Blueberry Lemon Poppy Seed Muffins

 

Ingredients:

For the Muffins:

• 3 cups plus 2 tablespoons all-purpose flour, divided
• 1 tablespoon baking powder
• ½ teaspoon salt
• 8 tablespoons (4 ounces) unsalted butter, at room temperature
• 1 and 1/3 cups granulated sugar
• 3 teaspoons lemon zest, finely grated
• 2 large eggs, at room temperature
• 2 teaspoons pure vanilla extract
• 1 cup full-fat sour cream
• 1/3 cup freshly squeezed lemon juice
• 3 tablespoons poppy seeds
• 1 and 1/2 cups blueberries

For the Lemon Glaze:

• 1 and 1/2 cups confectioners' sugar, sifted
• 2 tablespoons freshly squeezed lemon juice
• 1 teaspoon lemon zest, finely grated
• 2 teaspoons whole milk (more if needed)

Instructions:

For the Muffins:

1. Preheat Oven:

   • Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners and set aside.

2. Prepare Dry Ingredients:

   • In a large bowl, sift together 3 cups of flour, baking powder, and salt. Set aside.

3. Cream Butter and Sugar:

   • In another large bowl, using a handheld electric mixer or a stand mixer fitted with the paddle attachment, cream together the butter, sugar, lemon zest, and vanilla extract on medium speed until light and fluffy, about 3 minutes.

4. Add Eggs:

   • Add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed.

5. Combine Wet Ingredients:

   • In a separate bowl, whisk together the sour cream and lemon juice. Set aside.

6. Coat Blueberries:

   • In a small bowl, toss the blueberries with the remaining 2 tablespoons of flour to coat them lightly. This helps prevent them from sinking in the batter.

7. Mix Batter:

   • With the mixer on low speed, alternate adding the flour mixture and the sour cream mixture to the butter mixture, beginning and ending with the flour mixture. Mix just until combined; do not overmix.
   • Gently fold the coated blueberries and poppy seeds into the batter.

8. Fill Muffin Tin:

   • Divide the batter evenly among the prepared muffin cups.

9. Bake:

   • Bake for 25 to 27 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out clean or with a few moist crumbs. Let the muffins cool in the pan for 10 minutes before transferring them to a cooling rack.

For the Lemon Glaze:

1. Make Glaze:

   • In a medium bowl, whisk together the confectioners' sugar, lemon juice, lemon zest, and milk until smooth. Add more milk if needed to reach your desired consistency.

2. Glaze Muffins:

   • Drizzle the lemon glaze over the muffins right before serving.

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Enjoy these muffins as a sweet treat for breakfast or a delightful snack! If you try the recipe, don’t forget to share your experience on Instagram using the hashtag #BakerByNature.