Lemon Blueberry Poppy Seed Muffins
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Prep Time:
20m
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Cook Time:
23m
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Total Time:
50m
Ingredients
- 2 c All-purpose flour
- 1 1/2 tsp. Baking powder
- 1/2 tsp. Salt
- 1 c Granulated sugar
- 2 tbsp. Lemon zest
- 1/2 c Unsalted butter, room temperature
- 1 tsp. Pure vanilla extract
- 2 Large eggs, room temperature
- 2 tbsp. Fresh lemon juice
- 1/2 c Whole milk, room temperature
- 1 c Blueberries, fresh or frozen
- 2 tbsp. Poppy seeds
Instructions
- Preheat oven to 350 F. Lightly grease a muffin tin with nonstick cooking spray or line with paper muffin liners.
- In a small bowl, whisk together flour, baking powder and salt. Set aside.
- In another small bowl, combine sugar and lemon zest. Rub the sugar and lemon zest together with your fingers until fragrant.
- In the bowl of a stand mixer, beat butter and sugar together until light and fluffy.
- Add eggs, vanilla, lemon juice, and milk. Mix until combined. Add flour mixture and mix on low until just combined. Gently stir in the blueberries and poppy seeds.
- Divide batter evenly into 12 muffin cups. Be sure to not fill any cup more than 3/4 full. Bake for 22 to 24 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and let muffins cool on a wire rack.
- Optional: While the muffins are cooling, you can make a lemon glaze. In a small bowl, whisk together 1c powdered sugar and 2 tbsp lemon juice. Drizzle the glaze over the muffins. Let the muffins sit until the glaze sets, then serve!