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Blueberry Lemon Poppyseed Muffins

Blueberry Lemon Poppyseed Muffins

Tiffany
Iced blueberry and lemon poppyseed muffins! So moist and delicious you'll want one every day for breakfast!
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Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Breakfast
Cuisine American
Servings 12 Muffins
Calories 353 kcal

Ingredients
  

  • 3 cups all-purpose flour
  • 3 tablespoons poppy seeds
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 10 tablespoons butter softened
  • 1 cup light brown sugar
  • 1 tablespoon lemon zest
  • 2 large eggs
  • 1 1/2 cups plain greek yogurt
  • 1 cup fresh blueberries

Icing

  • 1 cup powdered sugar
  • 1 1/2 tablespoons lemon juice
  • 1 teaspoon vanilla

Instructions
 

  • Preheat oven to 425. Spray a muffin tin with non-stick spray or line with cupcakes liners and set aside.
  • Mix flour, poppy seeds, baking powder, baking soda, and salt in a medium bowl.
  • 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.
  • 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.
  • Whisk together all icing ingredients. Pour over cooled muffins. Store in airtight container at room temperature up to 3 days.

Nutrition

Calories: 353kcalCarbohydrates: 56gProtein: 7gFat: 12gSaturated Fat: 6gCholesterol: 54mgSodium: 253mgPotassium: 230mgFiber: 2gSugar: 30gVitamin A: 338IUVitamin C: 3mgCalcium: 130mgIron: 2mg