How To Make Blueberry Lemon Poppyseed Muffins
Baked in 15 minutes, these poppyseed muffins will surely bring delight with their fluffy and moist blueberry and lemon base, drizzled with sweet icing.
Preheat oven to 425 degrees F. 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, 1 at a time, mixing until combined. Reduce speed to low and add dry ingredients in 2 installments, alternating with 3 additions of yogurt. Do not overmix. Gently stir in blueberries.
Pour batter evenly into muffin cups. Bake at 475 degrees F for 5 minutes. Reduce temperature to 375 degrees F and bake for 15 to 18 minutes until muffins are golden brown and an inserted toothpick comes out mostly clean.
Remove muffins from the oven and allow them to cool completely.
Whisk together all the icing ingredients. Pour over cooled muffins.
Serve and enjoy.
- Calories: 347.48kcal
- Fat: 13.57g
- Saturated Fat: 7.68g
- Trans Fat: 0.39g
- Monounsaturated Fat: 2.96g
- Polyunsaturated Fat: 1.30g
- Carbohydrates: 49.87g
- Fiber: 1.63g
- Sugar: 24.22g
- Protein: 7.52g
- Cholesterol: 61.23mg
- Sodium: 275.02mg
- Calcium: 164.27mg
- Potassium: 92.72mg
- Iron: 2.08mg
- Vitamin A: 94.66µg
- Vitamin C: 2.60mg
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