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–+ servings

Lemon Blueberry Poppy Seed Muffins

5 from 3 votes
Light, fluffy and tender lemon poppy seed muffins, with blueberries in them for a little twist.
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Prep Time25 minutes
Cook Time15 minutes
Total Time40 minutes
Servings6 muffins
Calories368 kcal

Ingredients 

Lemon Streusel

  • 28 g unsalted butter (2 tbsp.)
  • 30 g light brown sugar (2 ½ tbsp.)
  • zest of 1 medium lemon
  • 45 g all purpose flour (¼ c. + 2 tbsp.)

Lemon Blueberry Poppy Seed Muffins

  • 100 g granulated sugar (½ c.)
  • zest of 2 medium lemons
  • 70 g unsalted butter (5 tbsp.)
  • 120 g plain whole milk kefir room temperature (½ c.)
  • 1 egg room temperature
  • ½ tsp. vanilla
  • ½ tsp. lemon extract
  • 140 g all purpose flour (1 c. + 2 ½ tbsp.)
  • 1 tbsp. poppy seeds
  • 1 ¼ tsp. baking powder double acting
  • ¼ tsp. salt
  • 120 g blueberries (1 c.)
  • 2 tsp. all purpose flour

Instructions 

Lemon Streusel

  • If you plan on baking off the muffins right away, preheat the oven to 425°F / 220°C and alternate lining a muffin pan with 6 parchment liners. If you plan on letting the batter rest, proceed with this step after letting the batter rest.
  • In a small microwave safe bowl, melt the butter. Zest the lemon into the butter, then add in the brown sugar and flour.
  • Stir the mixture together until you have little clumps of dough. Set aside.

Lemon Blueberry Poppy Seed Muffins

  • Add the sugar to a medium sized mixing bowl. Zest the lemons into the sugar, then use your fingers to rub the lemon zest into the sugar.
  • Melt the butter, then mix it into the sugar mixture.
  • Add in the kefir, egg, vanilla, and lemon extract. Whisk until well combined.
  • Add in the flour, poppy seeds, baking powder, and salt. Fold the dry ingredients into the mixture until only a few streaks of flour remain.
  • Add the blueberries to a separate small bowl, and toss them with 2 tsp. of flour to coat them.
  • Add the blueberries into the batter, and gently fold them into the batter just until no streaks of flour remain.
  • (OPTIONAL) Cover the bowl with plastic wrap and let the batter rest at room temperature for at least 30 minutes and up to 1 hour before baking. This will encourage a more flavorful, higher-rising muffin!
  • Evenly distribute the muffin batter between the six parchment liners, then top the muffins with the lemon streusel.
  • Bake the muffins at 425°F for 5 minutes. Without opening the oven door, reduce the temperature to 350°F / 175°C. Bake for an additional 10-12 minutes, or until a toothpick inserted into the center of the muffins comes out clean.
  • Serve and enjoy!

Notes

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Nutrition

Serving: 1muffinCalories: 368kcalCarbohydrates: 51gProtein: 6gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 65mgSodium: 214mgPotassium: 90mgFiber: 2gSugar: 25gVitamin A: 500IUVitamin C: 2mgCalcium: 139mgIron: 2mg