Lemon Poppyseed Blueberry Muffins
I don’t know about you, but my markets are still exploding with fresh, sweet blueberries. Having recently discovered the power of a good blueberry-lemon combo, I was on the hunt for more ways to play with this flavor pair. It seemed only natural to combine a classic lemon poppyseed muffin with some sweet blueberries.
When I was a kid, my family would buy the huge muffin variety packs from [insert the name of your favorite warehouse store that sells mayo by the gallon] and as soon as the double-chocolate muffins were gone (ok, lets be honest, these were really just an excuse to eat cake for breakfast) I’d head straight for the lemon poppyseed. They were endlessly moist and not overpoweringly sweet. Just perfect. This recipe captures that lemon essence and adds a burst of blueberry goodness.
This recipe uses a sour cream base which makes the muffins tangy and moist. I kept these in an airtight container for a week and the last one was still delicious! The recipe was adapted from Dorie Greenspan’s recipe so clearly it’s a winner. Next time I will be sure to press the blueberries down into the muffin dough before baking. This will keep them inside the muffins and prevent the lovely smeared blue effect that resulted in this batch.
According to Martha, poppyseeds can go rancid very quickly. Believing nearly everything Martha says, I keep my poppyseeds in the freezer to keep them fresh as long as possible. Poppyseeds can be expensive and you don’t want them to go bad before you can use them, so toss them in the freezer to prolong their life. Heed the wise words of Martha or suffer the consequences of rancid poppyseeds.
Lemon Poppyseed Blueberry Muffins
2/3 cup sugar
1 lemon, zest and juice
2 cups white whole wheat flour*
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup sour cream
2 large eggs
1 teaspoon pure vanilla extract
1 stick (8 tablespoons) unsalted butter, melted and cooled
2 tablespoons poppyseeds
1 cup blueberries**
- Preheat an oven to 400 degrees. Grease and flour a regular-sized muffin pan or line with paper liners.
- In a large bowl, combine the sugar and the lemon zest. Mix the zest and the sugar together with a fork or your fingers until the zest becomes fragrant and infuses with the sugar.
- Stir in the flour, baking powder, baking soda, and salt.
- In a separate bowl, mix together the egg, sour cream and vanilla. Add the cooled, melted butter and the lemon juice. Stir to combine.
- With a large spoon or spatula, make a deep well in the middle of the dry ingredients. Pour the wet mixture into the well and stir to combine. Mix until only a few streak of dry ingredients remain. Avoid over-mixing the batter.
- Fold in the poppyseeds and the blueberries. Stir carefully to avoid popping the blueberries.
- Spoon the mixture into the prepared muffin tin.
- Bake for 18-20 minutes or until the tops are golden brown and a toothpick inserted in the middle comes out clean.
- Remove from muffin tin and let cool on a wire rack. These can be stored in an airtight container for up to a week.
* Feel free to substitute all-purpose flour if you don't have whole wheat or prefer the taste of all-purpose flour.
** I used fresh blueberries in these and they came out fantastic. You can use frozen berries if blueberries are not in season. If you do use frozen, do not thaw them prior to mixing.
Adapted from Dorie Greenspan's Baking: From My Home to Yours