Lemon Blueberry Poppy Seed Muffins
Light, fluffy, and bursting with flavor, these Lemon Blueberry Poppy Seed Muffins are the perfect combination of zesty citrus, sweet blueberries, and nutty poppy seeds. Infused with fresh lemon zest and juice, every bite delivers a refreshing tang that complements the juicy bursts of blueberries. The poppy seeds add a delightful texture, making these muffins irresistibly unique. Ready in just 35 minutes, this easy-to-follow recipe is ideal for breakfast, brunch, or a midday snack. Whether served warm out of the oven or enjoyed at room temperature, these muffins are sure to brighten your day. Plus, they store beautifully, so you can bake ahead for busy mornings or special occasions!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.75 cups Granulated sugar
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 2 tablespoons Poppy seeds
- 1 tablespoon Lemon zest
- 0.5 cups Unsalted butter, melted and slightly cooled
- 0.75 cups Milk
- 2 large Eggs
- 2 tablespoons Fresh lemon juice
- 1 teaspoon Vanilla extract
- 1 cup Fresh blueberries
- 1 teaspoon All-purpose flour (for coating blueberries)
Instructions
Preheat your oven to 375°F (190°C) and line a standard 12-cup muffin tin with paper liners or lightly grease the cups.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, salt, poppy seeds, and lemon zest.
In a medium bowl, whisk together the melted butter, milk, eggs, lemon juice, and vanilla extract until smooth.
Pour the wet ingredients into the bowl of dry ingredients. Use a spatula to gently fold everything together until just combined. Be careful not to overmix.
In a small bowl, toss the blueberries with 1 teaspoon of flour to prevent them from sinking in the batter.
Gently fold the blueberries into the batter, being careful to distribute them evenly.
Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 18–20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely.
Serve warm or at room temperature. Store any leftovers in an airtight container at room temperature for up to 3 days or freeze for longer storage.
Nutrition Facts
Calories |
2756 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.9 g | 154% | |
| Saturated Fat | 67.5 g | 338% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 647 mg | 216% | |
| Sodium | 2309 mg | 100% | |
| Total Carbohydrate | 379.8 g | 138% | |
| Dietary Fiber | 14.9 g | 53% | |
| Total Sugars | 176.9 g | ||
| Protein | 49.2 g | 98% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 627 mg | 48% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 1008 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
