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+ servings

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.
Print Recipe
Keywordblueberry, breakfast, lemon, muffins, one bowl
Prep Time10 minutes
Cook Time25 minutes
Servings12 muffins


  • 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


  • 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.


Calories: 216kcal | Carbohydrates: 30g | Protein: 4g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 30mg | Sodium: 252mg | Potassium: 89mg | Fiber: 1g | Sugar: 11g | Vitamin A: 68IU | Vitamin C: 4mg | Calcium: 100mg | Iron: 1mg