These are the best bakery-style Lemon Poppyseed Blueberry Muffins. They are super moist and are full of blueberry and fresh lemon flavor!
The poppy seeds add the perfect bite. Have these as a snack or for breakfast. I even love having these with my lunch in the afternoon.
One of my favorite sweet bread is Lemon Poppyseed bread. However, recently, my daughter combined her love of blueberry muffins with my love of my favorite bread and that is how these muffins came to be.
The lemon flavor is bright but not overwhelming. I love that the poppy seeds add a nice crunch. But the real show winner here is the blueberries!
Then, each muffin is topped with a sweet lemon glaze that is absolutely delicious!
How to Make Lemon Poppyseed Blueberry Muffins
For this recipe, I used fresh blueberries. I think they are a must. I am sure you can use frozen, but I just prefer fresh blueberries.
Then, you must use fresh lemon juice and lemon zest. The zest is where it's at when it comes to flavor.
To get the zest, you have to use a zester and do this first. I just zest all my lemons and place them in a separate bowl and set them aside.
Once you zest them, then cut them in half and juice them.
Check out these other muffin recipes!
- Easy Homemade Strawberry Muffins
- Chocolate Chip Muffins
- Banana Pecan Muffins
- Homemade Blueberry Muffins
For the Muffins:
- 3 cups plus 2 tablespoons all-purpose flour, divided
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 8 tablespoons butter, at room temperature
- 1 and 1/3 cups granulated sugar
- 3 teaspoons lemon zest, finely grated
- 2 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 1 cup sour cream
- 1/3 cup freshly squeezed lemon juice
- 3 Tablespoons poppy seeds
- 1 and 1/2 cups blueberries
For the Lemon Glaze
- 1 and 1/2 cups confectioners' sugar, sifted
- 2 tablespoons freshly squeezed lemon juice
- 1 teaspoon lemon zest, finely grated
- 2 teaspoons whole milk, more if needed to achieve desired consistency
- Preheat oven to 400 degrees.
- Line a 12 cup muffin tin with paper liners; set aside.
- In a mixing bowl, sift together 3 cups of the flour, baking powder, and salt; set aside.
- In a stand mixer, or with a handheld mixer, combine the butter, sugar, lemon zest, and vanilla extract; beat on medium speed until light and fluffy.
- Add in the eggs and beat well. Be sure to scrape down the sides of the bowl as needed.
- Set the batter aside for a moment.
- In a large measuring cup add the sour cream and lemon juice; whisk well to combine and set aside.
- In a separate bowl add the blueberries and remaining flour; toss well to coat the berries in the flour.
- With the mixer speed on low, alternate adding the flour mixture and the sour cream mixture, beginning and ending with flour.
- Fold the blueberries and poppy seeds into the batter, mixing just until evenly combined. Do not do this with the mixer. Use a wooden spoon or a spatula.
- Divide the batter evenly among muffin tins.
- Bake for 25 minutes, or until the tops are lightly golden brown and a toothpick inserted in the middle comes out clean.
- Cool muffins for 10 minutes in the pan before transferring to a cooling rack.
- To make the glaze, 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.
Amount Per Serving: Calories: 91Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 31mgSodium: 146mgCarbohydrates: 7gFiber: 0gSugar: 6gProtein: 1g