Lemon Blueberry Poppy Seed Muffins

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These vibrant, tangy lemon muffins are loaded with sweet, juicy blueberries and have a sprinkle of poppy seeds for that extra crunch.  Get ready to bake up a batch of deliciousness.

Why You’ll Love These Muffins

Perfect Combo Of Lemon And Blueberry – These two go together like Fred and Ginger or Mickey and Minnie.  The sweetness of the blueberries and tartness of the lemon flavor are simply the perfect match.

Poppy Seeds Provide A Nice Little Crunch – Truly a nice lovely, subtle crunch.  They also add a slight nutty and earthy flavor.

Lovely Texture – These lemon and blueberry muffins are made with buttermilk, so they have a nice little tang and are moist, light and tender.

Store And Travel Well – Simply throw these lemon blueberry poppy seed muffins in a plastic container or Ziploc and your off.  They can be slung, thrown, dropped, etc. and everything’s fine.  So, easy to take on a car trip, an airplane ride or to your office brunch.

Serve All Year Round – I know blueberries and lemons are associated with summer, but these lemon blueberry poppy seed muffins can be served anytime of year.  Try them for Thanksgiving, Christmas or New Year’s Day breakfast.

Recipe Baking Tips

Use Fresh Lemon Juice And Lemon Zest – This is where the flavor comes from.  For the lemon juice, freshly squeezed lemon juice has a brighter, more pronounced flavor than bottled lemon juice.

Use Room Temperature Eggs And Buttermilk – Room temperature ingredients blend together much easier than those straight from the fridge.  This results in a smoother and more even batter.  

Don’t Over-Mix Your Batter – Mix the flour in until it’s just incorporated.  Over-mixing can cause the muffins to be tough and chewy.

Use Fresh Blueberries Or Frozen Blueberries – If using frozen blueberries, add them frozen, so your batter want turn purple.  However, purple muffins will be just as delicious.  Your taste buds want care.

Toast Your Poppy Seeds (Optional) – This brings out their flavor more and releases their oils.

Ingredients In Lemon Blueberry Poppy Seed Muffins

• 2¼ cups all purpose flour sifted
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 2 Tablespoons lemon zest
• 1 cup buttermilk room temperature
• ½ cup brown sugar packed
• ¼ cup granulated sugar
• ⅓ cup oil
• 2 eggs slightly beaten
• 1½ cups blueberries
• 1½ Tablespoons poppy seeds

How To Make Lemon Blueberry Poppy Seed Muffins

• Preheat oven to 400℉ and fill 16 muffin cups with paper liners. Set aside
• Zest lemon and set aside.
• In a medium mixing bowl add flour, baking powder, baking soda, salt and lemon zest.
• Whisk these together, make a well in the middle and set aside.
• In a medium mixing bowl add buttermilk, light brown sugar, granulated sugar, oil, and eggs. Mix these together.
• Add wet ingredients to the well in your dry ingredients.
• Mix together until just moistened. Batter will be lumpy.
• Toss blueberries in 1 to 2 tablespoons of flour and then fold them in your muffin batter with a spatula.
• Fold in your poppy seeds.
• Divide the batter evenly among prepared muffin tins. Fill each cup about ¾’s full.
• Bake for 18 to 20 minutes, or until the tops are slightly brown and a toothpick inserted in the middle comes out clean or with a few moist crumbs.
• Cool muffins for 5 minutes in the pan on a cooling rack. Then remove muffins and transfer to cooling rack.

Tools Used In Lemon Blueberry Poppy Seed Muffins

• (2) 12 cup muffin tin
• Zester
• Mixing Bowl
• Spatula
• Sifter
• Dry Ingredient Measuring Cups
• Liquid Measuring Cup
• Measuring spoons
• Cooling Rack
• Oven Mitts

Lemon Blueberry Poppy Seed Muffins Recipe Q&A

Can These Muffins Be Baked In A Loaf Pan – Yes, turn these lemon blueberry poppy seed muffins into a lemon blueberry poppy seed loaf.  Simply use a 9×5 loaf pan and bake at 350F for 55 to 65 minutes.

Can You Store These Muffins – Seal muffins in a plastic bag or airtight container and store at room temperature for 3 days. They can be stored in the refrigerator between 1 and 1.5 weeks.

Can You Freeze These Muffins – Yes, this post from MJ & Hungryman tells us how.  Cool muffins completely and place on a tray.  Place the tray in the freezer for at least 1 hour.  Remove muffins and place in freezer bag or airtight container for storage.  Freeze up to 3 months.  

Can These Be Made Into Bakery Style Muffins – Yes, allrecipes tells us, simply fill every other muffin cup to the top and leave the others empty.  When your muffins rise there will be no neighbors to run into.  Also, spray the top of the pan with nonstick spray, so your well rounded muffin tops want stick.

Lemon Blueberry Poppy Seed Muffins, Why Not?

These are simply sweet and tart lemon blueberry muffins with the crunch of poppy seeds.  If you want to experience citrusy sweetness and juicy blueberries in every bite, these lemon blueberry poppy seed muffins are hollaring your name.  So, wait no longer, now’s the time to whip some up and indulge in this lemon blueberry bliss today.

If you have any questions or comments about lemon blueberry poppy seed muffins feel free to leave a comment below.   If you have tried this easy muffin recipe I would love to hear about your experiences.

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