These simple blueberry lemon poppy seed muffins are made in one bowl! They're super soft and moist thanks to buttermilk and neutral oil. Since they're made with oil, you don't even need a mixer - just a bowl and a whisk. You get tons of lemon flavor from fresh lemon zest and lemon juice, and they're then loaded up with fresh blueberries. These blueberry lemon poppy seed muffins (wow, that's a mouthful) are perfect for weekend brunches!
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After making my easy one bowl buttermilk blueberry muffins, I knew I wanted to make a lemon poppy seed version!
Just like all my other muffin recipes, I'm using my tried-and-true muffin base recipe. Using oil instead of butter keeps the muffins soft for DAYS, plus it means I don't have to drag out my stand mixer or handheld mixer - that's a win for me.
By using both lemon juice and lemon zest, we're getting a ton of fresh and bright lemon flavor. I added poppy seeds because there is nothing more cheerful than a poppy seed muffin (that sounds weird, but you get what I mean).
I've finished them with a spoonful of sparkling sugar because who can say no to a sparkly muffin? Not me!
If you want even more lemon flavor, how about brushing them with lemon curd right when they're out of the oven, like I did with my simple lemon curd muffins? Or if you're a chocolate lover (who isn't?), try my chocolate strawberry muffins using fresh strawberries!
Why you'll love this recipe!
- One Bowl: these blueberry lemon poppy seed muffins are made in one bowl, you don't even need a mixer! Just your whisk and a rubber spatula, then you're good to go.
- Packed with Flavor: you get so much flavor with the fresh lemons and juicy blueberries, these are the perfect muffins for a Spring brunch (and hey, invite me!!)
Grab your 12 key ingredients!
- Buttermilk: I love love love using buttermilk in my recipes! It reacts with the leaveners, so the muffins get a bit taller. It has a bit of a tang to it and adds more moisture to the muffins!
- Oil: make sure you use a neutral oil like vegetable oil, canola oil, or sunflower oil - we want something with no flavor or smell to it.
- Lemon: you'll need a fresh lemon for the zest and the juice, I don't recommend using bottled lemon juice - let's use the real deal, people!
- Poppy Seeds: kind of a must have for poppy seed muffins. Or hey, leave them out and you've got lemon blueberry muffins!
- Blueberries: note that I've only tested these muffins with fresh blueberries. You could swap them out for frozen blueberries, just don't defrost them. Frozen blueberries do tend to dye batter purple so keep that in mind!
How to Make This Recipe
- Step 1: In a large mixing bowl, whisk together the wet ingredients.
- Step 2: Add the dry ingredients and mix with a rubber spatula until just combined. It's fine if it's a little lumpy!
- Step 3: Stir in the fresh blueberries and poppy seeds. Optional, but you can let the batter rest at room temperature (covered) for up to an hour.
- Step 4: Preheat the oven to 425ºF and line two muffin pans with liners, only lining every other cavity. Fill the liners to the top. Bake in the preheated oven for 5 minutes, then without opening the door, turn the temperature down to 350ºF and bake for another 18-20 minutes.
Different types of ovens
You can see that the muffin tops on these muffins are different from my blueberry buttermilk muffins and chocolate chip muffins, even though they use the same base recipe. Why? Because I'm using a different type of oven. Those muffins were made in a regular oven, while these lemon blueberry poppy seed muffins were made in a fan-assisted oven (hopefully in the next month or two I'll get my precious regular oven back!)
If you put too much batter in a muffin pan in a fan oven, they'll come out lopsided and won't get those beautiful muffin tops. So to keep those muffin tops lookin' cute, I didn't fill them as much.
So if you're using a regular conventional oven and not a convection oven, fill them up to the top and you will get big bakery style muffin tops!
Bakery Style Muffin Tops!
- Resting Time: let the muffin batter rest for 30-60 minutes at room temperature before filling up the muffin pan. This allows the baking soda and baking powder to start activating and working. If you do this, just make sure to gently scoop out the muffin batter so it doesn't deflate.
- Every Other Cavity: wow, I hate writing the word cavity but I don't know how else to explain this. By only filling every other muffin hole in the pan, you're giving the muffin tops more space to grow.
- Initial High Heat: starting with a high heat for the first 5 minutes is again going to help the leaveners work quickly, giving us taller muffin tops.
Storage & Freezing
I recommend storing these muffins in an airtight container at room temperature for 2-3 days or in the fridge for 4-5 days.
To freeze, place in a freezer bag and freeze for up to 2 months. Let thaw overnight in the fridge or for a few hours at room temperature.
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Thank you!
Ella
Recipe
Easy Blueberry Lemon Poppy Seed Muffins (One Bowl Recipe)
Equipment
- 2 Muffin pans
Ingredients
Blueberry Buttermilk Muffins
- 3 cups (360 grams) all purpose flour
- 3 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 cup (227 ml) buttermilk room temperature
- 1 cup (200 grams) granulated sugar
- ½ cup (100 ml) neutral oil
- 2 teaspoons vanilla extract
- 2 large eggs
- zest of 1 lemon
- 1 tablespoon fresh lemon juice
- 1 ½ cups (222 grams) fresh blueberries rinsed and patted dried
- 2 tablespoons poppy seeds
Instructions
Make Muffins
- In a large bowl, whisk the flour with the baking powder, baking soda and salt. Set aside.3 cups (360 grams) all purpose flour, 3 teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon kosher salt
- In another bowl, whisk the eggs with the sugar, oil, buttermilk, lemon zest, lemon juice, and vanilla extract.1 cup (227 ml) buttermilk, 1 cup (200 grams) granulated sugar, ½ cup (100 ml) neutral oil, 2 teaspoons vanilla extract, 2 large eggs, zest of 1 lemon, 1 tablespoon fresh lemon juice
- Pour the wet ingredients into the dry, using a rubber spatula to mix the muffin batter together until just combined. Gently stir in the fresh blueberries and poppy seeds.1 ½ cups (222 grams) fresh blueberries, 2 tablespoons poppy seeds
- Cover the bowl with plastic wrap and let sit at room temperature for 1 hour. This is optional but will give you taller muffin tops!
- Heat oven to 425°F/220°C. Line 2 muffins pans with 11 muffin liners, so every other hole in the muffin pan is lined.
- Using a spoon or an ice cream scoop, gently scoop out the blueberry muffin batter into the prepared liners. Fill each one to the very top. If you want, sprinkle over some sparkling sugar or extra blueberries.
- Bake one muffin pan at a time. Bake for 5 minutes, then without opening the oven, decrease the oven temperature to 350℉/175℃ and bake for an additional 18-20 minutes.
- Take the muffins out of the oven when they're golden brown. Let sit in the muffin pan for 10 minutes before removing to cool completely on a wire cooling rack.
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