Blueberry Lemon Poppy Seed Muffins

These bakery-style blueberry lemon poppy seed muffins are so moist and are bursting with fresh lemon and blueberry flavor! 

These are also made with almond flour and are the easiest muffin recipe ever; it's ready in 45 minutes, and it's all made in one bowl!

Why you will love this recipe: 

I love lemon baked goods; their zesty flavor always hits the spot. This lemon poppy seed cream cheese pound cake, these lemon, thyme, and rosemary cupcakes, and this Italian lemon ricotta cheesecake are some of my other favorites! 

Key Ingredients: 

Fresh Lemons: These muffins are full of lemon flavor from fresh lemon zest and juice. 

Fresh Blueberries- Fresh blueberries are so wonderful in baked goods that I don't suggest using frozen blueberries; fresh berries work and taste so much better. Although it is possible to use frozen, just don't dethaw them before adding them to the batter. 

Eggs: The eggs in this recipe work double-time as a binding agent for all the ingredients, but they also help the muffins rise. 

Almond Flour: I love baking with almond flour because not only does it make the recipe healthier, and who doesn't like a healthy and tasty baked good, but it also makes an ideal muffin consistency. 

All-purpose flour: AP flour is what gives the muffin its structure.

Sugar: sugar is what makes these muffins sweet and tasty. However, there's not too much; I'm not a fan of overly sweet things. There is also a sugar crust, so there is a nice crunch to the muffin tops. 

Step by step instructions:

I love one-bowl baking because it is easy and makes cleaning up a breeze! The key to making this one bowl is to use melted butter. Just zap the butter in the microwave for 30 seconds and add it to the flour, baking powder, and sugar mixture. Using melted butter allows you to skip beating the butter and sugar together step that most cakes use.

1. Whisk the flours, baking powder, salt, and sugar together in a large bowl.
2. Pour in the melted butter and stir to combine.
3. Add in the two eggs and stir to combine again.
4. Add in the milk, the lemon zest, and juice, followed by the poppy seeds. Stir until the seeds have been evenly incorporated.
5. Lastly, add in the blueberries and fold them into the batter.
6. Fill a lined muffin tin almost all the way up with the batter.
7. Dust with sugar and bake for 30 minutes or until the tops are golden!
8. Enjoy!

Here's a video showing how to make these muffins:

Tips for muffin making:

• Fill up your muffin tins almost all the way up with batter to get those wonderful domed bakery-style muffin tops. 
• For crunchy muffin tops, sprinkle sugar over the muffins right before baking.
• These muffins will keep for two days in an airtight container. 
• This recipe uses fresh blueberries, but frozen would work as well. Just add the frozen berries right to the batter as you would the fresh berries.  
• Use freshly squeezed lemon juice and zest to get the full lemon flavor!

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THANKS SO MUCH FOR READING ABOUT THESE TASTY MUFFINS! IF YOU MAKE THEM BE SURE TO LEAVE A COMMENT AND/OR GIVE THIS RECIPE A RATING! I LOVE TO HEAR EVERYONE'S THOUGHTS!

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