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Blueberry Lemon Poppy Seed Muffins

Moist, bakery-style muffins with juicy blueberries, tangy lemon zest, and crunchy poppy seeds—perfect for breakfast or brunch.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
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.