Blueberry Lemon Poppy Seed Muffins
There’s nothing like the bright, cheerful combo of juicy blueberries, zesty lemon, and crunchy poppy seeds in a tender, buttery muffin.
These little guys are perfect for breakfast, brunch, or anytime you need a sweet (but not too sweet) pick-me-up.
Best part? They come together in a flash—no fancy skills required!
How to Make It
Note: This is an overview. See the recipe card below for ingredient quantities and full instructions.
1. Prep Your Oven & Muffin Tin
Preheat your oven and line a muffin tin with paper liners or give it a quick spritz of nonstick spray. This ensures your muffins pop out perfectly—no stuck-on casualties here!
2. Whisk the Dry Ingredients
In a large bowl, whisk together flour, sugar, poppy seeds, baking powder, and a pinch of salt. This keeps the muffins light and evenly textured—no dense, sad muffins allowed!
3. Mix the Wet Ingredients
In another bowl, whisk melted butter, eggs, yogurt (or sour cream), lemon zest, and lemon juice until smooth. The yogurt keeps these muffins ultra-moist, and the lemon adds that sunny punch.
4. Combine Wet & Dry
Gently fold the wet ingredients into the dry until just combined—no overmixing, or your muffins will turn tough. A few lumps? Totally fine!
5. Fold in the Blueberries
Toss your blueberries in a little flour (to prevent sinking), then gently fold them into the batter. Frozen berries? No thawing needed—just toss ‘em in straight from the freezer!
6. Bake to Golden Perfection
Divide the batter into the muffin tin and bake until the tops are golden and a toothpick comes out clean. Your kitchen will smell like a cozy bakery—consider yourself warned!
7. Cool & Enjoy!
Let the muffins cool for a few minutes in the pan, then transfer to a wire rack. (Or, let’s be real—grab one warm with a pat of butter. Chef’s kiss.)
Pro Tips
- Lemon Boost: For extra zing, drizzle cooled muffins with a simple lemon glaze (powdered sugar + lemon juice).
- Berry Swap: Not a blueberry fan? Raspberries or blackberries work beautifully too.
- Prevent Sticking: If skipping liners, generously grease the muffin tin—especially the top edges.
Storage
- Room Temp: Keep in an airtight container for up to 2 days.
- Freezer: Wrap individually and freeze for up to 3 months. Reheat in the microwave for 20 seconds.
Blueberry Lemon Poppy Seed Muffins
Description
Fluffy, moist muffins packed with juicy blueberries, bright lemon, and a delicate crunch of poppy seeds. Easy to make and impossible to resist!
Ingredients
Instructions
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Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with liners or grease well.
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In a large bowl, combine flour, sugar, poppy seeds, baking powder, and salt.
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In another bowl, whisk melted butter, eggs, yogurt, lemon zest, lemon juice, and vanilla.
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Pour wet ingredients into dry and fold gently until just mixed.
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Toss blueberries with 1 tbsp flour, then fold into batter.
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Divide batter evenly among muffin cups (fill ~¾ full).
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Bake 18-22 minutes until tops are golden and a toothpick comes out clean.
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Cool 5 minutes in pan, then transfer to a wire rack.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 220kcal
- % Daily Value *
- Total Fat 9g14%
- Total Carbohydrate 31g11%
- Dietary Fiber 1g4%
- Sugars 15g
- Protein 4g8%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Notes
- Frozen berries: Use straight from frozen—no need to thaw!
- Gluten-free: Swap all-purpose flour for a 1:1 GF blend.
- Dairy-free: Use plant-based yogurt and butter.
These values are approximate and may vary depending on the specific ingredients and brands used. Always check your ingredient labels for precise nutrition details.
