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

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A burst of blueberry in every bite of these zesty lemon poppyseed muffins are sure to wake you up and brighten your day! 

• Author: Kristen Massad

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

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Instructions

1. Preheat oven to 350 degrees F, line muffin pans with paper liners
2. In a bowl, whisk together flour, baking powder, baking soda, and salt (set aside)
3. In a large mixing bowl whisk together sugar, sour cream, vegetable oil, eggs, lemon zest and poppy seeds
4. Add in the flour mixture and whisk until the batter is smooth
5. Fold the blueberries into the batter just until mixed through (if you over mix the batter can turn blue)
6. Scoop the muffin batter into paper lined muffin tin, filling approximately ¾ full
7. Sprinkle the top of each muffin with sugar in the raw
8. Bake for 20-25 minutes or until golden and muffin springs back when you touch it
9. Allow the muffins to cool in the pan for 5-10 minutes