Why Make This Recipe
Blueberry Lemon Poppy Seed Muffins are a fantastic treat for breakfast or a snack. The bright flavors of lemon paired with sweet blueberries create a delightful balance. The poppy seeds add a nice crunch and texture, making each bite enjoyable. Whether you’re baking for a special occasion or just for yourself, these muffins are sure to impress!
How to Make Blueberry Lemon Poppy Seed Muffins
Ingredients
- 3 cups plus 2 tablespoons all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 8 tablespoons (4 ounces) unsalted butter
- 1 and 1/3 cups granulated sugar
- 3 teaspoons lemon zest
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1 cup full-fat sour cream
- 1/3 cup freshly squeezed lemon juice
- 3 tablespoons poppy seeds
- 1 and 1/2 cups blueberries
- 1 and 1/2 cups confectioners’ sugar (for glaze)
- 2 tablespoons freshly squeezed lemon juice (for glaze)
- 1 teaspoon lemon zest (for glaze)
- 2 teaspoons whole milk (for glaze)
Directions
- Preheat your oven to 400 degrees F. Line a 12-cup muffin tin with paper liners; set it aside.
- In a large bowl, sift together 3 cups of the flour, baking powder, and salt; set aside.
- In another large bowl, use a handheld electric mixer or a stand mixer fitted with a paddle attachment to combine the butter, sugar, lemon zest, and vanilla extract. Beat on medium speed until light and fluffy, about 3 minutes.
- Add the eggs, one at a time, beating well after each addition. Remember to scrape down the sides of the bowl as needed.
- In a separate bowl or measuring cup, whisk together the sour cream and lemon juice; set aside.
- In another bowl, toss the blueberries with the remaining flour to coat.
- With the mixer on low, alternate adding the flour mixture and the sour cream mixture, starting and ending with the flour. Be careful not to overmix.
- Gently fold in the blueberries and poppy seeds just until combined.
- Divide the batter evenly among the prepared muffin tins.
- Bake for 25 to 27 minutes, until the muffins are lightly golden and a toothpick comes out clean.
- Let the muffins cool in the pan for 10 minutes before transferring them to a cooling rack.
- For the glaze: In a medium bowl, whisk together the confectioners’ sugar, lemon juice, zest, and milk until smooth. Drizzle this over the muffins before serving.
How to Serve Blueberry Lemon Poppy Seed Muffins
Serve these muffins warm or at room temperature. They pair well with a cup of coffee or tea. You can also enjoy them with a spread of butter or cream cheese for extra richness.
How to Store Blueberry Lemon Poppy Seed Muffins
Store any leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, place them in the refrigerator or freeze them for up to 3 months. To enjoy them after freezing, thaw the muffins at room temperature and warm them in the microwave for a few seconds.
Tips to Make Blueberry Lemon Poppy Seed Muffins
- Make sure your ingredients are at room temperature before mixing. This helps create a better texture.
- Do not overmix the batter; this keeps the muffins light and fluffy.
- Fresh blueberries work best, but you can use frozen ones if needed. Just be sure to add them directly from the freezer to avoid them turning mushy.
Variation
You can add nuts, such as chopped walnuts or almonds, for extra crunch. Additionally, consider using other fruits, like raspberries or blackberries, for a different flavor profile.
FAQs
1. Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour, but the muffins may turn out denser.
2. Can I make the batter ahead of time?
It’s best to bake the muffins right after mixing the batter. If you make the batter ahead, it can lose its leavening power.
3. How can I prevent the blueberries from sinking?
Coating the blueberries in a bit of flour before adding them to the batter helps keep them suspended and prevents sinking.
Blueberry Lemon Poppy Seed Muffins
Ingredients
Method
- Preheat your oven to 400 degrees F. Line a 12-cup muffin tin with paper liners; set it aside.
- In a large bowl, sift together 3 cups of the flour, baking powder, and salt; set aside.
- In another large bowl, use a handheld electric mixer or a stand mixer fitted with a paddle attachment to combine the butter, sugar, lemon zest, and vanilla extract. Beat on medium speed until light and fluffy, about 3 minutes.
- Add the eggs, one at a time, beating well after each addition. Remember to scrape down the sides of the bowl as needed.
- In a separate bowl or measuring cup, whisk together the sour cream and lemon juice; set aside.
- In another bowl, toss the blueberries with the remaining flour to coat.
- With the mixer on low, alternate adding the flour mixture and the sour cream mixture, starting and ending with the flour. Be careful not to overmix.
- Gently fold in the blueberries and poppy seeds just until combined.
- Divide the batter evenly among the prepared muffin tins.
- Bake for 25 to 27 minutes, until the muffins are lightly golden and a toothpick comes out clean.
- Let the muffins cool in the pan for 10 minutes before transferring them to a cooling rack.
- In a medium bowl, whisk together the confectioners’ sugar, lemon juice, zest, and milk until smooth. Drizzle this over the muffins before serving.