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Blueberry Lemon Poppy Seed Muffins by Baking The Goods.

Blueberry Lemon Poppy Seed Muffins

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  • Total Time: 55 minutes
  • Yield: 24 muffins

Description

These Blueberry Lemon Poppyseed Muffins have just the right amount of subtle sweetness, allowing the bright lemon and bursting blueberries to shine. Made with sweet almond extract, rich and tangy Greek yogurt, and crunchy poppy seeds and sparkling sugar for texture, these muffins are the humble hero of breakfast pastries. 

Ingredients

Units
  • 3 cups all purpose flour
  • 3/4 cup granulated sugar
  • 2 tablespoons fine lemon zest
  • 1 1/2 tablespoons poppy seeds
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 cups blueberries
  • 4 eggs
  • 3/4 cup unsalted butter, melted and slightly cooled
  • 1 teas almond extract
  • 1 cup Greek yogurt
  • 2 tablespoons lemon juice
  • 2-3 tablespoons sparkling sugar (optional)

Instructions

  1. Preheat oven to 350° F. Line a muffin tin with paper liners, or lightly grease with butter.
  2. Sift flour, sugar, baking powder and salt into a mixing bowl with high sides. Then whisk in lemon zest and poppy seeds. Gently toss in blueberries until well coated with dry ingredients, careful not to burst them.  Make a well in the center and set aside.
  3. Lightly whisk eggs with melted butter and almond extract. Pour mixture into the well. Whisk together the yogurt and lemon juice, then evenly distribute yogurt mixture around the edges.
  4. Using a spatula pull dry ingredients from the side of the bowl and fold the dry ingredients into the wet, gently mix batter. Be careful not to burst the blueberries, or you'll end up with streaky muffins. Use big, slow circular strokes that scrape bottom of the bowl with each stroke. Stop as soon as wet ingredients are incorporated; the delicate texture of this batter is achieved through minimal mixing. (There will be some small visible flour patches, which is okay as they will be absorbed and disappear during the baking process.)
  5. Use a cookie scoop to fill the lined muffin tins, filling each cup about three-quarters full. Sprinkle the tops of the muffins with sparkling sugar. 
  6. Place on middle rack of oven and bake 35-40 minutes, rotating from front to back halfway through. When they are ready, the muffins will be golden brown and nicely domed. A skewer inserted in the center of one should come out clean.

Notes

*Recipe adapted from the Grand Central Baking Book recipe for Blueberry Muffins. 

  • Prep Time: 15 minutes
  • Cook Time: 40 minutes

Find it online: https://bakingthegoods.com/blueberry-lemon-poppy-seed-muffins/