Blueberry Lemon Poppy Seed Muffins

Blueberry Muffin is one of Strawberry Shortcake’s best friends in the Berry Bitty City. These delicious treats are a mashup of Blueberry Muffin’s favorite flavors that are packed with bursting bright zingy flavor!


All-purpose flour – 2 cups
Poppy seeds – 2 tbsp
Fresh blueberries – 1 cup
Baking powder – 1 tsp
Granulated sugar – 1-1/2 cups
Eggs- 2
Vanilla extract – 2 tsp
Sour cream – 1 cup
Lemon – 1 zested and juiced
Unsalted butter- 1 stick
Salt- To taste

Method: Preheat the oven to 400 degrees (F). Line a 12 cup muffin tin with paper liners and keep it aside. In a large bowl, combine together the flour, baking powder, and salt. Make a well in the center and add the sugar, lemon zest, and vanilla extract. Mix the ingredients until they are just mixed. Add the eggs, one at a time, beating well after each addition. Add the sour cream and lemon juice. Whisk well to combine. Fold in the blueberries and poppy seeds into the batter, mixing just until evenly combined. Using an ice cream scoop, dollop the batter evenly into the prepared muffin cups. Bake for 20-25 minutes or until the top of the muffins are lightly golden brown and a toothpick inserted in the middle comes out clean. Remove from oven and cool the muffins.

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