Description
These Blueberry Lemon Poppy Seed Muffins are a delightful combination of tart lemon, sweet blueberries, and crunchy poppy seeds. Moist and fluffy, with a bright citrusy sugar topping, they are perfect for breakfast or a snack. The batter rests before baking, resulting in tender, flavorful muffins with a golden crust.
Ingredients
Scale
Dry Ingredients
- 2 ½ cups all-purpose flour
- 1 tablespoon double-acting baking powder
- 2 tablespoons poppy seeds
- 1 ½ cups blueberries
Wet Ingredients
- 1 cup granulated sugar
- 8 tablespoons salted butter, room temperature
- 2 tablespoons neutral oil (canola or vegetable)
- 2 tablespoons lemon zest
- 2 large eggs, room temperature
- ¾ cup sour cream, room temperature
- 6 tablespoons fresh lemon juice
Lemon Sugar Topping
- ¼ cup granulated sugar
- 2 heaping teaspoons lemon zest
Instructions
- Preheat and Prepare Pans: Preheat the oven to 425°F (218°C). Grease every other well in two muffin pans, for a total of ten wells, including the rims, to allow room for the muffins to expand without sticking.
- Mix Dry Ingredients: In a small bowl, whisk together the all-purpose flour, double-acting baking powder, and poppy seeds. Gently fold in the blueberries to coat them lightly without breaking.
- Cream Butter and Sugar: Using a hand mixer or stand mixer, beat together 1 cup of granulated sugar, room temperature butter, neutral oil, and 2 tablespoons lemon zest until the mixture is light and fluffy. This creates a tender crumb.
- Add Eggs and Dairy: Mix in the eggs thoroughly, then beat in the sour cream and fresh lemon juice until fully incorporated, creating a smooth batter.
- Combine Wet and Dry: Add the dry ingredients to the wet ingredients and gently fold with a rubber spatula until just combined. Avoid over mixing to keep muffins tender. Let the batter rest at room temperature for at least 30 minutes to improve texture and flavor.
- Fill Muffin Pans: Evenly divide the batter into the prepared muffin wells, filling every other well to avoid overcrowding. Each muffin cup will be very full, ensuring a good rise.
- Prepare Lemon Sugar Topping: Rub the remaining 2 teaspoons lemon zest with ¼ cup sugar between your fingers to release the oils and combine. Sprinkle this lemon sugar evenly over the tops of each muffin for a bright and crunchy finish.
- Bake Muffins: Bake at 425°F for 5 minutes to jump-start the rise, then reduce the oven temperature to 350°F and continue baking for 15-17 minutes until a toothpick inserted into the center comes out clean.
- Cool Muffins: Let the muffins cool in the pans for 5 minutes to set, then transfer them to a wire rack to cool completely before serving, preserving their moist texture.
Notes
- Letting the batter rest for at least 30 minutes improves muffin texture and flavor, but it can be rested up to 1 hour.
- Using room temperature ingredients helps the batter to combine smoothly and bake evenly.
- Filling every other muffin well allows enough space for muffin expansion and prevents sticking.
- The initial high temperature baking helps the muffins rise quickly, then lowering the temperature ensures even baking without over-browning.
- Be gentle when folding in blueberries to avoid breaking them and coloring the batter.
