Description
These bakery-style lemon poppy seed muffins with blueberries are so moist and are bursting with fresh lemon and blueberry flavor!
Ingredients
Units
Scale
- 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!
