Blueberry Lemon Poppy Seed Muffins

These BIG bakery-style Blueberry Lemon Poppy Seed Muffins are so darn good!
Especially with a cup of coffee.

Servings: 12 muffins

Author:

Prep Time
20 minutes

Cook Time
26 minutes

Inactive Time
10 minutes

Total Time
56 minutes

Course:

Breakfast

Cuisine:

muffins

Instructions

1 Preheat oven to 400 degrees (F). Line a 12 cup muffin tin with paper liners; set
aside.
2 In a large bowl, sift together 3 cups of the flour, baking powder, and salt; set
aside.
3 In a large bowl using a handheld electric mixer, or in the bowl of a stand mixer
fitted with the paddle attachment, combine the butter, sugar, lemon zest, and
vanilla extract; beat on medium speed until light and fluffy, about 3 minutes.
4 Add in the eggs, one at a time, beating well after each addition and scraping
down the sides of the bowl as needed.
5 Turn mixer off and set batter aside for a moment. In a spouted bowl or measuring
cup add the sour cream and lemon juice; whisk well to combine and set aside. In
a separate bowl combine add the blueberries and remaining flour; toss well to
coat the berries in the flour.
6 With the mixer speed on low, alternate adding the flour mixture and the sour
cream mixture, beginning and ending with flour. Be sure not to over mix here.
Fold the blueberries and poppy seeds into the batter, mixing just until evenly
combined.
7 Divide the batter evenly among prepared muffin tins.
8 Bake for 25 to 27 minutes, or until the tops are lightly golden brown and a
toothpick inserted in the middle comes out clean, or with a just a few moist
crumbs attached. Cool muffins 10 minutes in the pan before transferring to a
cooling rack.
9 In a medium mixing bowl combine the confectioners' sugar, lemon juice, zest, and
milk; whisk until smooth, adding more milk as needed to reach desired
consistency. Drizzle over the muffins right before serving.

Blueberry Lemon Poppy Seed Muffins

Course:

Cuisine:

🧂 Ingredients

Instructions

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