A burst of blueberry in every bite of these zesty Blueberry Lemon Poppyseed Muffins are sure to wake you up and brighten your day! 
I am not sure if you guys love lemons as much as we do, but this family LOVES lemons. As I was making these Blueberry Lemon Poppyseed Muffins, my son was helping me, but all he really wanted was to eat the lemon that I had just zested. We tend to squeeze lemon on most things; Adele's favorite….lemon on carrots (yes, it's really good). We love lemon pepper on eggs, fish and so much more. So naturally Lemon Poppyseed Muffins are a must and why not throw in some fresh blueberries!
The beautiful flavor of lemon kind of makes the sun shine in our house, it is fresh, flavorful and a great way to wake up in the morning. Blueberry Lemon Poppyseed Muffins are a favorite breakfast and snack, they are super tender and moist and not overly sweet. The combination of sour cream with the lemon and blueberries is a win win! 
Blueberry Lemon Poppyseed Muffins
A burst of blueberry in every bite of these zesty lemon poppyseed muffins are sure to wake you up and brighten your day!
Ingredients
- 2 Cups All Purpose Flour
- 2 tsp Baking Powder
- 1 tsp Baking Soda
- ½ tsp Salt
- 1 Cup Granulated Sugar
- 1 Cup Sour Cream
- ½ Cup Vegetable Oil
- 3 Eggs
- 1 Large Lemon, zested (save the juice for the glaze)
- 2 tbsp Poppy Seeds
- 1 Cup Blueberries, Frozen or Fresh
- Garnish: Sugar in the raw
Instructions
- Preheat oven to 350 degrees F, line muffin pans with paper liners
- In a bowl, whisk together flour, baking powder, baking soda, and salt (set aside)
- In a large mixing bowl whisk together sugar, sour cream, vegetable oil, eggs, lemon zest and poppy seeds
- Add in the flour mixture and whisk until the batter is smooth
- Fold the blueberries into the batter just until mixed through (if you over mix the batter can turn blue)
- Scoop the muffin batter into paper lined muffin tin, filling approximately ¾ full
- Sprinkle the top of each muffin with sugar in the raw
- Bake for 20-25 minutes or until golden and muffin springs back when you touch it
- Allow the muffins to cool in the pan for 5-10 minutes
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