Blueberry Lemon Poppy Seed Muffins

When you have blueberries sitting in the fridge and an untouched jar of poppy seeds lying around, a lot of things come to mind. Well, in my case only one thing comes to mind actually: mix it all together into a batch of fluffy muffins, of course. I’m very basic. Don’t forget to add lemons for a much needed zing and voila, the perfect afternoon snack is born: Blueberry Lemon Poppy Seed Muffins.

I believe these are best served warm. Right out of the oven. Accompanied by a cup of coffee. A smear of butter perhaps?

The answer is yes. The answer is always yes.

Blueberry Lemon Poppy Seed Muffins


3 cups plus 2 tablespoons all-purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

8 tablespoons unsalted butter, at room temperature

1 and 1/3 cups sugar

3 teaspoons lemon zest, grated

2 large eggs, at room temperature

2 teaspoons vanilla

1 cup full-fat sour cream

1/3 cup lemon juice

3 Tablespoons poppy seeds

1 and 1/2 cups blueberries

Lemon Glaze:

1 and 1/2 cups confectioners’ sugar

2 tablespoons lemon juice

1 teaspoon lemon zest, grated


Preheat oven to 400 degrees F.

Line a 12 cup muffin tin with paper liners.

In a large bowl, sift together 3 cups of the flour, baking powder, and salt; set aside.

In a small bowl add the sour cream and lemon juice; whisking well to combine. In a separate bowl combine the blueberries and remaining 2 tbsp flour; toss well to coat the berries in the flour.

In a separate beat the butter, sugar, lemon zest, and vanilla on medium speed until light and fluffy, about 3 minutes.Add in the eggs, one at a time, beating well after each addition.

With the mixer speed on low, alternate adding the flour mixture and the sour cream mixture, beginning and ending with flour, but don’t over mix. Fold in the blueberries and poppy seeds, mixing just until evenly combined.Divide the batter evenly among prepared muffin tins.Bake for 25 to 27 minutes, or until the tops are lightly golden brown.

Cool muffins 10 minutes in the pan before transferring to a cooling rack.

For the Lemon Glaze:

In a mixing bowl combine the confectioners’ sugar, lemon juice, zest, and milk. Whisk until smooth, adding more milk as needed to reach desired consistency. Drizzle over the muffins right before serving.

Blueberry Lemon Poppy Seed Muffins

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