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Blueberry Lemon Poppy Seed Muffins

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Delightful muffins that balance sweet and tangy flavors, perfect for breakfast or snacks.

Ingredients

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  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1/2 cup granulated sugar
  • 1 tablespoon poppy seeds
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, melted
  • 2 large eggs
  • 1/2 cup milk
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest
  • 1 cup fresh blueberries

Instructions

  1. Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners.
  2. Combine in a large bowl the all-purpose flour, whole wheat flour, sugar, poppy seeds, baking powder, baking soda, and salt.
  3. Whisk together in another bowl the melted butter, eggs, milk, lemon juice, and lemon zest.
  4. Pour the wet ingredients into the dry ingredients and mix until just combined. Gently fold in the blueberries.
  5. Divide the batter among the muffin cups, filling them about 2/3 full.
  6. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
  7. Allow to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Notes

Be gentle when folding in the blueberries to prevent them from breaking. For added flavor, sprinkle sugar on top before baking.

Nutrition

Find it online: https://tashirecipez.com/blueberry-lemon-poppy-seed-muffins/

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