Blueberry Lemon Poppyseed Muffins are rich, moist, and full of lemon and blueberry flavor. They're also easy to make and can be topped with a simple glaze, cream cheese frosting, or marshmallow cream cheese frosting.
I love muffins, and I'm a big fan of both lemon and blueberry in baked goods. That's why I love these delicious muffins. They are everything we love in baked goods and then some!
Amazing Blueberry Poppyseed Muffins
These wonderful muffins were inspired by my Blueberry Lemon Cookies. If you're a fan of lemon you'll love them both!
Why You Will Love this Recipe
- Bakery-style muffins at home: These are as fluffy, moist, and full of lemon and blueberry flavor as any bakery muffin.
- Fresh & Bright: The sweetness of the blueberries makes a lovely counterpoint to the tartness of the lemon.
- Great breakfast or snack: You can make these ahead of time for a quick, sweet breakfast, and the kids can enjoy them for after-school snacks.
Top Tip:
Don't overmix your muffin batter. Stir until just combined to limit gluten production and ensure soft, fluffy muffins.
Ingredients
You'll only need a few simple ingredients to make this recipe. Most of them will be in your kitchen already. Any that aren't are easily found at your local grocery store.
For the Muffins
- buttermilk
- lemon zest
- poppy seeds
- cake or pastry flour
- lemon extract
- lemon juice
- fresh blueberries
For Cream Cheese Frosting
- cram cheese
- butter
- icing or powdered sugar
- lemon extract or juice
For Marshmallow Cream Cheese Frosting
- marshmallow cream
- cream cheese
- lemon juice or extract
For Glaze
- icing or powdered sugar
- lemon zest
- lemon juice
The full ingredient list along with quantities is in the recipe card at the end of the post.
How to Make Blueberry Lemon Poppyseed Muffins
These are actually very easy to make. IT only takes a few minutes a few simple steps. The highlights are below, but you'll find the complete instructions in the recipe card at the end of the post.
1: Combine the wet muffin ingredients in a bowl. Then, add the dry ingredients and mix until just combined. Fold in the blueberries.
2: Spoon the batter into muffin tins and bake until lightly golden. Cool the muffins completely.
3: For cream cheese frosting, combine all cream cheese frosting ingredients in a bowl until creamy.
4: For marshmallow cream cheese frosting, combine all the ingredients in a bowl until creamy.
5: For lemon glaze, combine all ingredients. Then microwave until thin. Dip the muffin tops in the glaze and rest until the glaze hardens.
Substitutions and Variations
- Your favorite berries: Any of your favorite berries will work well in this recipe.
- Mixed berries: Why stop at one berry? Try using a mix of berries in this recipe.
If you think these look good, then check out my air fryer blueberry muffins.
Equipment
- mini muffin pan (24 or 12 holes)
- mixing bowl
- whisk
- spatula
- Measuring cups and spoons
- spoon
- wire rack
Storage
Room Temperature: Store these muffins for up to 5 days at room temperature in an air-tight container IF they are glazed or unfrosted.
Refrigerator: If the muffins are frosted, they must be refrigerated. They'll keep for up to 5 days in the refrigerator.
Freezer: Store these muffins unfrosted in the freezer for up to 3 months. If the muffins are frosted, you can store them for up to a month.
Thaw: To thaw, leave the muffins on the counter overnight.
Reheat: Heat the muffins in the microwave at 30-second intervals until warm. You can also reheat the muffins from frozen. Bake for 10 to 15 minutes on a baking sheet at 350 degrees.
What to Serve with Lemon Blueberry Muffins
Muffins are always delicious with milk or coffee. Of course, you can pair more than just drinks with these delicious muffins. They're also great as part of a bigger breakfast with savory options, as well.
- Sausage
- Bacon Wrapped Sausage
- Biscuit Egg Cups with Bacon and Cheese
- Breakfast Egg Rolls
- Air Fryer Breakfast Potatoes
Tips
- Buy 4 or 5 large lemons to ensure you have enough juice and zest.
