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.
Lemon lovers- There is fresh lemon juice and lemon zest in the muffin batter. The muffins also get drizzled with a sweet lemon glaze.
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.
In a medium sized bowl, whisk together the flour, baking powder, baking soda, salt, and poppy seeds. Set it aside.
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.
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.
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.
Transfer the batter into a paper-lined muffin tray. Spoon an even amount into each cup.
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.
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.