive oil with a wooden spoon until a smooth batter forms. DO NOT OVERMIX. Fold in your blueberries if using.

Step 5

Divide batter evenly between the 9 prepared muffin cups. Bake for 11-15 minutes or until tester comes out clean.

Step 6

Once muffins are completely cooled, make the glaze: Add powdered sugar, blueberry jam, lemon juice to a small bowl and stir until well combined. If glaze is too thick, add more lemon juice, a teaspoon at a time, as necessary to thin glaze.

Step 7

Dip each muffin into glaze, or spoon a teaspoon or two on top. Transfer to a wire rack with parchment paper underneath and allow glaze to set.