Blueberry Lemon Poppy Seed Muffins

There’s something so comforting about the aroma of muffins baking in the oven—especially when they’re bursting with juicy blueberries, flecked with nutty poppy seeds, and brightened with the zest of fresh lemon. These Blueberry Lemon Poppy Seed Muffins are the kind of baked good that brings sunshine to your morning, whether you’re enjoying them with a cup of tea on a quiet afternoon or sharing a warm basket with friends at brunch.

They’re tender, moist, and flavorful—sweet enough to satisfy a craving but light enough to feel refreshing. I first made these on a Saturday when the weather was dreary, and I can honestly say that their cheerful flavor was like a little dose of happiness. The tangy lemon balances the sweet berries, while poppy seeds add just the right amount of crunch and nutty depth. The best part? They’re quick and simple to put together, and they taste like they came from your favorite bakery.

Let’s dive into this recipe that combines all the best flavors in one muffin.

Ingredients

• 2 cups all-purpose flour
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 2 tablespoons poppy seeds
• ½ cup unsalted butter, melted and slightly cooled
• ¾ cup granulated sugar
• 2 large eggs
• 1 cup plain Greek yogurt (or sour cream)
• 1 teaspoon vanilla extract
• Zest of 2 lemons
• 2 tablespoons fresh lemon juice
• 1 ½ cups fresh blueberries (tossed with 1 tablespoon flour)

Instructions

1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease with butter.
2. In a medium mixing bowl, whisk together flour, baking powder, baking soda, salt, and poppy seeds. Set aside.
3. In a large mixing bowl, whisk melted butter and sugar until smooth. Add eggs, one at a time, whisking well after each addition. Stir in yogurt, vanilla, lemon zest, and lemon juice until combined.
4. Gently fold the dry ingredients into the wet mixture using a spatula, being careful not to overmix.
5. Toss blueberries with 1 tablespoon of flour (to prevent sinking), then fold them gently into the batter.
6. Divide batter evenly among muffin cups, filling each about ¾ full.
7. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean with only a few moist crumbs.
8. Allow muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
9. Optional: Drizzle with a light lemon glaze made from powdered sugar and lemon juice for extra zing.

Blueberry Lemon Poppy Seed Muffins

Moist, bakery-style muffins with juicy blueberries, tangy lemon zest, and crunchy poppy seeds—perfect for breakfast or brunch.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 12 muffins

Course: Breakfast, Brunch, Snack

Cuisine: American, Bakery Style

Calories: 210

Ingredients Equipment Method Notes

Ingredients

  

Dry Ingredients

• 2 cups all-purpose flour
• 1.5 tsp baking powder
• 0.5 tsp baking soda
• 0.5 tsp salt
• 2 tbsp poppy seeds

Wet Ingredients

• 0.5 cup unsalted butter melted and slightly cooled
• 0.75 cup granulated sugar
• 2 eggs large
• 1 cup plain Greek yogurt or sour cream
• 1 tsp vanilla extract
• 2 lemons zested
• 2 tbsp lemon juice freshly squeezed

Mix-Ins

• 1.5 cups fresh blueberries tossed with 1 tbsp flour

Equipment

• Mixing bowls
• Whisk
• Muffin tin
• Paper liners
• Cooling rack

Method

 

1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with liners or grease lightly.
2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and poppy seeds.
3. In a large bowl, whisk melted butter and sugar until smooth. Add eggs, yogurt, vanilla, lemon zest, and lemon juice, mixing well.
4. Gently fold in dry ingredients until just combined.
5. Toss blueberries with flour, then fold gently into the batter.
6. Divide batter evenly into muffin cups, filling each ¾ full.
7. Bake for 18–22 minutes or until a toothpick inserted comes out clean.
8. Cool for 5 minutes in tin, then transfer to wire rack.
9. Optional: Drizzle with lemon glaze before serving.

Notes

Muffins can be stored in an airtight container at room temperature for 2 days or refrigerated for up to 5 days. They also freeze well for up to 3 months.

Cozy Storytelling & Serving Ideas

One of my favorite things about these muffins is how versatile they are. Warm from the oven, they’re heavenly with a pat of butter melting into the tender crumb. If you’re serving brunch, arrange them in a rustic basket lined with a tea towel, sprinkle a few extra blueberries around for decoration, and add a small jar of lemon curd for spreading—it feels so special.

For weekday mornings, I often bake a batch on Sunday, then keep them in an airtight container for grab-and-go breakfasts. They also freeze beautifully—just pop one in the microwave for a quick 20 seconds, and it tastes freshly baked again.

If you’re a tea lover, pair these muffins with a hot cup of Earl Grey or chamomile for the ultimate cozy moment. Or, if coffee is your morning ritual, their citrusy brightness is the perfect partner for a strong cup of dark roast.

And here’s a little tip: try swapping in raspberries for a tart twist, or add a streusel topping if you want something extra indulgent. Either way, this recipe is bound to become a go-to in your baking rotation.