Blueberry Lemon Poppy Seed Muffins Recipe

Introduction

These Blueberry Lemon Poppy Seed Muffins are a delightful blend of zesty citrus and sweet berries, perfect for breakfast or a snack. Moist and tender with a light crunch from the poppy seeds, they offer a refreshing twist on classic muffins.

Ingredients

• 3 cups All-Purpose Flour (Gluten-free flour can be used as an alternative)
• 1 tablespoon Baking Powder (Ensure it’s fresh for best results)
• 0.5 teaspoon Salt (Essential for flavor balance)
• 0.5 cups Unsalted Butter (Use margarine for a dairy-free option)
• 1 cup Granulated Sugar (Brown sugar can be used for a deeper flavor)
• 1 tablespoon Lemon Zest (Finely grated for even flavor)
• 2 large Eggs (Use at room temperature)
• 1 teaspoon Pure Vanilla Extract (Almond extract can be a substitute)
• 0.5 cups Full-Fat Sour Cream (Greek yogurt is a good alternative)
• 1 tablespoon Fresh Lemon Juice (Avoid bottled juice for best flavor)
• 2 tablespoons Poppy Seeds (Optional ingredient)
• 1 cup Blueberries (Can substitute with raspberries or chopped strawberries)
• 1 cup Confectioners’ Sugar (Perfect for drizzling)
• 1 tablespoon Whole Milk (Adjust for desired thickness)

Instructions

1. Step 1: Preheat your oven to 400°F (200°C) and line a muffin tin with paper liners.
2. Step 2: In a large mixing bowl, sift together flour, baking powder, and salt, then whisk to combine.
3. Step 3: In another bowl, cream the butter and sugar until light and fluffy using a mixer.
4. Step 4: Mix in lemon zest and vanilla extract, then add eggs one at a time, beating well after each addition.
5. Step 5: In a separate bowl, whisk together sour cream and fresh lemon juice until smooth.
6. Step 6: Toss the blueberries in some of the reserved flour mixture to coat them lightly.
7. Step 7: Alternately add the dry ingredients and the sour cream mixture to the creamed butter mixture, starting and ending with the dry ingredients. Mix until just combined.
8. Step 8: Gently fold in the coated blueberries and poppy seeds with a spatula to distribute evenly.
9. Step 9: Divide the batter evenly among the muffin cups, filling each about two-thirds full.
10. Step 10: Bake for 25 to 27 minutes, or until muffins are golden brown and a toothpick inserted into the center comes out clean.
11. Step 11: Let the muffins cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
12. Step 12: For the glaze, whisk together confectioners’ sugar, lemon juice, lemon zest, and whole milk until smooth.
13. Step 13: Drizzle the glaze over the cooled muffins before serving.

Tips & Variations

• Coating the berries in flour helps prevent them from sinking to the bottom of the muffins during baking.
• Try substituting raspberries or chopped strawberries for a different berry flavor.
• Use brown sugar instead of granulated sugar for a richer taste and moister texture.
• For a dairy-free version, replace butter with margarine and sour cream with a plant-based yogurt.
• Fresh lemon zest adds bright flavor; avoid pre-packaged zest if possible.

Storage

Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 2 months. To reheat, warm muffins in a microwave for 15-20 seconds or in a toaster oven until heated through. Add glaze after reheating if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries?

Yes, you can use frozen blueberries but do not thaw them before mixing. Toss them directly in the flour to prevent the batter from turning blue and to minimize excess moisture.

What can I substitute for sour cream?

Greek yogurt is a great substitute for sour cream and will maintain the moisture and tang in the muffins. You can also use a dairy-free yogurt for a vegan-friendly option.

Blueberry Lemon Poppy Seed Muffins Recipe

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★★★★★

4.6 from 102 reviews

Delight in these moist and flavorful Blueberry Lemon Poppy Seed Muffins, boasting a perfect balance of tangy lemon zest, sweet blueberries, and a subtle crunch from poppy seeds. Topped with a luscious lemon glaze, these muffins are ideal for breakfast, brunch, or a sweet snack.

