Blueberry Lemon Poppy Seed Muffins are a delightful treat that perfectly combines the tartness of fresh blueberries with the zesty brightness of lemon and the unique crunch of poppy seeds. These muffins are not only delicious but also incredibly easy to make, making them a perfect addition to your breakfast or snack time. With their vibrant flavor and fluffy texture, they are sure to become a family favorite. In this recipe, you’ll find a simple step-by-step guide to creating these mouthwatering muffins that are ideal for any occasion.
Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 tablespoons poppy seeds
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ¼ cup fresh lemon juice
- 1 teaspoon lemon zest
- 1 cup fresh blueberries (or frozen, if out of season)
- ½ cup buttermilk
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease it with cooking spray.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and poppy seeds. Set aside.
- Cream Butter and Sugar: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. This should take about 3-4 minutes.
- Add Eggs and Flavorings: Beat in the eggs one at a time, then stir in the vanilla extract, lemon juice, and lemon zest until well combined.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Begin and end with the dry ingredients. Mix until just combined, being careful not to overmix.
- Fold in Blueberries: Gently fold in the blueberries, taking care not to crush them.
- Fill Muffin Tins: Divide the batter evenly among the prepared muffin cups, filling each about ¾ full.
- Bake: Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Frequently Asked Questions (FAQs)
Can I use frozen blueberries for this recipe?
Yes, you can use frozen blueberries. Just make sure to fold them in gently to prevent the batter from turning blue.
How do I store leftover muffins?
Store leftover muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. You can also freeze them for longer storage.
Can I substitute the buttermilk?
If you don’t have buttermilk, you can make a substitute by mixing ½ cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for about 5-10 minutes before using.
What can I serve with blueberry lemon poppy seed muffins?
These muffins pair wonderfully with a cup of tea or coffee. You can also serve them with a dollop of whipped cream or yogurt for a delicious breakfast option.