Lemon Blueberry Poppyseed Muffins
Everyone needs a good blueberry muffin recipe in their collection, and this one is a bit unexpected with lemon and poppyseed adding that extra special touch! Add glaze just before serving.
Recipe
Lemon Blueberry Poppyseed Muffins
3 cups and 3 tbsp flour
1 tbsp baking powder
1/2 tsp salt
1/2 cup butter
1 1/3 cup granulated sugar
1 tbsp finely grated lemon zest
2 large eggs
2 tsp pure vanilla extract
1 cup full fat sour cream
3 tbsp poppyseeds
1 1/2 cups frozen blueberries
1 cup confectioner’s sugar
Juice and zest of one lemon
Directions
Preheat oven to 400 degrees. Line a 12 cup muffin tin with liners or grease lightly.
Bring butter, eggs and sour cream to room temperature. Sift together flour, baking powder and salt.
Beat butter, sugar, lemon zest and vanilla, on medium speed for a few minutes until mixture is light and fluffy.
Add eggs, scrape the sides of the bowl and beat until well combined.
In a separate bowl, toss blueberries in 3 tbsps of flour. In a large measuring cup with a spout, whisk together sour cream and lemon juice.
With the mixer on low, slowly incorporate both lemon/sour cream mixture and flour mixture, alternating each mixture until both are completely combined. Careful not to over mix!
Gently fold blueberries and poppyseed into the batter.
Divide batter evenly among muffin tins (fill them at least 3/4 full)
Bake for 10 minutes, then lower the heat to 375 and bake for another 10 minutes until muffins are golden on top.
Combine lemon juice, zest, and confectioner’s sugar. Drizzle over muffins just before serving.
Recipe (barely) adapted from Baker by Nature.
