Blueberry Poppy Seed Muffins with Lemon Glaze

blueberry poppy seed muffins

I woke up this morning with a huge smile knowing I could snack on one of these for breakfast; and probably lunch and dessert too. I gave the rest of them to my husband and his friends for their skiing trip, thinking they’d be a perfect pick-me-up. These blueberry poppy seed muffins are like taking a little bite out of sunshine in the dead of winter. Refreshing and sweet at the same time! And that lemon glaze? Amazing. The blueberry-lemon combo is always a hit and the nutty poppy seeds just pull everything together. I used frozen blueberries and fresh lemons.

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Lemon lovers- There is fresh lemon juice and lemon zest in the muffin batter. The muffins also get drizzled with a sweet lemon glaze.

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Melt a stick of butter in a small saucepan over medium heat. Melting the butter first (instead of creaming softened butter) gives the muffins a chewy, softer texture. Let it cool.

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In a medium sized bowl, whisk together the flour, baking powder, baking soda, salt, and poppy seeds. Set it aside.

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In the bowl of an electric mixer, beat together the sugar, lemon zest, vanilla, lemon juice, and cooled butter on medium speed until smooth and creamy. Add in the eggs, 1 at a time, beating between each addition.

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Turn your speed down to low and gradually add in the flour mixture, alternating with the Greek yogurt. I did about 3 additions of each. To avoid overmixing, use a spatula or large spoon to finish up the mixing.

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Gently fold in a cup of blueberries. If you use fresh berries, they won’t bleed and you’re left with a nice, hearty batter. Fresh blueberries aren’t in season for me, so I experimented with frozen. The trick is don’t let them thaw before adding and stop mixing as soon as you see them starting to break. You don’t want to be left with a blue batter.

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Transfer the batter into a paper-lined muffin tray. Spoon an even amount into each cup.

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You want to give these a quick burst of high heat to pop them up, so place them in the oven at 425 for about 5 minutes. Then turn the heat down to 375 for the remaining 13-15 minutes. Use the handy-dandy toothpick trick to see if it comes out clean. Let the muffins cool in the tray for 5 minutes before transferring to a wire rack to cool completely.

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While muffins are cooling, prepare your glaze. In a small bowl, whisk the powdered sugar together with the vanilla. Add in the lemon juice 1 tablespoon at a time, until you achieve a thick, icing consistency. Drizzle the glaze over cooled muffins.

Store muffins at room temperature in an airtight container for 3 days. Refrigerate them for up to 1 week.

Blueberry Poppy Seed Muffins with Lemon Glaze
These blueberry poppy seed muffins with lemon glaze are like taking a little bite out of sunshine!
Servings
12 muffins
Servings
12 muffins
Blueberry Poppy Seed Muffins with Lemon Glaze
These blueberry poppy seed muffins with lemon glaze are like taking a little bite out of sunshine!
Servings
12 muffins
Servings
12 muffins
Ingredients
Muffins
  • 2 cups flour
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 2 tablespoons poppy seeds
  • 2/3 cup sugar
  • 1 lemon zested
  • 1 stick butter unsalted, melted, then cooled
  • 1 tsp vanilla
  • 1 tbsp lemon juice
  • 2 eggs
  • 3/4 cup plain Greek yogurt
  • 1 cup blueberries fresh or frozen
Glaze
  • 1 cup powdered sugar
  • 1 tsp vanilla
  • 2 tbsp lemon juice
Instructions
  1. Preheat oven to 425. Spray the molds of a muffin pan with non stick spray or insert muffin liners. Melt the butter in a small saucepan and set aside to let cool.
  2. Whisk the flour, baking powder, baking soda, salt, and poppy seeds together in a medium sized mixing bowl. Set aside.
  3. In the bowl of an electric mixer, beat together the sugar, lemon zest, vanilla, lemon juice, and cooled butter on medium speed until smooth and creamy.
  4. Add in the eggs, 1 at a time, beating between each addition.
  5. Turn the speed down to low and gradually add in the flour mixture, alternating with the Greek yogurt. Do not overmix.
  6. Gently fold in the blueberries. Transfer batter into prepared muffin tray, dividing the batter evenly.
  7. Bake at 425 for 5 minutes, then turn the heat down to 375 and bake an additional 13-15 minutes, or until the tops are golden and a thin knife inserted into the center of the muffins comes out clean.
  8. Let muffins cool in tray for 5 minutes before transferring to a wire rack to cool completely.
  9. While muffins are cooling, prepare your glaze. In a small bowl, whisk the powdered sugar together with the vanilla. Add in the lemon juice 1 tablespoon at a time, until you achieve a thick, icing consistency. Drizzle glaze over cooled muffins.
Recipe Notes

Store muffins at room temperature in an airtight container for 3 days. Refrigerate them for up to 1 week.

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