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Blueberry Lemon Poppy Seed Muffins

These BIG bakery-style Blueberry Lemon Poppy Seed Muffins are so darn good! Especially with a cup of coffee.

Prep Time
20 mins
Cook Time
20 mins
Additional Time
10 mins
Total Time
56 mins
Servings: 12 muffins
Course: Breakfast

Ingredients

For the Blueberry Lemon Poppy Seed Muffins:
  • 3 cups plus 2 tablespoons all-purpose flour, divided
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 8 tablespoons (4 ounces) unsalted butter, at room temperature
  • 1 and 1/3 cups granulated sugar
  • 3 teaspoons lemon zest, finely grated
  • 2 large eggs, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1 cup full-fat sour cream
  • 1/3 cup freshly squeezed lemon juice
  • 3 Tablespoons poppy seeds
  • 1 and 1/2 cups blueberries
For the Lemon Glaze:
  • 1 and 1/2 cups confectioners' sugar, sifted
  • 2 tablespoons freshly squeezed lemon juice
  • 1 teaspoon lemon zest, finely grated
  • 2 teaspoons whole milk, more if needed to achieve desired consistency

Instructions

For the Blueberry Lemon Poppy Seed Muffins:
    Cup of Yum
  1. Preheat oven to 400 degrees (F). Line a 12 cup muffin tin with paper liners; set aside.
  2. In a large bowl, sift together 3 cups of the flour, baking powder, and salt; set aside.
  3. In a large bowl using a handheld electric mixer, or in the bowl of a stand mixer fitted with the paddle attachment, combine the butter, sugar, lemon zest, and vanilla extract; beat on medium speed until light and fluffy, about 3 minutes.
  4. Add in the eggs, one at a time, beating well after each addition and scraping down the sides of the bowl as needed.
  5. Turn mixer off and set batter aside for a moment. In a spouted bowl or measuring cup add the sour cream and lemon juice; whisk well to combine and set aside. In a separate bowl combine add the blueberries and remaining flour; toss well to coat the berries in the flour.
  6. With the mixer speed on low, alternate adding the flour mixture and the sour cream mixture, beginning and ending with flour. Be sure not to over mix here. Fold the blueberries and poppy seeds into the batter, mixing just until evenly combined.
  7. Divide the batter evenly among prepared muffin tins.
  8. Bake for 25 to 27 minutes, or until the tops are lightly golden brown and a toothpick inserted in the middle comes out clean, or with a just a few moist crumbs attached. Cool muffins 10 minutes in the pan before transferring to a cooling rack.
For the Lemon Glaze:
  1. In a medium 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.