Blueberry Lemon Poppyseed Muffins are absolutely delicious! Juicy blueberries, lemon juice, zest and poppyseeds are the stars! Makes 12.
I don’t know about you, but I LOVE blueberry muffins! My love for this type of muffin goes way back, and I am always on the hunt for new recipes to try.
I have posted several blueberry muffin recipes on this blog previously (Blueberry Lemon Muffins, Blueberry Crumble Muffins, and several others). Today I am adding a new blueberry muffin recipe to this collection, because we really enjoy this one, too!
I found a cut-out recipe in one of my Mom’s old recipe boxes a while ago, and am finally getting around to sharing it here. It is a very easy recipe to make, and I’m sure you’re going to like it, too! Here’s how to make one dozen blueberry lemon poppyseed muffins.
Scroll Down for A Printable Recipe Card At the Bottom Of The Post
Make The Muffin Batter
Before making the batter, preheat your oven to 400°F. and generously spray/grease the bottom and sides of a 12 cup standard-sized muffin pan. The batter comes together very quickly, so you will want the oven hot and ready to go once the batter’s ready!
In a large mixing bowl, mix flour, sugar, baking powder, salt and poppyseeds together until combined. Add COLD butter that’s been cut into small pieces.
Use a pastry blender (or two forks) to cut the butter in, until it is has been reduced to the size of peas. Set the bowl aside.
Lightly beat one large egg, grated lemon rind, lemon juice, and vanilla extract in a small bowl until combined.
Add the egg mixture to the flour mixture. Stir the ingredients only until they are blended into a thick batter. Do not overmix.
Add The Blueberries
Now it’s time to add the blueberries. Before adding them to the batter, put them in a small bowl and add 1 Tablespoon of flour. Gently stir until the blueberries are coated with flour.
Add the flour-coated blueberries to the batter. *When the berries are covered in flour, it helps them NOT sink to the bottom of the muffins, but stay suspended in the batter.
Gently fold the berries into the batter until they’re distributed evenly. Now it’s time to make some tasty muffins!
Divide the batter evenly into lightly greased, standard-sized muffin cups. You should have enough batter for 12 muffins. Each muffin cup should be about two-thirds full.
Lightly sprinkle 1 Tablespoon of sugar over top of the batter, dividing the sugar equally between the 12 muffins.
Bake The Blueberry Lemon Poppyseed Muffins
Bake the blueberry lemon poppyseed muffins at 400°F. for 19-20 minutes. The muffins will be golden brown on top. To test for doneness, insert a toothpick into the center of a muffin. If it comes out clean and batter-free, the muffins are done!
Transfer the muffin pan to a wire rack, and let the muffins cool for 1 minute, then lift and remove them from the pan with a butter knife (or spatula). Let the blueberry lemon poppyseed muffins cool slightly on the wire rack before serving.
Time To Enjoy A Delicious Muffin!
The muffins are delicious served warm or at room temperature. Our favorite way to eat them is warm, with a tiny bit of soft butter spread on them.
Ooh… they are so good, and the blueberries are juicy and spread throughout the muffins! I think you will love them!
I hope you have the opportunity to make these yummy muffins for yourself, your family and/or your friends. They are so good, and I’m confident you’ll enjoy them!
Thank you for visiting my website today, and I invite you to come back again soon for more family-friendly recipes! Take care, may God bless you… and have a wonderful day.
Looking For More MUFFIN Recipes?
You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have LOTS of fabulous muffin recipes to check out, including:
- Dark Chocolate Almond Chia Muffins
- Apple Crumb Muffins
- Blackberry Muffins
- Pumpkin Pecan Streusel Muffins
- Chocolate Chip Muffins
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Original recipe source: unknown (found on a cut out piece of paper in an old recipe box of my Mom’s).
↓↓ PRINTABLE RECIPE BELOW ↓↓
Blueberry Lemon Poppyseed Muffins are absolutely delicious! Juicy blueberries, lemon juice, zest and poppyseeds are the stars! Makes 12.
- 2 cups all purpose flour **PLUS 1 Tablespoon for blueberries
- 1 cup granulated sugar **PLUS 1 Tablespoon for muffin topping
- 1 Tablespoon baking powder
- 1 teaspoon salt
- 2 teaspoons poppyseeds
- 6 Tablespoons cold butter
- 1 large egg
- ⅔ cup milk
- 2 teaspoons lemon zest finely grated lemon rind (yellow part only)
- 2 Tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 1 cup blueberries
Preheat oven to 400°F. Generously spray/grease a 12 cup standard muffin pan.
In a large bowl, mix flour, sugar, baking powder, salt and poppyseeds together. Add COLD butter (cut into small pieces). Use a pastry blender (or 2 forks) to cut the butter in until it's reduced to the size of peas. Set the bowl aside.
Lightly beat egg, grated lemon rind, lemon juice, and vanilla extract in a small bowl until combined. Add egg mixture to the flour mixture. Stir only until they are blended into a thick batter. Do not overmix.
Put blueberries in a small bowl; add 1 Tablespoon flour. Gently stir until blueberries are coated with flour. Gently fold the berries into the batter. Batter will be thick.
Divide batter evenly into greased muffin cups. You should have enough batter for 12 muffins. Each muffin cup should be about two-thirds full. Lightly sprinkle 1 Tbl. sugar over the top of the muffins, dividing it equally between all 12 muffins.
Bake muffins at 400°F. for 19-20 minutes. Muffins will be golden brown on top. To test for doneness, insert a toothpick into the center of a muffin. If it comes out clean and batter-free, the muffins are done! Transfer pan to a wire rack; let muffins cool for 1 minute, then lift and remove them from the pan with a knife (or spatula). Let muffins cool slightly on wire rack before serving. Enjoy!
Here’s one more to pin on your Pinterest boards!