Blueberry Lemon Poppy Seed Muffins
This recipe for Blueberry Lemon Poppy Seed Muffins yields the softest, most flavorful muffins filled with fresh blueberries, bright lemon zest, poppyseeds, and topped with crunchy turbinado sugar.
Servings: 12 Muffins
Calories: 213kcal
Ingredients
- ¾ cup whole milk
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup granulated sugar
- 3 tsps baking powder
- ½ teaspoon salt
- 1 tablespoon poppy seeds
- zest of 2 large lemons
- 2 cups all-purpose flour
- 1½ heaping cups fresh blueberries
- turbinado sugar for sprinkling
Instructions
- Preheat the oven to 425℉. In a large bowl combine the milk, vegetable oil, eggs, and vanilla.
- Add the granulated sugar, baking powder, salt, poppy seeds, lemon zest and whisk to combine.
- Add the flour and stir until just combined. Do not over stir.
- Add the blueberries and gently stir until just incorporated.
- Line a muffin tin with paper liners. Divide the batter evenly among the muffin cups*. Fill to the top. *Note: To get muffins with a high dome top (not flat) fill every other muffin cup. This means if you have a 12 cup muffin tin you would only fill 6 cups, alternating cups. Which also means that you will need to do two rounds in the oven as this recipe makes 12 muffins. This is optional, see detailed note above.
- Sprinkle with turbinado sugar. Place in the oven and immediately reduce the temperature to 350℉. *This also helps with rising. See note further above. Bake for 20-24 minutes.
Video
Notes
- Don't over mix: Helps to prevent dense muffins.
- Fill every other muffin cup: For extra tall muffins.
- Lemon zest: When zesting lemons you can use either a zester, or the smallest side of a box grater. Be sure to remove only the bright yellow, outermost part of the lemon peel, not the lighter inner pith.
- Paper liners: I've made lots of muffins with paper liners and without paper liners (buttering the muffin tin), including for this recipe. The result: it doesn't make any difference in the look or taste of the muffins. The muffins turn out the same, but using paper liners is just easier. So my recommendation is just to go the easy route and use the paper liners. Less effort buttering and less messy.
- Fill to the top: Fill the paper liners to the top, but not overflowing. This will ensure the largest muffins possible.
- Oven temperature & Post-it note: After you preheated the oven to 425℉ for the blast of heat to help create a strong rise for the muffins, remember to turn the oven down immediately after putting the muffin tin in the oven to 350℉. Write a post-it note for yourself ahead of time if needed. And remember to turn it back up fo 425℉ before the second batch, and back down again to 350℉. It's much easier to forget to turn the oven down the second time.
- Bake time and oven thermometer: I've made these Blueberry Lemon Poppy Seed muffins in several different ovens over the last year and the timing often has to be adjusted based on how hot the oven runs, as well as the type of muffin pan used. Adjust the time as needed for your oven, and if you're looking to be precise, purchase an oven thermometer that tells you what temperature it actually is inside the oven.
- Don't over bake: The best way to ensure a moist muffin is to not over bake.
Nutrition
Calories: 213kcal | Carbohydrates: 26g | Protein: 4g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 29mg | Sodium: 317mg | Potassium: 62mg | Fiber: 1g | Sugar: 9g | Vitamin A: 64IU | Vitamin C: 0.02mg | Calcium: 96mg | Iron: 1mg
