This website may contain affiliate links and advertising so that we can provide recipes to you. Read my disclosure policy.
Iced blueberry and lemon poppyseed muffins! So moist and delicious you’ll want one every day for breakfast!
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!
Pin this now to find it later
Pin It
Blueberry Lemon Poppyseed Muffins
Ingredients
- 3 cups all-purpose flour
- 3 tablespoons poppy seeds
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup light brown sugar
- ½ cup + 2 tablespoons butter softened
- 1 tablespoon lemon zest
- 2 large eggs
- 1 ½ cups plain Greek yogurt, full fat
- 1 cup fresh blueberries
Icing
- 1 cup powdered sugar
- 1 ½ tablespoons lemon juice
- 1 teaspoon vanilla
Instructions
- Preheat oven to 425 degrees Fahrenheit. Spray a muffin tin with non-stick spray or line it with cupcake liners and set aside.
- Whisk the 3 cups all-purpose flour, 3 tablespoons poppy seeds, 1 tablespoon baking powder, ½ teaspoon baking soda, and ½ teaspoon salt in a medium bowl.
- Using a hand or stand mixer, whisk the 1 cup light brown sugar, ½ cup + 2 tablespoons butter, and 1 tablespoon lemon zest on medium speed until light and fluffy.
- Add 2 large eggs, one at a time, mixing until combined. Reduce the speed to low and add the flour mixture and 1 ½ cups plain Greek yogurt, alternating yogurt, flour, yogurt, flour, and yogurt. (DO NOT OVER MIX or your muffins will turn out hard and tough) Gently stir in 1 cup fresh blueberries.
- Pour the batter evenly into the muffin cups and bake for 5 minutes. Reduce temperature to 375 degrees Fahrenheit and bake for 15-18 minutes until the muffins are golden brown and an inserted toothpick comes out mostly clean.
- Whisk together the 1 cup powdered sugar, 1 ½ tablespoons lemon juice, and 1 teaspoon vanilla. Pour over cooled muffins and serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
