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Blueberry Lemon Poppy Seed Muffins

Moist Blueberry Lemon Poppy Seed Muffins You’ll Crave Daily

These delicious Blueberry Lemon Poppy Seed Muffins are moist, fluffy, and bursting with flavor, perfect for breakfast or a snack.
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Prep Time 10 minutes
Cook Time 27 minutes
Cooling Time 10 minutes
Total Time 47 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 2 cups all-purpose flour or cake flour for lighter texture
  • 1 tablespoon baking powder for leavening
  • 1 teaspoon salt to enhance flavors
  • ½ cup unsalted butter melted or softened
  • 1 cup granulated sugar or brown sugar
  • 1 tablespoon lemon zest adds freshness
  • 1 large egg can use flax egg for vegan option
  • 1 teaspoon pure vanilla extract
  • ½ cup full-fat sour cream can substitute with Greek yogurt
  • 2 tablespoons freshly squeezed lemon juice do not skip
  • 2 tablespoons poppy seeds optional
  • 1 cup blueberries fresh or can substitute with other berries
For the Glaze
  • 1 cup confectioners' sugar
  • 1 tablespoon lemon juice
  • ½ whole milk to adjust consistency use plant-based for vegan

Equipment

  • Muffin tin
  • mixing bowls
  • whisk
  • hand mixer
  • spatula
  • Measuring Cups
  • Measuring Spoons

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C) and line a muffin tin with paper liners.
  2. In a bowl, sift together flour, baking powder, and salt.
  3. Cream butter and sugar until light and fluffy; add lemon zest.
  4. Add eggs and vanilla to the creamed mixture.
  5. Mix sour cream and lemon juice in a separate bowl.
  6. Toss blueberries with reserved flour mixture.
  7. Combine wet and dry ingredients, and fold in blueberries and poppy seeds.
  8. Divide batter among muffin tins, filling 2/3 full.
  9. Bake for 25-27 minutes until golden and a toothpick comes out clean.
  10. Cool in the pan for 10 minutes before transferring to a wire rack.
  11. Whisk glaze ingredients together and drizzle over cooled muffins.

Nutrition

Serving: 1muffinCalories: 220kcalCarbohydrates: 30gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 180mgPotassium: 150mgFiber: 1gSugar: 12gVitamin A: 400IUVitamin C: 5mgCalcium: 15mgIron: 1mg

Notes

For best results, use room temperature ingredients and avoid overmixing the batter.

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