Wild Blueberry Lemon Poppy Seed Muffins (Edit recipe)

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These Wild Blueberry Lemon Poppy Seed Muffins are bursting with juicy berries, bright lemon flavor, and topped with a sweet lemon glaze. Perfectly moist and tender, they make a delicious breakfast or snack the whole family will love!

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Original Recipe

PREP TIME

15 minutes

COOK TIME

15 minutes

INGREDIENTS

19

Serves: 12

Ingredients

Wild Blueberry Lemon Poppy Seed Muffins

2 cups All Purpose Flour
.75 cup Granulated White Sugar
2 tsp Baking Powder
0.5 tsp Baking Soda
0.5 tsp Salt
2 Tbsp Poppy Seeds
0.5 cup Butter, Unsalted, melted
2 whole Eggs, at room temperature
2 tsp Pure Vanilla Extract
0.5 cup Sour Cream, at room temperature
2 Tbsp Lemon Zest
2 Tbsp Lemon Juice
0.5 cup Milk, at room temperature
1.5 cups Frozen Blueberries, wild

Lemon Glaze

1 cup Powdered Sugar
1 tsp Lemon Zest
2 Tbsp Milk

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat the oven to 425°F/218°C. Line a muffin pan with cupcake liners and set aside.
In a large bowl, whisk the flour, sugar, baking powder, baking soda, salt, and poppy seeds.
In a medium bowl, whisk the melted butter, eggs, vanilla, sour cream, lemon zest, lemon juice, and milk.
Pour the wet ingredients into the dry ingredients and use a rubber spatula to gently fold together until almost combined. You should still see a few streaks of flour.
Fold in the blueberries until just combined. Cover and let the batter sit for 30 minutes.
Fill each cupcake liner with batter to the top.
Bake for 5 minutes and then reduce the oven temperature to 350°F/177°C and bake for another 10-14 minutes.
Allow the muffins to cool in the pan for about 5 minutes, then transfer to a cooling rack to cool for about 20 minutes.
For the glaze: Sift the powdered sugar into a small bowl. Stir in the lemon zest and enough milk for a pourable consistency. Pour over the warmed muffins.

Notes

Sour cream: Full-fat sour cream is ideal. You could also use plain Greek yogurt. Wild Blueberries: Regular fresh or frozen blueberries can be substituted. Storage: Keep completely cooled muffins in an airtight container for 2-3 days or up to 5 days in the fridge.

Freezer: Wrap individual muffins in plastic wrap and place them in a freezer bag. Store up to 3 months in the freezer. Thaw at room temperature to serve.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	298
Fat:	11 g
Carbohydrates:	44 g
Protein:	7 g
Cholesterol:	30 g
Sodium:	157 mg
Fiber:	1 g
Sugars:	25 g
Sugar Alcohol:	0 g
Calculated per serving.