Try these Fluffy Blueberry Lemon Poppy Seed Muffins! A tasty variation on the classic Lemon and Poppy Seed muffin that is bursting with fresh blueberries.
These bakery-style muffins can be made in 30 minutes and only 1 bowl.
Tips & Variations:
- Don’t have fresh berries available? Use frozen berries, but no need to defrost them, just toss them in the batter.
- Freezing Instructions: For longer storage, freeze baked muffins for up to 3 months. Allow to thaw overnight in the refrigerator, then bring to room temperature or warm up in the microwave if desired. Glaze before serving
- Yogurt: Feel free to use your favorite even the flavored versions! And if you have extra sour cream available that works too!
How to Make Blueberry Lemon Poppy Seed Muffins
Listed below are all the ingredients you will need:
- sugar
- vegetable oil
- eggs
- whole-milk yogurt
- lemon juice
- salt
- lemon zest
- poppy seeds
- all-purpose flour
- baking powder
- baking soda
- fresh blueberries
Preheat oven to 375° F. Line 12 muffin tins with muffin/cupcake papers.
In a large mixing bowl, whisk sugar, oil, and eggs until combined.
Add yogurt and lemon juice and whisk until creamy.
Whisk in salt, lemon zest, and poppy seeds until thoroughly distributed.
Fold in flour, baking powder, and baking soda until just combined – a few lumps are ok, be careful not to over mix.
Fold in blueberries
Scoop mixture into prepared muffin tins until just at the surface.
Bake for 20-23 minutes until lightly golden on top and a cake tester comes out with just a couple crumbs.
Allow to cool in pan for 10 minutes before removing and transferring to cooling rack.
Best served warm and delicious with butter and lemon curd!
Blueberry Lemon Poppy Seed Muffins
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 12 muffins 1x
Ingredients
- ½ cup granulated sugar
- 6 tablespoons vegetable oil
- 2 large eggs
- 1 cup plain whole milk yogurt
- 2 tablespoon fresh lemon juice
- ½ teaspoon salt
- 1 ½ tablespoon grated lemon zest
- 2 tablespoons poppy seeds
- 2 ¼ cup all-purpose flour
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- 1 ¼ cup fresh blueberries, washed and dried
Instructions
- Preheat oven to 375° F. Line 12 muffin tins with muffin/cupcake papers.
- In a large mixing bowl, whisk sugar, oil, and eggs until combined.
- Add yogurt and lemon juice and whisk until creamy.
- Whisk in salt, lemon zest, and poppy seeds until thoroughly distributed.
- Fold in flour, baking powder, and baking soda until just combined – a few lumps are ok, be careful not to over mix.
- Fold in blueberries. Scoop mixture into prepared muffin tins until just at surface.
- Bake for 20-23 minutes until lightly golden on top and a cake tester comes out with just a couple crumbs.
- Allow to cool in pan for 10 minutes before removing and transferring to cooling rack.
- Best served warm. Great with butter and lemon curd.
Keywords: blueberry lemon poppyseed muffins
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