Don’t you just love a good muffin? Muffins are quick and easy to make and so delicious! These jumbo bakery-sized muffins are full of flavor and so tender.
Start by combining flour, baking powder, baking soda, salt and poppy seeds in a bowl and set aside.
Cream butter and sugar, add lemon zest and mix together. Add eggs, one at a time, and beat until combined.
Add dry ingredients alternately with yogurt. Fold in blueberries.
Divide batter evenly among the prepared muffin cups. Bake 25-30 minutes, rotating the tin halfway through baking.
While the muffins are baking, heat 1/4 cup sugar and 1/4 cup lemon juice in a saucepan until the sugar dissolves and the mixture forms a light syrup, about 3-4 minutes.
When muffins are golden brown and an inserted toothpick just has a few crumbs attached, they are ready to be removed from the oven.
Brush the warm syrup over the warm muffins.
YUM! Just look at that muffin! Wonderful for breakfast or to snack on anytime of day!
Lemon – Blueberry-Poppy Seed Muffins
Ingredients
Muffins
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3 tablespoons poppy seeds
- 10 tablespoons unsalted butter, softened
- 1 3/4 cup, plus 3 tablespoons sugar
- 1 tablespoon grated lemon zest
- 2 large eggs
- 1 1/2 cups plain low-fat yogurt
- 7 1/2 ounces fresh blueberries
Syrup
- 1/4 cup sugar
- 1/4 cup lemon juice
Instructions
Muffins
- Adjust oven rack to lower-middle position and heat oven to 375°. Spray 12-cup muffin tin with vegetable oil spray. Mix flour, baking powder, baking soda, salt and poppy seeds in a medium bowl. Set aside.
- Using a stand mixer fitted with paddle, beat butter and sugar on medium-high speed until pale and fluffy, about 3 minutes. Add lemon zest and mix. Add eggs, one at a time, and beat until combined. Reduce speed to low and add dry ingredients in 2 additions, alternating with 3 additions of yogurt, scraping down bowl as needed. Fold in blueberries.
- Divide batter evenly among prepared muffin cups. Bake until the muffins are golden brown and toothpick inserted in center of muffin comes out with few crumbs attached, 25-30 minutes, rotating muffin tin halfway through baking. After removing from the oven, brush warm syrup (below) over the warm muffins. Let cool in muffin tin 5-10 minutes, then carefully move to cooling rack.
Syrup
- While muffins are baking, heat the sugar and lemon juice in a small saucepan until the sugar dissolves and the mixture forms a light syrup, about 3-4 minutes. Brush warm syrup over warm muffins.
