Blueberry Lemon Poppyseed Muffins
Iced blueberry and lemon poppyseed muffins! So moist and delicious you'll want one every day for breakfast!
Servings: 12 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
Calories: 353kcal | Carbohydrates: 56g | Protein: 7g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 54mg | Sodium: 253mg | Potassium: 230mg | Fiber: 2g | Sugar: 30g | Vitamin A: 338IU | Vitamin C: 3mg | Calcium: 130mg | Iron: 2mg
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