These one bowl blueberry lemon and poppy seed muffins are bursting with sweet jammy blueberries, flavoured with a hint of lemon and drizzled with a zesty lemon glaze. Simple to make and super tasty, they make the perfect weekend baking treat!
I’m so excited to share these (better than the bakery) Blueberry Lemon and Poppy Seed Muffins. Moist and tender muffins studded with sweet jammy blueberries, flavoured with the perfect hint of lemon, and served warm, fresh from the oven, with a zesty sweet lemon glaze. Perfect for all the delicious summer berries coming into season!
These muffins are simple to make, absolutely delicious and the perfect weekend bake!
Why you’ll love these blueberry lemon and poppy seed muffins
- delicious
- chock full of blueberries
- zesty
- wonderfully moist and tender
- gorgeously golden
- come together in 1 bowl
- bake in 10 minutes
- frozen blueberries work beautifully in this recipe
- are freezer friendly
- and lunch box friendly too!
CAN I USE FROZEN BLUEBERRIES FOR MUFFINS?
Yes you can! Frozen blueberries work just as well as fresh blueberries in this recipe. And the best part, you don’t even have to thaw them! Simple toss frozen blueberries in a little flour to coat before adding them to the muffin batter. This prevents the frozen blueberries sinking to the bottom of the muffins.
HOW TO FREEZE MUFFINS?
Be sure to cool muffins completely before wrapping and freezing. To freeze, wrap individual muffins (this makes for simple defrosting) securely in cling film, or place in air-tight freezer bags. Label with the name of the recipe and the date. Muffins will keep in the freezer for up to 3 months.
HOW TO DEFROST MUFFINS?
Place muffins on the counter (or fridge over night) until thawed. To reheat: simply heat muffins in the microwave until hot. Smear with a little butter and enjoy.
To make your own blueberry lemon poppy seed muffins follow these simple steps…
Begin by preheating your oven to 180 C. Line a 12 hole muffin tin with papers and set aside.
Place the eggs, oil, sour cream (or yoghurt), brown sugar and vanilla into a large bowl and whisk until combined.
Add the buckwheat flour, plain wholemeal flour, baking powder and salt and gently stir to combine. Do not over mix.
Add the blueberries, lemon zest and juice and poppy seeds. Gently stir to combine.
Evenly divide the mixture between the prepared tin and top each muffin with a few extra blueberries.
Bake for 10-12 minutes or until golden and when a skewer inserted removes cleanly.
Allow the muffins to cool for 5-10 minutes before placing the muffins on a wire rack to cool completely.
To make the lemon drizzle: place the icing sugar and lemon juice into a small bowl and stir to combine. Drape each muffin with a little of the drizzle and top with extra poppy seeds.
Serve immediately. Or store in the fridge. These muffins are also freezer friendly.
MORE MUFFIN RECIPES
raspberry and banana breakfast muffins
blueberry lemon and spelt muffins
strawberry banana and cacao nib muffins
one bowl banana and carrot mini loaves (or muffins)
wholemeal lemon ricotta and chia muffins
★ DID YOU MAKE THIS RECIPE? PLEASE GIVE IT A STAR RATING BELOW!
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one bowl blueberry lemon poppy seed muffins
- Total Time: 30 mins
- Yield: 12 1x
Description
These one bowl blueberry lemon and poppy seed muffins are bursting with sweet jammy blueberries, flavoured with a hint of lemon and drizzled with a zesty lemon glaze. Simple to make and super tasty, they make the perfect weekend baking treat!
Ingredients
Blueberry Lemon Poppy Seed Muffins:
- 2 eggs
- 3/4 cup (180 ml) lightly flavoured olive oil
- 1 cup (250 ml) sour cream (OR greek yoghurt)
- 1/2 cup (85 grams) brown sugar
- 1 teaspoon vanilla bean paste (OR extract)
- 1 cup (125 grams) buckwheat flour (OR 1 cup (150 grams) plain wholemeal flour)
- 1 cup (150 grams) plain wholemeal flour
- 2 teaspoons baking powder
- pinch of salt
- 1 cup (100 grams) (fresh or frozen) blueberries, PLUS extra to decorate
- zest and juice of 2 lemons
- 1/3 cup (40 grams) poppy seeds, PLUS extra to decorate
Lemon drizzle (optional):
- 1 cup (130 grams) icing (confectioners sugar)
- juice of half a lemon
Instructions
To make the blueberry lemon poppy seed muffins:
- Preheat oven to 180 C (350 F) and line a 12 hole muffin tin with papers. Set aside.
- Place the eggs, oil, sour cream, sugar and vanilla into a large bowl and whisk to combine.
- Add the buckwheat flour, plain flour, baking powder and salt and using a wooden spoon gently stir to combine. Do not over mix.
- Gently fold through the blueberries, lemon zest and juice and poppy seeds.
- Evenly divide the mixture between the prepared tin.
- Top each muffin with extra blueberries.
- Bake for 10-12 minutes or until a skewer inserted removes cleanly. Allow the muffins to cool for 5-10 minutes before placing on a wire rack to cool completely.
To make the lemon drizzle:
- Place the icing sugar and lemon juice into a small bowl and stir to combine.
- Drizzle over the cooled muffins and top with extra poppy seeds to decorate. Serve immediately.
Notes
Muffins best kept in an air tight container in the fridge. Will keep for 2-3 days.
Muffins are freezer friendly. Store in an air tight container or zip lock bag. Will keep for 3 months.
Both fresh and frozen blueberries work for this recipe.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Muffins
- Method: Baking
- Cuisine: American
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I didn’t like them and so did my toddler. Lemon gave very bitter taste, i think 2 lemons was too much. I also tried to add little bit more sugar, but it didn’t help much. But i will try some other muffin receipe.
I halved the lemon and they were still far too sour… My kid took one bite and said ‘these taste like they have never seen the sunlight’ 😂 and refused to eat any more. Think the recipe needs some revision stat!