These bakery-style lemon poppy seed muffins with blueberries are so moist and are bursting with fresh lemon and blueberry flavor! This recipe is the best and easiest muffin recipe ever, it's ready in 45 minutes, and it's all made in one bowl!
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!
Butter being added to flour mixture Milk being added after the eggs lastly, the fresh blueberries being added to the batter sprinkle the tops of the muffins with sugar for a crunchy top!
How to make muffins in one bowl:
I love one bowl baking because it is so easy and makes clean 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.
Why Almond Flour?
This recipe uses a combo of all-purpose and 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 a moister and denser cake.
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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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Blueberry Lemon Poppy Seed Muffins
- Total Time: 40 minutes
- Yield: 12 muffins 1x
Description
These bakery-style lemon poppy seed muffins with blueberries are so moist and are bursting with fresh lemon and blueberry flavor!
Ingredients
- 1 1/4 cup all-purpose flour
- 1 cup finely ground almond flour
- 1 cup sugar
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/2 cup melted butter
- 2 eggs
- 1/2 cup milk
- Zest of 2 lemons
- Juice from 1 lemon
- 2 tablespoons poppy seeds
- 1 cup blueberries
- 1 tablespoon sugar for dusting
Instructions
- Preheat the oven to 375 degrees and line a muffin tray.
- Whisk the flours, baking powder, salt, and sugar together in a large bowl.
- Pour in the melted butter and stir to combine.
- Add in the two eggs and stir to combine again.
- Add in the milk and stir to combine.
- Add the lemon zest and juice, followed by the poppy seeds. Stir until the seeds have been evenly incorporated.
- Lastly, add in the blueberries and fold them into the batter.
- Fill the muffin tin almost all the way up with the batter.
- Dust with sugar and bake for 30 minutes or until the tops are golden and a knife comes out clean.
Notes
- 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!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: muffins
- Method: baking
- Cuisine: american
Keywords: Blueberry Lemon poppy seed muffins
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