Lemon Blueberry Poppy Seed Muffins
- Ready In:
- 35mins
- Ingredients:
- 11
- Yields:
-
12 muffins
- Serves:
- 12
ingredients
- 2 cups all-purpose flour
- 2 tablespoons poppy seeds
- 1⁄4 teaspoon salt
- 1⁄2 teaspoon baking soda
- 1⁄2 cup unsalted butter
- 2⁄3 cup granulated sugar
- 2 large eggs
- 1 lemon, zest of
- 1 cup plain Greek yogurt (sour cream, regular, or low-fat yogurt are also acceptable)
- 2 teaspoons pure vanilla extract
- 1 1⁄2 cups frozen blueberries
directions
- Preheat the oven to 400 degrees. Prepare a 12-muffin tin with liners, or by greasing.
- In a large bowl, mix together the flour, poppy seeds, salt, and baking soda.
- In a separate bowl, cream the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Mix in the lemon zest, yogurt, and vanilla.
- Make a well in the center of the dry ingredients. Add the wet ingredients, and mix lightly. It's okay if it's not fully mixed together yet.
- Add the blueberries. Stir until everything is combined, taking care not to over-mix.
- Bake for 18-20 minutes, or until a toothpick comes out clean.
- Carefully remove muffins from the pan and allow to cool on a wire rack.
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Reviews
-
I have never been able to make what I considered good blueberry muffins and I was very proud of the way this recipe turned out. Very moist and flavorful. I did not have enough yogurt, so I used some yogurt , some sour cream and some plain kefir. I also added a bit more poppy seeds and a squeeze of lemon juice. So good. I want to make them again right now.