• Author: Sienna
• Prep Time: 20 minutes
• Cook Time: 27 minutes
• Total Time: 47 minutes
• Yield: 12 muffins 1x
• Category: Baking
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 3 cups All-Purpose Flour (Gluten-free flour can be used as an alternative)
• 1 tablespoon Baking Powder (Ensure it’s fresh for best results)
• 0.5 teaspoon Salt (Essential for flavor balance)
• 2 tablespoons Poppy Seeds (Optional ingredient)

Wet Ingredients

• 0.5 cups Unsalted Butter (Use margarine for a dairy-free option)
• 1 cups Granulated Sugar (Brown sugar can be used for a deeper flavor)
• 1 tablespoon Lemon Zest (Finely grated for even flavor)
• 2 large Eggs (Use at room temperature)
• 1 teaspoon Pure Vanilla Extract (Almond extract can be a substitute)
• 0.5 cups Full-Fat Sour Cream (Greek yogurt is a good alternative)
• 1 tablespoon Fresh Lemon Juice (Avoid bottled juice for best flavor)
• 1 cups Blueberries (Can substitute with raspberries or chopped strawberries)

Glaze

• 1 cups Confectioners’ Sugar (Perfect for drizzling)
• 1 tablespoon Whole Milk (Adjust for desired thickness)
• 1 tablespoon Fresh Lemon Juice
• 1 teaspoon Lemon Zest

Instructions

1. Preheat Oven and Prepare Pan: Preheat your oven to 400°F (200°C) and line a muffin tin with paper liners to prevent sticking and allow easy removal.
2. Mix Dry Ingredients: In a large mixing bowl, sift together the all-purpose flour, baking powder, and salt. Whisk these ingredients together to ensure even distribution of the leavening agent and salt.
3. Cream Butter and Sugar: In a separate bowl, use a mixer to cream the unsalted butter and granulated sugar until the mixture is light and fluffy, providing a tender base for the muffins.
4. Add Flavorings and Eggs: Incorporate the lemon zest and vanilla extract into the creamed butter and sugar. Then, add the eggs one at a time, mixing thoroughly after each addition to create a smooth batter.
5. Combine Sour Cream and Lemon Juice: In another bowl, whisk together the full-fat sour cream and fresh lemon juice until smooth to add moisture and a subtle tang to the muffins.
6. Coat Blueberries: Toss the blueberries in a small amount of the reserved flour mixture to coat them. This prevents the berries from sinking to the bottom during baking.
7. Alternate Mixing Dry and Wet Ingredients: Gradually add the dry ingredients and the sour cream mixture alternately into the creamed mixture. Mix gently to combine, ensuring the batter remains light.
8. Fold in Blueberries and Poppy Seeds: Carefully fold the floured blueberries and poppy seeds into the batter using a spatula to evenly distribute without crushing the berries.
9. Fill Muffin Tins and Bake: Spoon the batter evenly into the prepared muffin tins and bake for 25-27 minutes, or until the muffins are golden brown and a toothpick inserted in the center comes out clean.
10. Cool Muffins: Allow the muffins to cool in the tin for 10 minutes before transferring them to wire racks to cool completely, preventing sogginess.
11. Prepare the Glaze: In a bowl, whisk together confectioners’ sugar, fresh lemon juice, lemon zest, and whole milk until the glaze is smooth and pourable.
12. Drizzle and Serve: Once the muffins are completely cooled, drizzle the lemon glaze over them to add a sweet, tangy finish. Serve and enjoy!

Notes

• Use fresh lemon juice and zest for the brightest flavor; avoid bottled lemon juice which can be less flavorful.
• Coating blueberries in flour helps distribute them evenly throughout the batter and prevents sinking.
• Ensure baking powder is fresh to achieve a good rise.
• For a dairy-free version, substitute butter with margarine and sour cream with a plant-based yogurt.
• The glaze consistency can be adjusted by adding more milk for thinner glaze or more sugar for thicker glaze.
• For extra texture, consider adding chopped nuts such as walnuts or pecans.

Keywords: blueberry muffins, lemon poppy seed muffins, breakfast muffins, glazed muffins, lemon glaze, berry muffins, moist muffins, homemade muffins