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–+ servings
5 from 3 votes

Lemon Blueberry Poppy Seed Muffins

Light, fluffy and tender lemon poppy seed muffins, with blueberries in them for a little twist.
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Prep Time:25 minutes
Cook Time:15 minutes
Total Time:40 minutes
Course: Breakfast
Cuisine: American
Keyword: blueberry, lemon, muffins, poppy seed, small batch, streusel
Servings: 6 muffins
Calories: 368kcal

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

  1. 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.
  2. In a small microwave safe bowl, melt the butter. Zest the lemon into the butter, then add in the brown sugar and flour.
  3. Stir the mixture together until you have little clumps of dough. Set aside.

Lemon Blueberry Poppy Seed Muffins

  1. 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.
  2. Melt the butter, then mix it into the sugar mixture.
  3. Add in the kefir, egg, vanilla, and lemon extract. Whisk until well combined.
  4. 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.
  5. Add the blueberries to a separate small bowl, and toss them with 2 tsp. of flour to coat them.
  6. Add the blueberries into the batter, and gently fold them into the batter just until no streaks of flour remain.
  7. (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!
  8. Evenly distribute the muffin batter between the six parchment liners, then top the muffins with the lemon streusel.
  9. 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.
  10. Serve and enjoy!

Notes

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Nutrition

Serving: 1muffin | Calories: 368kcal | Carbohydrates: 51g | Protein: 6g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 65mg | Sodium: 214mg | Potassium: 90mg | Fiber: 2g | Sugar: 25g | Vitamin A: 500IU | Vitamin C: 2mg | Calcium: 139mg | Iron: 2mg