What a treat! Fresh blueberries are hard to beat, plus the zest of lemon with the little crunch of poppy seeds build a fantastic muffin. There’s an optional sweet glaze if you’re into it (it’s the last instruction). We were wary of the amount of sugar going into this recipe from the start, but it works out. We’re both looking forward to a fresh-tasting pastry on the way to work tomorrow.
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!
