Blueberry Lemon Poppy Seed Muffins
These bakery-style Blueberry Lemon Poppy Seed Muffins are tall, moist, fluffy, and full of juicy blueberries. The poppy seeds add a lovely texture. These muffins are finished with a tangy lemon glaze.
Servings: 14 muffins
Calories: 271kcal
Ingredients
Muffins
- 2 ¼ cups (293 g) all purpose flour
- 1 Tablespoon baking powder
- ½ teaspoon fine salt
- ½ cup (113 g) unsalted butter melted
- 1 cup (200 g) granulated sugar
- 2 large eggs
- ½ cup (120 g) full fat sour cream or greek yogurt
- ½ cup milk*
- ¼ cup freshly squeezed lemon juice
- 2 Tablespoons lemon zest, about 2 lemons
- 1 ½ Tablespoons poppy seeds
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract*
- 2 cups fresh or frozen blueberries
Glaze
- 1 cup (120 g) confectioners’ sugar
- 2 ½ Tablespoons lemon juice
Instructions
- In a medium mixing bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large mixing bowl, whisk together the butter, sugar, eggs, sour cream, milk, lemon juice, zest, poppy seeds, vanilla, and almond extra until well combined.
- Pour the dry ingredients into the wet. Fold until the flour is about halfway absorbed.
- Pour in the blueberries and continue folding just until all of the flour is absorbed. The batter should be thick and fluffy. Cover with a towel and let the batter rest at room temperature for 1 hour. (Option: Rest overnight in the refrigerator.)
- Preheat the oven to 425 degrees and line a 12 count muffin pan with paper liners. (Option: For taller muffins, only fill every other muffin cup (six total).) Once the batter has rested, do not stir. Gently scoop the batter into the prepared cups, filling them all the way to the top.
- Bake the muffins for exactly 7 minutes. After 7 minutes and while the muffins are still in the oven, immediately reduce the temperature to 350 degrees. Bake for another 13-15 minutes or until a toothpick inserted in the center comes out mostly clean.
- While the muffins bake, make the glaze. Whisk together the confectioners’ sugar and lemon juice until smooth.
- Allow the muffins to cool for 5-10 minutes in the pan and then remove them. Drizzle each muffin with glaze.
Notes
- Milk: Any milk will work, dairy or nondairy.
- Almond Extract: Almond extract has a strong flavor that gives the batter that signature lemon poppy seed flavor. If you do not like it, it can be omitted. I personally love it.
- Use a kitchen scale. Weighing the ingredients yields more accurate measurements. If the muffins come out dry, there was likely too much flour added. If you do not have a scale, be sure to spoon the flour gently into a measuring cup and then level the top with the back of a butter knife. Be sure to not compact or scoop the flour with the measuring cup.
- Make the batter in advance. You can either rest the batter on the counter at room temperature for one hour or you can make it the night before and rest it in the refrigerator covered.
- Mix up the berries. Try this recipe with blackberries or raspberries instead.
- Store leftovers in the refrigerator. The muffins will stay fresh for 3-4 days in an airtight container in the fridge.
Nutrition
Calories: 271kcal | Carbohydrates: 43g | Protein: 4g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 47mg | Sodium: 191mg | Fiber: 1g | Sugar: 26g