Get ready to awaken your taste buds with the delightful combination of tart lemon, sweet blueberries, and a hint of crunch from poppy seeds! Our Blueberry Lemon Poppy Seed Muffins are not just a treat for your palate; they’re the perfect companion for your morning coffee or an afternoon snack. With just 30 minutes from prep to plate, you’ll be indulging in these fluffy, flavorful muffins in no time. Trust us, once you try this recipe, you’ll want to whip up a batch every weekend!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 1 1/2 cups of all-purpose flour
- 1/2 cup of sugar
- 1 tablespoon of baking powder
- 1/2 teaspoon of salt
- 1/4 cup of poppy seeds
- 1/2 cup of milk
- 1/4 cup of vegetable oil
- 2 large eggs
- 1 tablespoon of lemon zest
- 1 cup of blueberries
Instructions
- Preheat your oven to 375°F (190°C). Line a standard muffin tin with paper liners or lightly grease each muffin cup with cooking spray to prevent sticking.
- In a large mixing bowl, combine 1 1/2 cups of all-purpose flour, 1/2 cup of sugar, 1 tablespoon of baking powder, and 1/2 teaspoon of salt. Whisk the dry ingredients together until well blended.
- Add 1/4 cup of poppy seeds to the dry mixture and stir to evenly distribute them throughout the flour mixture.
- In a separate bowl, whisk together 1/2 cup of milk, 1/4 cup of vegetable oil, and 2 large eggs until the mixture is smooth and well combined.
- Incorporate 1 tablespoon of lemon zest into the wet ingredients, mixing well to infuse the lemon flavor.
- Pour the wet ingredients into the bowl with the dry ingredients. Gently fold the mixture together using a spatula or wooden spoon until just combined. Be careful not to overmix; a few lumps are okay.
- Gently fold in 1 cup of blueberries, ensuring they are evenly distributed throughout the batter. If using frozen blueberries, do not thaw them before adding.
- Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full. This will allow room for the muffins to rise as they bake.
- Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean.
- Once baked, remove the muffins from the oven and let them cool in the tin for about 5 minutes. Then transfer the muffins to a wire rack to cool completely.
- Enjoy your delicious blueberry lemon poppy seed muffins warm or at room temperature. They can be stored in an airtight container for up to 3 days.
Tips
- Fresh vs. Frozen Blueberries: If you’re using frozen blueberries, there’s no need to thaw them before adding to the batter. This helps to keep the muffins from turning a blueish hue and preserves their shape.
- Zest with Care: When zesting your lemon, be sure to only take the yellow part of the peel. The white pith underneath can add a bitter taste to your muffins.
- Don’t Overmix: When combining the wet and dry ingredients, mix just until combined. Overmixing can lead to dense muffins, so a few lumps are perfectly fine!
- Perfect Muffin Cups: Fill your muffin cups about 2/3 full to ensure they have enough room to rise without overflowing.
- Cooling is Key: Allow your muffins to cool in the tin for a few minutes before transferring them to a wire rack. This helps them set properly and makes them easier to remove without breaking.
- Storage Tips: Store your muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them and simply thaw when you’re ready to enjoy!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 5g
Fat: 12g
Saturated Fat: 2g
Cholesterol: 40mg
