Lemon Poppy Seed Blueberry Muffins


As I’ve gotten old and settled down (watch out for any Back-In-My-Day diatribes, kids), I’ve come to appreciate Sundays. They’re days that we clean our apartment, plan our meals for the week ahead, go grocery shopping, and tackle any big cooking projects. Sunday is also the day most likely to see a fancy breakfast coming out of our kitchen. Sundays are quiet days, they’re productive days, and, in some ways, they’re my favorite day of the week (assuming I can hold at bay the thoughts about the weekend ending and all of that).

This Sunday I decided to make lemon poppy seed blueberry muffins. I’ve made (and love) lemon poppy seed muffins before, and adding some sweet blueberries to the tangy batter seemed like a risk worth taking. It was.


Recipe adapted from BrownEyedBaker:

Yield: 12 muffins

Prep Time: 20 minutes

Bake Time: 18 to 20 minutes


2/3 cup sugar
Grated zest and juice of 1 lemon
2 cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon salt
¾ cup sour cream
2 eggs
1 teaspoon pure vanilla extract
½ cup unsalted butter, melted and cooled
2 tablespoons poppy seeds
6 ounces of blueberries

1. Center a rack in the oven and preheat the oven to 400 degrees F. Butter or spray the 12 molds in a regular-size muffin pan or fit the molds with paper muffin cups.

2. In a large bowl, rub the sugar and lemon zest together with your fingertips until the sugar is moist and the fragrance of lemon strong. Whisk in the flour, baking powder, baking soda and salt. In a large glass measuring cup or another bowl, whisk the sour cream, eggs, vanilla, lemon juice and melted butter together until well blended. Pour the liquid ingredients over the dry ingredients and, with the whisk or a rubber spatula, gently but quickly stir to blend. Don’t worry about being thorough – a few lumps are better than over mixing the batter. Fold in the poppy seeds and blueberries. Divide the batter evenly among the muffins cups.

3. Bake for 18 to 20 minutes, or until the tops are golden and a thin knife inserted into the center of the muffins comes out clean. Transfer the pan to a rack and cool for 5 minutes before carefully removing each muffin from its mold. Store leftovers in an airtight container at room temperature.

The muffins are dense and not too sweet. Perfect for a grey Sunday or weekday-morning treat, and a great way to use the blueberries you might have overpurchased in a fit of Spring! Now! ecstasy.