I found a recipe for these muffins on the blog A Dash of Sass and they looked amazing. I adapted them a bit by using half whole wheat flour and half regular flour. I also added extra blueberries and used a huge lemon that had about 1/2 cup of lemon juice. The muffins turned out amazing, truly, truly, amazing. My kids gobbled them up fresh from the oven and told me they were almost as good as donuts. My son and I had a great time making these muffins together, they were simple to make with very little clean-up. Thanks, A Dash of Sass for a wonderful recipe.
Lemon Poppy Seed Blueberry Muffins:
- 2/3 cup of white sugar
- 1 large lemon, zest, and juice
- 1 cup of whole wheat flour
- 1 cup of flour
- 2 tsp baking powder
- 1/4 tsp salt
- 1/4 tsp baking soda
- 3/4 cup of sour cream
- 2 large eggs
- 1 tsp vanilla extract
- 8 tbsp unsalted butter, melted and cooled
- 2 tbsp poppy seeds
- 1 1/2 cups of fresh blueberries
How to Make Lemon Poppy Seed Blueberry Muffins
Preheat the oven to 400 degrees. Coat a muffin tray with cooking spray.
Mix the sugar with the lemon zest with a fork until the zest infuses with the sugar. Add the flour, baking powder, salt, and baking soda with the sugar, mix well.
In a separate bowl combine the eggs, sour cream, cooled butter, vanilla, and lemon juice, mix with a beater on low until smooth and creamy. Combine the egg mixture with the flour mixture until well combined. Add the poppy seeds and 1 cup of blueberries and gently mix, making sure not to pop the blueberries.
Spoon the mixture into the prepared muffin tray. Add the remaining 1/2 cup of blueberries to the top of each muffin.
Place in the oven and bake for 18-20 minutes or until golden brown and a tester inserted in the center of a muffin comes out clean. Remove the muffins from the tray and let them cool on a rack. Slice, slather with butter, and enjoy.