Recipe: Blueberry Lemon Poppy Seed Muffins

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Blueberry Lemon Poppy Seed Muffins

Now that I’m spending more time at home with my family, I have so much more time on my hands. So, I took our current predicament as an opportunity to try new things like baking. I’ve always wanted to try more baking recipes and now, I have this new found love for it.

I remember tasting a blueberry lemon poppy seed muffin at a local bakery a while back and I always wanted to try to recreate it but I just never had the time. Now I do and I’ve enjoyed every minute creating these simple yet super tasty muffins.

Blueberry Lemon Poppy Seed Muffins recipe
blueberry muffins for breakfast

These Blueberry Lemon Poppy Seed Muffins are a tasty variation on the classic lemon and poppy seed muffins, but now bursting with fresh blueberries. These bakery style muffins are perfect for breakfast, brunch or dessert and can be made in 30 minutes.

Blueberry Lemon Poppy Seed Muffins

basket full of blueberry Lemon Poppy Seed Muffins

Categories: breakfast, baking, desserts, quick, 1 bowl, brunch
Serves: 1
Total Time: 35 minutes
Prep Time: 10 minutes
Baking Time: 25 minutes

ingredients for Blueberry Lemon Poppy Seed Muffins


  • 1 ¼ cup fresh blueberries, washed and dried
  • 2 ¼ cup all-purpose flour
  • ½ cup granulated sugar
  • 2 tbsp poppy seeds
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 cup plain whole milk yogurt
  • 2 tbsp fresh lemon juice
  • 1 ½ tbsp/ grated lemon zest
  • 2 large eggs
  • 6 tbsp vegetable oil


Step 1. Preheat oven to 375° F/190 C. Line muffin tins with muffin/cupcake papers.

Step 2. In a large mixing bowl, whisk sugar, oil, and eggs until combined.

Step 3. Add yogurt and lemon juice and whisk until creamy.

Blueberry Lemon Poppy Seed Muffins mixture

Step 4. Whisk in salt, lemon zest, and poppy seeds until thoroughly distributed.

Step 5. Fold in flour, baking powder, and baking soda until just combined – a few lumps are ok, be careful not to over mix.

adding blueberries to muffin mixture

Step 6. Fold in blueberries. Scoop mixture into prepared muffin tins until just at surface.

add to muffin pans

Step 7. Bake for 20-23 minutes until lightly golden on top and a cake tester comes out with just a couple crumbs.

Step 8. Allow to cool in pan for 10 minutes before removing and transferring to cooling rack.

Blueberry Muffins on baking tin
Blueberry Lemon Poppy Seed Muffins on a dry rack

These blueberry lemon poppy seed muffins are best served warm. Great with butter and lemon curd (here’s an easy recipe).

Blueberry Muffins split open


Liked this recipe! Then you’ll love: This Lemon Poppy Seed Overnight Oats Recipe

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