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!