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blueberry lemon poppy seed muffins in a muffin tin
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Blueberry Lemon Poppy Seed Muffins

Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Keyword: blueberry lemon poppyseed muffins
Servings: 12 muffins
Author: Lainey


  • 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


  • 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.
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