Blueberry Lemon Poppy Seed Muffins

Name: Blueberry Lemon Poppy Seed Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12 muffins
Cuisine: Deutsch
Ingredients: 1.5 cups (180g) All-purpose flour; 1/2 cup (100g) Granulated sugar; 1.5 teaspoons Baking powder; 1/2 teaspoon Salt; 1 tablespoon Poppy seeds; 1, room temperature Large egg; 1/2 cup (120ml), room temperature Milk; 1/4 cup (60ml) Vegetable oil; 1 tablespoon (from 1 large lemon) Lemon zest; 1 cup (150g), fresh or frozen (do not thaw) Fresh blueberries; 1/2 cup (60g) Powdered sugar (for glaze); 1-2 tablespoons Fresh lemon juice (for glaze)

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These delightful muffins are a perfect way to celebrate the arrival of spring in March. They combine the juicy sweetness of blueberries with the zesty tang of lemon and the subtle texture of poppy seeds, creating a balanced and irresistible treat. Ideal for breakfast, brunch, or an afternoon snack, these muffins are easy to make and guaranteed to bring a burst of sunshine to your day.

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Prep Time15 min

Cook Time20 min

Servings12 muffins

DifficultyEasy

Equipment

Muffin TinPaper LinersLarge BowlWhiskSpatulaWire Rack

Instructions

1
Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease thoroughly.
2
In a large bowl, whisk together flour, granulated sugar, baking powder, salt, and poppy seeds.
3
In a separate medium bowl, whisk together the egg, milk, vegetable oil, and lemon zest until well combined.
4
Pour the wet ingredients into the dry ingredients. Mix gently with a spatula until just combined. Be careful not to overmix; a few lumps are fine. Gently fold in the blueberries.
5
Divide the batter evenly among the 12 muffin cups.
6
Bake for 18-22 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
7
Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
8
While muffins cool, prepare the glaze: In a small bowl, whisk powdered sugar with 1 tablespoon of lemon juice. Add more lemon juice, a teaspoon at a time, until a smooth, pourable consistency is reached.
9
Drizzle the lemon glaze over the cooled muffins before serving.

Nutrition

Calories220 kcal

Protein3g

Fat8g

Carbohydrates

Frequently Asked Questions

Can I use frozen blueberries?

Yes, frozen blueberries work great! Do not thaw them before folding into the batter to prevent them from bleeding too much color.

How can I store these muffins?

Store muffins in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. They also freeze well for up to 2 months; thaw at room temperature before serving.

What if I don't have poppy seeds?

You can omit them entirely, or substitute with a teaspoon of vanilla extract for extra flavor in the batter if you prefer not to use poppy seeds.

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RECIPE BY

Leckere Rezepte

We are a team of passionate cooks and food enthusiasts.