Description

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!

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