These Wild Blueberry Lemon Poppy Seed Muffins are bursting with juicy berries, bright lemon flavor, and topped with a sweet lemon glaze. Perfectly moist and tender, they make a delicious breakfast or snack the whole family will love!

Overhead shot of a wild blueberry lemon poppy seeds muffins with a lemon glaze stacked on a round wire cooling rack with a striped linen on the side.

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These muffins are a favorite in our home. They’re soft and fluffy with just the right amount of poppy seed crunch. Add a quick lemon glaze on top (totally optional), and you’ve got bakery-level muffins that quickly disappear–my kids devour them.

The secret to that tender, melt-in-your-mouth texture is sour cream. It adds the perfect amount of richness without weighing the muffins down. I use it in all sorts of bakes–like in my sour cream banana muffins and easy blueberry sour cream coffee cake.

These muffins are quick and easy to prepare, fill your kitchen with an amazing aroma, and are just as good for a weekend brunch as for after-school snacks. Let’s bake!

Close up of a wild blueberry lemon poppy seed muffins on a round cooling rack.

Ingredient Notes

Here are a few quick notes on some of the ingredients you’ll need, plus some easy swaps if you don’t have everything on hand.

Sour cream: Full-fat sour cream is best for richness and moisture. You could also use plain Greek yogurt.
Eggs: Room temperature eggs mix more evenly into the batter, so try to take them out of the fridge about 30 minutes before baking.
Lemon: You’ll use both zest and juice, so fresh lemons are a must!
Poppy seeds: They add a light crunch and subtle nuttiness that pairs perfectly with the lemon just like in these lemon poppy seed cupcakes. If you don’t have any poppy seeds, you can leave them out and still have really delicious blueberry lemon muffins.
Wild blueberries: I love using frozen wild blueberries because they’re smaller and pack more flavor in each bite. No need to thaw them! Regular fresh or frozen blueberries also work.

Please see the recipe card for the complete list of ingredients and measurements.

Step-By-Step Instructions

Whisked dry ingredients in a glass bowl with a white whisk and two eggs in the background.

Whisk dry ingredients - Give the flour, sugar, baking powder, baking soda, salt, and poppy seeds a good mix.

Whisked wet ingredients in a glass mixing bowl with a white whisk.

Combine wet ingredients - Whisk the melted butter, eggs, vanilla, sour cream, lemon zest, lemon juice, and milk together.

Wild blueberry and lemon muffin batter mixed with a white rubber spatula in a glass mixing bowl.

Fold ingredients together - Add the wet ingredients to the dry and gently fold everything together just until you are left with a few streaks of flour. Gently fold in the wild blueberries without overmixing and let the batter sit for 30 minutes.

Wild blueberry lemon poppy seed muffin batter filled in muffin cups in a muffin tin.

Divide the batter and bake - Fill each liner to the top with batter. Start baking for 5 minutes in a 425°F oven and then reduce to 350°F for another 10-12 minutes until you lightly press down on the tops of the muffins and they spring back.

Make the glaze - Mix powdered sugar, lemon zest, and milk together for a pourable consistency and top the slightly cooled muffins.

Whisk lemon glaze in a glass mixing bowl with a fork and a small dish of poppy seeds in the background.

Baking Perfectly Tall Muffins

These blueberry lemon muffins are easy to make, and these extra tips will guarantee tall, domed-shaped muffins:

Let the batter sit for 30 minutes. It’ll let the baking powder get a head start and the flour absorb the moisture, giving you beautiful domed muffins.
Fill the muffin liners. Scoop enough batter to fill the liners to the top!
Only scoop batter into half of your muffin pan cups. Try baking your muffins in two batches and filling only every other cup in the muffin tin. This gives the muffins more room to rise and lets the heat circulate more evenly, giving you that golden, tall rise.

Helpful Tips

Use room temperature ingredients. This one’s key! Room temperature eggs, sour cream, and milk help the batter mix together more smoothly, which leads to a better crumb and even rise.
Don’t overmix the batter with the blueberries. Once you add the wild blueberries, mix gently just until everything is combined. Overmixing can crush the berries and turn your batter a deep purple color.
Use a cookie scoop for even muffins. If you want evenly-sized muffins, a large cookie scoop makes portioning super easy (and less messy).

Wild blueberry lemon poppy seed muffins with a lemon glaze arranged randomly on a round wire rack set on a dark backdrop.

How to Store Muffins to Stay Fresh

Room temp: Once your lemon blueberry poppy seed muffins are completely cool, place them into an airtight container for 2-3 days.
Fridge: These keep well for up to 5 days–just warm them up for a few seconds in the microwave before serving.
Freezer: Wrap each muffin in plastic wrap, then place them in a freezer bag. They’ll keep fresh for up to 3 months. Thaw at room temp when the craving hits!

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Wild Blueberry Lemon Poppy Seed Muffins

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Author: Maria Pagiotas
Total Time: 1 hour
Yield: 12 1x

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Description

Ingredients

Scale

Wild Blueberry Lemon Poppy Seed Muffins

260 g (2 cups) all-purpose flour
150 g (¾ cup) granulated sugar
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
2 tablespoons poppy seeds
113 g (½ cup) unsalted butter, melted
2 large eggs, at room temperature
2 teaspoons pure vanilla extract
120 g (½ cup) sour cream, at room temperature
2 tablespoons lemon zest (about 2 lemons)
2 tablespoons fresh lemon juice (about 1 lemon)
120 g (½ cup) milk, at room temperature
180 g (1 ½ cups) frozen wild blueberries

Lemon Glaze

1 cup powdered sugar
1 teaspoon lemon zest
2-3 tablespoons milk

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Instructions

Preheat the oven to 425°F/218°C. Line a muffin pan with cupcake liners and set aside.
In a large bowl, whisk the flour, sugar, baking powder, baking soda, salt, and poppy seeds.
In a medium bowl, whisk the melted butter, eggs, vanilla, sour cream, lemon zest, lemon juice, and milk.
Pour the wet ingredients into the dry ingredients and use a rubber spatula to gently fold together until almost combined. You should still see a few streaks of flour.
Fold in the blueberries until just combined. Cover and let the batter sit for 30 minutes.
Fill each cupcake liner with batter to the top.
Bake for 5 minutes and then reduce the oven temperature to 350°F/177°C and bake for another 16-18 minutes.
Allow the muffins to cool in the pan for about 5 minutes, then transfer to a cooling rack to cool for about 20 minutes.
For the glaze: Sift the powdered sugar into a small bowl. Stir in the lemon zest and enough milk for a pourable consistency. Pour over the warmed muffins.

Notes

Sour cream: Full-fat sour cream is ideal. You could also use plain Greek yogurt.

Wild Blueberries: Regular fresh or frozen blueberries can be substituted.

Storage: Keep completely cooled muffins in an airtight container for 2-3 days or up to 5 days in the fridge.

Freezer: Wrap individual muffins in plastic wrap and place them in a freezer bag. Store up to 3 months in the freezer. Thaw at room temperature to serve.

Prep Time: 15 minutes + 30 minutes rest
Cook Time: 16 minutes
Category: Breakfast
Method: Baking