Blueberry Lemon Poppyseed Muffins

Blueberry Lemon Poppyseed Muffins

Hey guys!  It’s Tiffany from Creme de la Crumb back to share another recipe with you!  In the morning I love me a BIG fat lemon poppyseed muffin. I like it with lots of icing and if I can get it warmed up, I’m in heaven. I recently made some lemon poppyseed muffins but I also had a huge bowl of blueberries in the fridge just dying to be added to the batter so as a last minute thought, I threw them in. Oh my gosh am I glad I did, they are AMAZING! The blueberry-lemon combo is so tasty and the icing and poppyseeds just pull everything together. This is a great way to make busy morning breakfasts easy and delicious!

3.3 from 3 reviews
Blueberry Lemon Poppyseed Muffins
Iced blueberry and lemon poppyseed muffins! So moist and delicious you'll want one every day for breakfast!
Recipe type: Breakfast
  • 3 cups all-purpose flour
  • 3 tablespoons poppy seeds
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 10 tablespoons butter, softened
  • 1 cup light brown sugar
  • 1 tablespoon lemon zest
  • 2 large eggs
  • 1½ cups plain greek yogurt
  • 1 cup fresh blueberries
  • 1 cup powdered sugar
  • 1½ tablespoons lemon juice
  • 1 teaspoon vanilla
  1. Preheat oven to 425. Spray a muffin tin with non-stick spray or line with cupcakes liners and set aside.
  2. Mix flour, poppy seeds, baking powder, baking soda, and salt in a medium bowl.
  3. Beat sugar, butter, and lemon zest on medium speed until light and fluffy. Add eggs, one at a time, mixing until combined. Reduce speed to low and add dry ingredients in two installments, alternating with 3 additions of yogurt. (DO NOT OVER MIX or your muffins will turn out hard and tough) Gently stir in blueberries.
  4. Pour batter evenly into muffin cups. Bake at 475 for 5 minutes. Reduce temperature to 375 and bake 15-18 minutes until muffins are golden brown and an inserted toothpick comes out mostly clean. Remove muffins from oven and allow to cool completely.
  5. Whisk together all icing ingredients. Pour over cooled muffins. Store in airtight container at room temperature up to 3 days.

*Recipe adapted from Kitchen Meets Girl

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Tiffany is the blogger behind Creme de la Crumb.She is a self taught cook and lover of all things white chocolate.She believes that great meals don't have to be difficult, time-consuming, or expensive.She tries to focus on sharing taste-tested recipes that are quick, easy, and crazy delicious-- so we can all spend more time doing the things we love with the people that matter to us the most.

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  1. oh my gosh, YES! I am allllllll over this— and that glaze?! It’s amazing. Seriously. Pinned 🙂

  2. Bessie Fielding says:

    Blueberry Lemon Poppyseed Muffins: you say to preheat the oven at 425 then further down you say bake at 475. Please can you which is the correct temperature.

  3. These look AMAZING!

  4. I felt like the 2 dry then 3 yogurt ratio was weird I definitely ran out of yogurt and with out over mixing I am left with almost a wet dough and you can not pour dough…When it says to pour into cups I feel like I should have more of a batter. I hope this doesn’t suck.

  5. This recipe definitely needs more wet ingredients. I added buttermilk and some veg oil and the dough and the finished muffins were still too dry. The flavors were excellent though.

  6. Very sticky batter…pour? Put in muffin papers and did not settle into tins as too thick. Tasty raw dough. Why two temperarures? Tried 425 5 min…now 375 for remainder….what should temp be? Think some buttermilk would have helped…is recipe correct?

  7. This recipe sounds great!
    Have you ever tried limes instead of lemons for more of a kick?
    Also can you tell us why the recipe calls for the first 5min to be baked at 475?

  8. Is this recipe wrong? I have a blob of sticky dough, not batter that you can “pour”.

  9. Well yes the dough is thick..but they are dense and moist and delicious.I started at 425 then 375 and they were perfect for wet/dry..I just looked and gently mixed accordingly..and they turned out very well.They puff up..just right.You can never have too many blueberry muffin recipes:)

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