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Lemon Poppyseed Muffins with Blueberry Glaze

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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!

Lemon Poppyseed Muffins

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

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.

Baking Lemon Poppyseed Muffins

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.)

The Best Lemon Poppyseed muffins

Perfection.

(Don’t they look amazing?)

Here are a few more Muffin Recipes we think you’ll LOVE – 

Lemon Poppyseed Muffins Recipe

Lemon Poppyseed Muffins
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Lemon Poppyseed Muffins Recipe

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!
Course Breakfast
Cuisine American
Keyword muffins
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 muffins
Calories 400 kcal

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:

  1. Preheat the oven to 350, and line muffin tins with liners.
  2. 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.
  3. With the mixer running at low speed, add in the dry ingredients in two additions alternating with the yogurt, beating until just incorporated.
  4. 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:

  1. 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.
  2. Drizzle glaze over completely cooled muffins and allow to set for 20 minutes prior to serving.
Nutrition Facts
Lemon Poppyseed Muffins Recipe
Amount Per Serving
Calories 400
* Percent Daily Values are based on a 2000 calorie diet.

Perfect Lemon Poppyseed Muffin Recipe

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. 

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