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Lemon Blueberry Poppy Seed Muffins

An easy recipe for blueberry lemon poppy seed muffins that is perfect for blueberry season. A simple on the go breakfast for any morning.

Lemon Blueberry Poppy Seed Muffins

These blueberry lemon poppy seed muffins are not only moist but packed with a bright lemon flavor from lemon zest and lemon juice. Blueberries make a great addition to a classic lemon poppy seed muffin. Even though I love making breakfast, I am decidedly not a morning person so I lean towards recipes that you can make in advance. There’s nothing better than being able to roll out of bed and have your first decision of the day already made, and not have to go hunting around for something in the kitchen.

For me, easy breakfasts are key, and that is why I love making homemade muffins.  You can bake a batch of muffins on the weekend and have a delicious breakfast every day of the week. It’s also a great addition to any brunch or afternoon snack.

These lemon poppy seed blueberry muffins are one of my go-to recipes because they result in fluffy muffins that pair perfectly with a cup of coffee. The base recipe is my lemon poppy seed muffins. The addition of fresh blueberries is a tasty variation on the original. The fresh berries add the right amount of subtle sweetness. The fresh lemon flavor comes from the use of fresh lemon zest and fresh lemon juice. This helps create a moist texture, which balances out the poppy seeds. These tender muffins have a bright citrus flavor and incredible texture that will compete with any bakery muffin. 

Need other breakfast ideas or other class lemon flavor recipes? Try my lemon blueberry cake, and lemon pound cake, lemon blueberry muffins, or my lemon blueberry overnight french toast.

Lemon Blueberry Poppy Seed Muffins

Lemon Blueberry Poppy Seed Muffin Ingredients

  • All Purpose Flour– Make sure not to pack your flour when measuring
  • Sugar– White granulated sugar is preferred.
  • Baking Powder– This helps the muffins rise.
  • Salt– Helps pop the lemon blueberry flavor.
  • Milk– Milk adds moisture to the muffin.
  • Eggs
  • Unsalted Butter
  • Poppy Seeds– adds a crunch to the muffins.
  • Lemon Zest & Lemon Juice – I always use fresh lemons for the best flavor, but you can also use use a teaspoon lemon extract
  • Fresh blueberries– frozen blueberries will work but I always prefer fresh in season blueberries.
how to make Lemon Blueberry Poppy Seed Muffins

Can you use frozen blueberries?

Can you use frozen blueberries for lemon blueberry poppy seed muffins? Yes, while fresh blueberries are always best frozen blueberries will work too. You can make these muffins year round and no need to thaw the blueberries first. 

How to Make Lemon Blueberry Poppy Seed Muffins

Preheat oven to 350 degrees. Line muffin tins with cup cake liners. In a medium bowl mixed dry ingredients (flour, sugar, baking powder and salt). Add your wet ingredients (milk and large eggs) one at a time. Add melted butter, lemon zest, juice, poppy seeds and stir, scraping the sides of the bowl with a wooden spoon. Fold in blueberries.

Divide batter equally into a 12-cup muffin tray with paper liners. Bake at 350 for 30 minutes or until a cake tester comes out clean. Cool on a wire rack and enjoy these perfect lemon poppy seed muffins!

Yield: 12 muffins

Lemon Blueberry Poppy Seed Muffins

Blueberry Lemon Poppy Seed Muffins

An easy recipe for blueberry lemon poppy seed muffins that is perfect for blueberry season. A easy on the go breakfast for any morning.

Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes

Ingredients

  • 2 Cups All Purpose Flour
  • 1 1/4 Cup Sugar
  • 2 Teaspoons Baking Powder
  • 1/2 Teaspoon Salt
  • 1/2 Cup Milk
  • 2 Eggs
  • 1/2 Cup Melted Butter
  • 2 Tablespoons Poppy Seeds
  • Zest of 1 Lemon
  • Juice of 1 Lemon
  • 2 Cups Blueberries

Instructions

  1. Preheat oven to 350 degrees. Line muffin tins with cup cake liners.
  2. In a medium sized bowl mixed dry ingredients (flour, sugar, baking powder and salt).
  3. Add milk and eggs one at a time.
  4. Add melted butter, lemon zest, juice, poppy seeds and stir.
  5. Fold in blueberries.
  6. Pour batter into muffin tins.
  7. Bake at 350 for 30 minutes.

Nutrition Information:

Yield:

12

Serving Size:

1 Muffin

Amount Per Serving: Calories: 266Total Fat: 10gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 52mgSodium: 248mgCarbohydrates: 42gFiber: 2gSugar: 24gProtein: 4g

Nutrition values are estimates only.

Can you freeze muffins?

Yes you can freeze muffins. Put them into a freezer bag removing extra air and they will last for up to 3 months. Have some busy mornings on the horizon throw a dozen in the freezer and take them out the night before. You’ll have a quick on the go breakfast. 

More Muffin Recipes

Looking for more muffin recipes? Here are some of my favorite tried and true muffin recipes.

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