Print

Blueberry Lemon Poppy Seed Muffins

Blueberry Lemon Poppy Seed Muffins
Print Recipe

Blueberry Lemon Poppy Seed Muffins feature a tangy sweetness combining juicy blueberries, zesty lemon, and a subtle poppy seed crunch. These moist and tender muffins are perfect for breakfast, snacks, or dessert, delivering a bright, fresh flavor and soft texture with simple pantry ingredients.

Ingredients

Scale

Dry Ingredients

  • 2 cups all-purpose flour (or gluten-free blend for gluten-free option)
  • 3/4 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 tablespoons poppy seeds

Wet Ingredients

  • 2 large eggs (room temperature)
  • 1 cup milk or buttermilk (or plant-based milk for vegan variation)
  • 1/2 cup melted butter or vegetable oil
  • 1 tablespoon lemon juice
  • 1 tablespoon lemon zest (only yellow part)
  • 1 teaspoon vanilla extract

Fruit

  • 1 to 1 1/2 cups fresh blueberries (or frozen, added frozen)

Instructions

  1. Prepare the Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and poppy seeds until evenly combined. This ensures even distribution of leavening and seeds.
  2. Mix Wet Ingredients Separately: In another bowl, beat the eggs lightly, then add the milk (or buttermilk), melted butter (or oil), lemon juice, lemon zest, and vanilla extract. Whisk gently until smooth and uniform.
  3. Combine Wet and Dry Mixtures Carefully: Pour the wet ingredients into the dry ingredients and stir just until combined. Avoid over-mixing to keep muffins tender; some lumps are fine.
  4. Fold in Blueberries Gently: Add the fresh blueberries to the batter and fold them in carefully to prevent breaking the fruit or coloring the batter blue.
  5. Fill Muffin Tin and Bake: Divide the batter evenly into a greased or lined muffin tin, filling each cup about two-thirds full. Bake at 375°F (190°C) for 20–25 minutes or until golden and a toothpick inserted in the center comes out clean.

Notes

  • Use room temperature eggs and dairy for smooth mixing.
  • If using frozen blueberries, fold them in frozen to avoid color bleeding.
  • Do not overmix the batter to prevent tough muffins.
  • Ensure accurate oven temperature for even baking.
  • Only zest the yellow part of the lemon to avoid bitterness.

Nutrition

Keywords: blueberry muffins, lemon muffins, poppy seed muffins, gluten-free muffins, breakfast muffins, moist muffins, blueberry lemon poppy seed

Find it online: https://elenaglam.com/blueberry-lemon-poppy-seed-muffins/