These Lemon Poppyseed Muffins are light, fluffy and perfectly sweet! They have just the right amount of tartness from the lemon zest and the blueberry glaze will knock your socks off!
The Best Lemon Poppyseed Muffins
Breakfasts during the week in our home usually consist of grabbing a bagel and a thermos of juice on the way out the door to work and school. So when the weekends roll around, I often like to do something a little bit special.
Lemon poppyseed muffins are not only delicious, they are also easy to make. And if you drizzle this blueberry glaze over the top, it definitely jazzes things up a bit, don’t you think?
How to Make Lemon Poppyseed Muffins
These delicious muffins start off with a simple batter, poured into a muffin pan with liners. Bake them for just under 20 minutes, then pull them out and let them cool.
Once cooled, the blueberry glaze gets drizzled over the top. This glaze is heavenly! (I might even have caught my husband sticking his finger in the bowl when he thought I wasn’t looking.)
Perfection.
(Don’t they look amazing?)
Here are a few more Muffin Recipes we think you’ll LOVE –
- The Best Blueberry Muffin Recipe
- Pumpkin Muffins with Streusel Topping
- Nutella Banana Muffins
- Apple Cinnamon Muffins
- Donut Muffins
Lemon Poppyseed Muffins Recipe
Lemon Poppyseed Muffins Recipe
Ingredients
For the Muffins:
- 2 cups flour
- 2 tablespoons poppy seeds
- 1 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 stick unsalted butter, at room temperature
- 1 cup sugar
- 2 large eggs
- zest of 1 lemon
- 1 teaspoon vanilla extract
- 1 cup vanilla yogurt
For the Glaze:
- 1/4 cup frozen blueberries, thawed but not drained
- 1 1/2 cup powdered sugar
- 1/4 teaspoon vanilla extract
- 1/2 teaspoon lemon juice
- 2 teaspoons milk
Instructions
For the Muffins:
- Preheat the oven to 350, and line muffin tins with liners.
- In a medium bowl, combine the flour, poppy seeds, baking powder, baking soda and salt. In a mixing bowl, cream together the butter and sugar until fluffy. Beat in the eggs one a at time, mixing well after each addition. Mix in the lemon zest and vanilla.
- With the mixer running at low speed, add in the dry ingredients in two additions alternating with the yogurt, beating until just incorporated.
- Fill muffin pans two-thirds full. Bake for 18 to 20 minutes. Let cool for 5 to 10 minutes in the pan, then transfer to a wire rack.
For the Glaze:
- Mash the thawed berries in a medium-sized bowl to release lots of juice. Remove the blueberry skins from the juice and discard. Add the vanilla, milk, and lemon juice; then add the powdered sugar, whisking to combine.
- Drizzle glaze over completely cooled muffins and allow to set for 20 minutes prior to serving.
Nutrition
Other Notes
Breakfast anyone?
ABOUT THE AUTHOR: Ashley is the delicious food blogger from Kitchen Meets Girl. She enjoys making meals that are not only tasty, but easy too! Ashley was a monthly contributor on Somewhat Simple in 2014.
Yum! Our whole fam loved these – my little girls especially loved the ‘purple frosting.’
LOL, my girls love that too!
I especially love the pink frosting! So pretty and SO yummy!
I know, it’s to die for!
The best muffins around! Love the touch of the blueberry glaze on top of the lemon! So good!
Thanks Ashley!!
Sorry. I really want to make these. Planning to buy the decorative muffin pan. However, it says to line the pan with paper. How can you do this with a decorative pan? And if I don’t line it, won’t the batter get stuck to the form and ruin pretty muffins
Hi Anya. You will not need to use the liners in your decorative pan…I used baking spray with flour in mine (like PAM, found in the baking aisle), and they came out just fine. I wrote the recipe using regular tins, since many people do not have the decorative pans. Hope this helps!
Can you come to my house this weekend… pretty please??? 🙂 I’d LOVE this breakfast!!
That looks divine!