Introduction:
Start your day on a delightful note with these Blueberry and Lemon Poppyseed Muffins. Bursting with juicy blueberries, vibrant lemon flavor, and a delightful crunch from the poppy seeds, these muffins are the perfect treat for breakfast, brunch, or any time you’re craving something sweet. The combination of tart lemon zest and fresh lemon juice adds a refreshing tang to the muffins, while the addition of Greek yogurt keeps them moist and tender. Whether enjoyed warm out of the oven or as a midday snack, these muffins are sure to brighten your day with every bite. Plus, they’re easy to make and perfect for sharing with family and friends. So, whip up a batch of these Blueberry and Lemon Poppyseed Muffins and savor the irresistible flavors of summer in every mouthful!
Ingredients:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- Zest of 1 lemon
- 1/4 cup unsalted butter, melted and cooled
- 1/4 cup vegetable oil
- 2 large eggs
- 1 cup plain Greek yogurt
- 1/4 cup fresh lemon juice
- 1 teaspoon vanilla extract
- 2 tablespoons poppy seeds
- 1 cup fresh or frozen blueberries (if using frozen, do not thaw)
For the Lemon Glaze (optional):
- 1 cup powdered sugar
- 2-3 tablespoons fresh lemon juice
Instructions:
- Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease the cups with non-stick cooking spray. Set aside.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and lemon zest until well combined.
- In a separate bowl, whisk together the melted butter, vegetable oil, eggs, Greek yogurt, lemon juice, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and gently mix with a spatula until just combined. Be careful not to overmix. Fold in the poppy seeds until evenly distributed throughout the batter.
- Gently fold in the blueberries until they are evenly distributed in the batter.
- Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
- Bake in the preheated oven for 18-20 minutes, or until the muffins are lightly golden brown and a toothpick inserted into the center comes out clean.
- Remove the muffins from the oven and allow them to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
- If desired, prepare the lemon glaze by whisking together the powdered sugar and lemon juice until smooth. Drizzle the glaze over the cooled muffins.
- Allow the glaze to set before serving the muffins.
- Enjoy these delicious Blueberry and Lemon Poppyseed Muffins for breakfast, brunch, or as a tasty snack!
These muffins are bursting with juicy blueberries, bright lemon flavor, and a delightful crunch from the poppy seeds. They’re perfect for enjoying with a cup of tea or coffee any time of day!