Lemon - Blueberry-Poppy Seed Muffins
Jumbo bakery-sized muffins filled with flavor!
Servings: 12 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.