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5 from 1 vote

Blueberry Lemon Poppy Seed Muffins

These bakery-style blueberry lemon poppy seed muffins are fluffy, moist, and loaded with bright lemon and fruity blueberry flavor! Creamed butter gives these muffins a soft texture, sour cream keeps them extra moist, and fresh lemon and blueberries add a burst of fresh seasonal flavor.
The poppy seeds add that subtle crunchy bite that everyone loves. Top them off with a sweet, tart lemon glaze for a dazzling finishing touch.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Breakfast
Cuisine: American
Keyword: blueberry lemon poppyseed muffins, breakfast, muffins
Servings: 12 standard or 6 jumbo muffins
Calories: 201kcal


For the Blueberry Lemon Poppy Seed Muffins

  • 3 cups plus 2 Tablespoons all-purpose flour, divided
  • 1 Tablespoon baking powder
  • ½ teaspoon kosher salt
  • 1 stick butter at room temperature
  • 1 ⅓ cup granulated sugar
  • 1 ½ teaspoon vanilla extract
  • 1 Tablespoon grated lemon zest
  • 2 large eggs at room temperature
  • 1 cup sour cream full fat, at room temperature
  • cup lemon juice
  • 2 tablespoons poppy seeds
  • 1 ½ cups fresh blueberries

For the Lemon Glaze

  • 1 ½ cups powdered sugar sifted
  • 2 Tablespoons fresh lemon juice
  • 1 ½ teaspoons lemon zest
  • 2 teaspoons whole milk more if needed for desired consistency


  • For the Blueberry Lemon Poppyseed Muffins
  • Preheat oven to 400°. Line a muffin tin with 12 paper liners or spray well with baking spray.
  • In a large bowl, sift together 3 cups of flour, baking powder, and salt; set aside.
  • In a stand mixer with the paddle attachment or with a hand mixer, beat butter, sugar, and vanilla extract on medium speed until light and fluffy about 2 to 3 minutes. Add in zest and mix until combined.
  • Add in eggs one at a time, beating after each addition and scraping downs sides when needed.
  • In a measuring cup beat together sour cream and lemon juice.
  • In a small bowl add blueberries and toss with ¼ cup all-purpose flour until well coated.
  • To the butter mixture, on low speed, slowly add in flour mixture alternating with sour cream mixture (beginning and ending with flour) mix until combined. Do not over mix or batter will be tough.
  • Gently fold in blueberries and poppy seed until combined.
  • Divide batter evenly into muffin tins.
  • Bake for 20 to 25 minutes until lightly golden and a toothpick inserted into the middle comes out mostly clean (a few crumbs).
  • For the Lemon Glaze
  • While muffins are cooling, prepare glaze by combining powdered sugar, fresh lemon juice, zest, and milk.
  • Drizzle or spoon over muffins and serve.



* Nikki's Tips

  • Make sure to allow enough time to bring eggs, sour cream, and butter to room temperature before making the muffin batter.
  • Fresh lemon juice and zest are best in this muffin recipe as they add all that bright citrusy flavor. Meyer lemons will work as well.
  • This is a thick batter, avoid over-mixing or the muffins will too dense.
  • Make sure to fill these muffins to the top
  • To avoid overbaking start checking the muffins about 5 minutes before cooking time is up, as ovens often cooked at different temperatures.
  • I suggest you glaze the muffins right before serving. This prevents the muffins from getting too soggy. If you are going to store them this will also prevent them from molding prematurely.


Serving: 11 serving | Calories: 201kcal | Carbohydrates: 33g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Cholesterol: 31mg | Sodium: 146mg | Fiber: 1g | Sugar: 19g