Lemon Poppyseed Blueberry Muffins

Bright, tangy, and bursting with juicy blueberries, these Lemon Poppyseed Blueberry Muffins are soft, moist, and bakery-style perfect for breakfast or brunch.

Welcome back to my tasty corner of the internet! My name is Merry, and I’m the recipe maker behind merryabouttown.com

I’m all about delicious and easy recipes, and my Lemon Poppyseed Blueberry Muffins are not one to scroll past. Keep on reading below to grab the full recipe!

If you love bright citrus flavor paired with bursts of juicy blueberries, these Lemon Poppyseed Blueberry Muffins are going to be your new favorite! They’re soft, moist, and packed with lemon zest, fresh juice, and a delightful crunch from poppyseeds. Perfect for breakfast, brunch, or a sweet snack.

What ingredients do I need to make these muffins?

Ingredients are quite minimal when it comes to these muffins. Here’s a quick list, but be sure to grab the measurements in my recipe card below

• All-purpose flour
• Granulated sugar
• Baking powder
• Baking soda
• Salt
• Greek yogurt
• Vegetable oil
• Lemons
• Eggs
• Frozen blueberries
• Poppyseeds

Can I use fresh blueberries instead of frozen?

Yes, you can absolutely use fresh blueberries in this recipe. Frozen berries are nice because they hold their shape and don’t burst as easily while you’re mixing the batter, but fresh ones give a juicier bite and can taste a little sweeter depending on the season.

If you use fresh blueberries, just be sure to gently fold them in so they don’t crush and completely color the batter with too much juice.

Do I have to use Greek yogurt?

Greek yogurt gives these muffins their moist, tender crumb and also adds a bit of protein, which makes them feel more filling. If you don’t have Greek yogurt on hand, you can swap in sour cream or plain regular yogurt and the results will still be delicious. Just keep in mind that the texture may be slightly different as Greek yogurt is thicker and richer, so it tends to create a denser, bakery-style muffin.

Can I make these muffins ahead of time?

Yes, these muffins are great for meal prep and make-ahead baking. They’ll stay soft and flavorful for up to three days when stored in an airtight container at room temperature.

Can I freeze these Lemon Poppyseed Blueberry Muffins?

Speaking of storing and making ahead of time: these muffins can absolutely be frozen!

Once prepared and baked, be sure to cool to room temperature.

Once cooled, store in a freezer-friendly container or freezer bag and freeze – they’ll stay good for up to two months.

To serve, just let them thaw on the counter or warm them briefly in the microwave or oven for that fresh-baked taste.

More Lemon-Inspired Baked Goods

If you’re all about a zesty dessert, be sure to check my other recipes:

Lemon Curd Muffins

Glazed Lemon Loaf

Lemon White Chocolate Muffins

How to Make Lemon Poppyseed Blueberry Muffins

Preheat oven to 350 degrees F, and line a muffin pan with paper liners. Set aside.

In a bowl, sift together rflour, sugar, baking powder and soda, and salt.

In a separate bowl, mix together all wet ingredients: yogurt, oil, zest, lemon and egg.

Slowly incorporate the wet ingredients to the dry ingredients until a thick batter forms.

Fold in frozen blueberries and poppyseeds.

Scoop into the muffin tin, filling each section about ¾ of the way.

Bake for 15-17 minutes or until a toothpick comes out clean when inserted into the middle.

Enjoy!

Sweet and tangy, these Lemon Poppyseed Blueberry Muffins have become a family staple in my household! If you decide to whip them up, let me know in the comments how you enjoyed them!