- Bring butter, eggs, and sour cream to room temperature for the best rise.
- Don't overmix your muffin batter or the muffins will be dense and tough.
- Lightly coat blueberries in flour to keep them from sinking to the bottom of your muffins.
FAQ
Toss your berries in flour and shake off the excess. The flour will cause the blueberries to "stick" to the batter and remain in place.
Line your muffin tin with paper liners and lightly spray the liners with nonstick spray.
Yes, you can. Fold the frozen blueberries into the batter just as you would fresh blueberries.
Other Lemon Desserts
If you are like us and love all things lemon I have included some of our other lemon desserts for you to have a look at. These Lemon Poppy Seed Blueberry Muffins are a definite favorite though around here!
Blueberry Lemon Poppyseed Muffins
Ready to get cooking? Remember that you can print this recipe if you would like.
Lemon Poppy Seed Blueberry Muffins
Equipment
Ingredients
- 1 cup sugar -
- 1 cup buttermilk, shaken
- ½ cup vegetable oil
- 1 large egg -
- 2-3 tablespoons finely grated lemon zest from 2 lemons
- 1-2 tablespoon poppy seeds
- 2 ½ cups cake flour or pastry flour
- 1 teaspoon baking soda -
- ½ teaspoon salt -
- 1 teaspoon lemon extract -
- ⅓ cup lemon juice -
- 1 cup blueberries, fresh more or less to taste
- cooking spray
Cream Cheese Icing
- 1 cup icing or powdered sugar -
- 2 oz butter -
- 4 oz cream cheese softened
- 1 tablespoon lemon extract or juice, more or less to taste
Marshmallow Cream Cheese Icing
- ½ cup marshmallow cream
- 4 oz. cream cheese
- 1 tablespoon lemon extract or juice, more or less to taste
Lemon Glaze
- 1 cup icing or powdered sugar -
- ¼ cup lemon juice -
- 1 lemon, zest, grated
Instructions
- Preheat your oven to 375 degrees. Prepare a muffin pan with cooking spray and set aside. In a large bowl place sugar, buttermilk, oil, egg, lemon zest and poppy seeds. Using a whisk or spoon combine. Add flour, baking soda, salt and lemon extract. Stir until just incorporated. Do not over do it. Gently fold in blueberries. Spoon your prepared batter into your muffin pan. Bake mini muffins for about 12 minutes and regular muffins for about 20. Make sure muffins are lightly brown around the edges and a toothpick inserted into the center comes out clean. Allow to cool in the pan for 10 minutes and then place on a rack.
- Once your muffins are cool you have to decide how you are going to ice them. We used cream cheese icing for this photo but we rotate these three methods. They are all fabulous. Taste all of them before using. You might want to add more lemon flavor or a little less.
- Cream Cheese Icing: In a medium sized bowl blend together the cream cheese, butter, icing or powdered sugar and lemon extract or juice. Once blended, smear some on top of each muffin and top with a blueberry if desired! Serve and enjoy!
- Marshmallow Cream Cheese Icing: In a medium sized bowl combine marshmallow cream, cream cheese and lemon extract or juice. Smear some on top of each muffin and add a blueberry on top if desired. Serve and enjoy!
- Lemon Glaze: In a medium bowl combine icing or powdered sugar, lemon juice and lemon zest. Stir until dissolved. Microwave on high for 1 minute. Dip your muffin tops in the glaze while still hot or at least very warm. Let the muffins rest at least 20 minutes before serving. Enjoy!
Notes
- Buy 4 or 5 large lemons to ensure you have enough juice and zest.
- Bring butter, eggs, and sour cream to room temperature for the best rise.
- Don't overmix your muffin batter or the muffins will be dense and tough.
- Lightly coat blueberries in flour to keep them from sinking to the bottom of your muffins.
Nutrition
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