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!
For the past several years I have created a scavenger hunt for my kids as a way to find their Easter baskets. This year, however, I had a hard time getting into it. I just wasn’t in the mood to create clever little clues. Instead, I decided this was the year I would make their basket search especially challenging by providing only one-word clues.
I thought I was so smart with my crafty one-word clues. It took all three kids exactly 10 minutes to find their baskets. It was a let down for all of us. What made it worse was seeing the neighbor kids run from their back door in search of baskets and eggs as if they were caged animals being released into the wild. They were gleefully skipping from tree to tree, tossing eggs carelessly into their baskets. Jelly beans were raining down all over the grass. They didn’t even pick up the dropped candy because they knew there would be plenty more hidden somewhere in the yard. Our kids stood at our window watching with their jaws hanging open for what seemed like an eternity. Their voyeurism had lasted a good 45 minutes before I pulled them away. The only way I could lift their spirits was to announce that the blueberry muffins were ready.
Blueberry Muffins Save the Day
Sure my neighbors had an overabundance of plastic eggs, but I had jumbo blueberry muffins that were fresh from the oven. These blueberry muffins were so lusciously moist and tender; each bite was speckled with poppy seeds and bursting with fresh blueberries. One look at these Lemon Blueberry Pies or these Lemon Blueberry Cheesecake Cookies and you will know that I love pairing sweet blueberries with the tart taste of lemons. While there isn’t any lemon in these blueberry muffins, each one is topped with a simple, tangy 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.
I am convinced these muffins were my saving grace. It’s hard to be jealous of your neighbor when you are holding a jumbo blueberry muffin.
- 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.
Nutrition InformationYield 12 Serving Size 1
Amount Per Serving Calories 358 Total Fat 11g Saturated Fat 5g Trans Fat 0g Unsaturated Fat 4g Cholesterol 67mg Sodium 490mg Carbohydrates 61g Fiber 2g Sugar 34g Protein 6g