With my parents' Washington trip coming up, my mom wanted to use up the last of the blueberries from the previous year's trip... as well as make a portable breakfast treat to enjoy on the road! This Blueberry Lemon Poppy Seed Muffin recipe was originally a breakfast cake recipe, courtesy of The Pescetarian and the Pig. These muffins are moist and sweet, light and airy... and the lemon flavor really comes through too!!
Blueberry Lemon Poppy Seed Muffins
1/2 cup unsalted butter
3/4 cup brown sugar
1 tsp. vanilla extract
1/2 cup lemon juice
1 tbsp. lemon zest
2 cups flour
1/2 tsp. baking soda
1/2 tsp. sea salt
1 tbsp. poppy seeds
1 1/2 cup frozen blueberries, partly-thawed
1 cup powdered sugar
2 tbsp. lemon juice
lemon zest for garnish
Preheat oven to 350°.
In your mixer, mix butter and sugar until creamy. Add vanilla, then eggs one at a time until well blended.
Add lemon juice and lemon zest.
In a separate bowl, mix flour, baking soda, and salt. Slowly add to the butter mixture with your mixer going.
Add poppy seeds.
Remove bowl from mixer and mix in blueberries with a spoon or spatula.
Line a muffin pan with 12 cupcake papers. Fill each about 3/4 full with batter.
Place in the oven for 24-26 minutes.
Remove from oven and allow muffins to cool for a few minutes before removing from the muffin pan. Place muffins on a cooling rack to cool completely.
To make lemon glaze, add one Tbsp. lemon juice into 1 cup powdered sugar and stir well. Add more lemon juice, 1 tsp. at a time, until glaze becomes like a very thick syrup.
Drizzle over cooled muffins and serve!
Oh yum!!!! These muffins turned out great... perfect texture and taste. I will definitely make them again!
Looking forward to a new batch of hand-picked Washington blueberries soon...