Blueberry Lemon Poppy Seed Muffins

These BIG bakery-style Blueberry Lemon Poppy Seed Muffins are so darn good! Especially with a cup of coffee.

Servings: 12 muffins

Author : Ashley Manila

Ingredients

For the Blueberry Lemon Poppy Seed Muffins:

• 3 cups plus 2 tablespoons all-purpose flour, divided
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 8 tablespoons (4 ounces) unsalted butter, at room temperature
• 1 and 1/3 cups granulated sugar
• 3 teaspoons lemon zest, finely grated
• 2 large eggs, at room temperature
• 2 teaspoons pure vanilla extract
• 1 cup full-fat sour cream
• 1/3 cup freshly squeezed lemon juice
• 3 Tablespoons poppy seeds
• 1 and 1/2 cups blueberries

For the Lemon Glaze:

• 1 and 1/2 cups confectioners' sugar, sifted
• 2 tablespoons freshly squeezed lemon juice
• 1 teaspoon lemon zest, finely grated
• 2 teaspoons whole milk, more if needed to achieve desired consistency

Instructions

For the Blueberry Lemon Poppy Seed Muffins:

1. Preheat oven to 400 degrees (F). Line a 12 cup muffin tin with paper liners; set aside.

You can visit bakerbynature.com for full instructions.

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