Blueberry Muffins with Poppyseeds are the perfect way to kick off your morning
Moist and tender blueberry muffins filled with poppy seeds then drizzled with a simple lemon glaze.
These blueberry muffins were so lusciously moist and tender; each bite was speckled with poppy seeds and bursting with fresh blueberries. While there isn’t any lemon inside these blueberry muffins, each one is topped with a simple, tangy lemon glaze. I used Unsweetened Vanilla Almond Milk in both my blueberry muffin batter and in my glaze. The vanilla almond milk added flavor and kept the muffins so fluffy and light; it was the perfect complement to these simple muffins.
Blueberry Lemon Poppy Seed Muffins
These blueberry poppy seed muffins are a delicious blend of flavors in every bite. From the flavorful poppy seeds to the soft muffin and the bursting fresh blueberries in every bite these muffins are simply incredible. The simple lemon glaze on top also helps to elevate these lemon blueberry poppy seed muffins to new heights. These muffins are sure to become an instant favorite!
For the muffins you will need:
- All-purpose flour
- Granulated sugar
- Baking powder
- Unsweetened Vanilla Almond Breeze Almond Milk
- Melted butter
- Poppy seeds
- Fresh blueberries
For the glaze, you will need:
- Powdered sugar
- Unsweetened Vanilla Almond Breeze Almond Milk
- Lemon zest
- Lemon juice
How to Make Blueberry Muffins with Poppyseeds
- Preheat your oven to 450 degrees F.
- Spray 12 large muffin cups with nonstick cooking spray and then set it aside.
- Combine the flour, sugar, baking powder, salt, and poppy seeds in a large bowl.
- In another bowl whisk together the eggs, almond milk, and melted butter.
- Carefully stir the egg mixture into the flour mixture and stir until just moistened.
- Toss the fresh blueberries with a tablespoon of flour then stir them into the batter.
- Fill each muffin cup with a large cookie scoop and bake in the oven for 10-12 minutes or until golden brown.
- Allow the muffins to cool completely.
- Prepare the glaze by whisking together the ingredients until smooth.
- Drizzle over the top of the muffins or dip the muffins into the glaze.
Why do you toss blueberries in flour before adding to muffin mix?
By coating the fresh blueberries in flour before adding them to the batter you give them a nice coating that can help them to “stick” and stay in place. This means that as the muffins bake you won’t have to worry about the blueberries all sinking to the bottom of the muffin as they can remain scattered throughout.
How long are blueberry poppy seed muffins good for?
These muffins can be kept stored in an airtight container at room temperature for up to 4 or 5 days. For the best tasting results, I recommend eating them within 2 or 3 days as that’s when they’ll still taste deliciously fresh.
Can I use frozen blueberries?
Yes, you can use frozen blueberries in place of the fresh ones but make sure to not thaw the blueberries beforehand. If you are going to use frozen berries, do it while they are still frozen. No additional bake time or steps is needed because the berries will thaw and cook up properly as the muffins bake.
For more delicious muffin recipes check out these tasty suggestions:
- White Chocolate Chip Lemon Muffins with Macadamia Nut Streusel
- Caramel Macchiato Chocolate Muffins
- Milky Way Mini Monkey Bread Muffins
- Caramel Apple Monkey Bread Muffins
- Lemon Raspberry Muffins
- Hazelnut Banana Muffins
Blueberry Muffins with Poppyseeds
Moist and tender blueberry muffins filled with poppy seeds then drizzled with a simple lemon glaze are the perfect way to kick off your morning!
- 3 cups flour
- 1 cup sugar
- 1 tablespoons baking powder
- 1 1/2 teaspoons salt
- 3 eggs
- 1 1/2 cups Unsweetened Vanilla Almond Breeze Almond Milk
- 1/2 cup butter, melted
- 2 1/2 tablespoons poppy seeds
- 2 cups fresh blueberries
- 1 tablespoon flour
- 1 1/2 cups powdered sugar
- 2 tablespoons Unsweetened Vanilla Almond Breeze Almond Milk
- Lemon zest
- 1 tablespoon lemon juice
- Preheat oven to 450 degrees.
- Spray 12 large muffin cups with non-stick spray and set aside.
- In a large bowl, combine flour, sugar, baking powder, salt and poppy seeds.
- In a separate bowl, whisk together eggs, almond milk and melted butter. Carefully stir egg mixture into flour mixture, stirring just until moistened.
- Toss fresh blueberries with the tablespoon of flour. Carefully stir in blueberries and poppy seeds.
- Fill each muffin cup with a large cookie scoop. Bake muffins for 10-12 muffins or until golden brown, remove from oven and allow muffins to cool completely.
- To make the glaze, whisk together powdered sugar, almond milk, lemon zest and lemon juice. Drizzle glaze over cooled muffins or dip the tops of each muffin into the glaze.
Amount Per Serving Calories 358Total Fat 11gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 4gCholesterol 67mgSodium 490mgCarbohydrates 61gFiber 2gSugar 34gProtein 6g
Julie Evink says
Bah ha ha why do we always think we are the doing awesome and then some other dang parent shows us up and our bubbles are burst? I’m so glad these muffins saved the day!
Dorothy @ Crazy for Crust says
Our Easter bunny revolted this year, threw eggs around the house, and plopped the basket on the kitchen counter. Ha!! These muffins are SO gorgeous Tanya, and I love that milk so much!
these look so delicious! I love blueberry pastries so much! thanks for sharing 🙂
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The Easter Bunny was fairly laid back at our house too, and I don’t feel guilty one little bit. But these muffins look FABULOUS!
Stephanie, Somewhat Simple says
Tanya these look amazing!
Thanks for linking to Link Party Palooza! Hope you’re having a great weekend!
The muffins look so great! I love blueberry! Thanks for sharing at #HomeMattersParty hope to see you back!
Theresa @DearCreatives says
Yum! Thanks so much for sharing your recipe at the Inspiration Spotlight party. Pinned & shared.