Blueberry Lemon Poppyseed Muffins

A tasty variation on the classic lemon and poppyseed muffin is bursting with fresh blueberries.These bakery style muffins can be made in 30 minutes and only 1 bowl.

Course Breakfast

Cuisine American

Keyword blueberry, breakfast, lemon, muffins, one bowl

Prep Time 10

Cook Time 25

Servings muffins

Calories 216kcal

Ingredients

1 ¼ c/175g fresh blueberries washed and dried
2 ¼ c/270g all-purpose flour
½ c/100g granulated sugar
2 tbsp/16g poppyseeds
2 tsp/8g baking powder
½ tsp/2g baking soda
½ tsp/3g salt
1 c/240ml full fat sour cream whole milk yogurt can be substituted
2 tbsp/30ml fresh lemon juice
1 ½ tbsp/ grated lemon zest
2 large eggs
6 tbsp/90ml vegetable oil

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Instructions

Preheat oven to 375° F/190 C. Line 12 ½ c muffin tins with muffin/cupcake papers.
In a large mixing bowl, whisk sugar, oil, and eggs until combined.
Add yogurt and lemon juice and whisk until creamy.
Whisk in salt, lemon zest, and poppyseeds until thoroughly distributed.
Fold in flour, baking powder, and baking soda until just combined – a few lumps are ok, be
careful not to over mix.
Fold in blueberries. Scoop mixture into prepared muffin tins until just at surface.
Bake for 20-23 minutes until lightly golden on top and a cake tester comes out with just a couple
crumbs.
Allow to cool in pan for 10 minutes before removing and transferring to cooling rack.
Best served warm. Great with butter and lemon curd.

Nutrition