These light and fluffy lemon blueberry poppy seed muffins are topped with a zingy lime glaze. They take just 20 minutes to make and are a perfect treat for any time of the day!
If you love lemon and poppy seed muffins, you must give this recipe a try! These soft, fluffy muffins are bursting with fresh blueberries and topped with a lime glaze for a zesty twist.
You don’t have to add the lime glaze, but it really lifts the muffins and makes them extra delicious! Blueberry and lime are a match made in heaven.
The inspiration for these delicious muffins came from “Baking from my home to yours” by Dorie Greenspan. I used the base recipe for Dorie’s lemon and poppy seed muffins and added the blueberries and the lime glaze.
- Melted butter.
- Caster sugar
- Grated zest and juice of one lemon
- 2 large eggs
- Greek yoghurt or sour cream (this is what makes the muffins so tender)
- vanilla extract
- plain (all-purpose) flour
- baking powder
- bicarbonate of soda
- a little salt to bring out the flavours
- poppy seeds
- fresh or frozen blueberries. If you’re using frozen berries, you don’t need to defrost them.
- Icing sugar and lime juice for the glaze.
- A 12 hole muffin tin
- 12 muffin cases
how to make perfect light and fluffy muffins
- Make sure your eggs and yoghurt/sour cream are at room temperature before you start baking.
- Don’t over mix the ingredients or you’ll end up with tough muffins. A light touch is required! Lumpy batter – soft, tender muffins!
how long will these muffins keep for?
These muffins are best eaten on the day they are baked, but they will still taste just as good after a day or two.
You can also freeze the muffins for up to 3 months.
looking for more muffin recipes?
These light and fluffy Lemon blueberry poppy seed muffins are topped with a zingy lime glaze. They take just 20 minutes to make and are a perfect treat for any time of the day!
- 115g unsalted butter, melted and cooled
- 150g caster/super fine sugar
- Grated Zest & Juice of 1 Large Lemon
- 300g Plain (all-purpose) Flour
- 2 teaspoons baking powder
- 1/4 teaspoon bicarbonate of soda (baking soda)
- 1/4 teaspoon salt
- 180ml Greek yoghurt or sour cream
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons poppy seeds
- 225g fresh or frozen (no need to defrost) Blueberries
FOR THE LIME GLAZE
- 100g icing sugar, sifted
- 1-1 1/2 tablespoons fresh lime juice
- Preheat the oven to 200C/180Fan/400F. Line a 12 hole muffin tin with paper liners.
- Melt the butter in a small saucepan over a low heat. Once melted, set aside to cool down. In a large bowl, rub the sugar and lemon zest together with your fingertips until the sugar is moist and the fragrance of lemon strong.
- Whisk in the flour, baking powder, bicarbonate of soda and salt.
- In another large bowl or measuring jug, whisk the Greek yoghurt/sour cream, eggs, vanilla, lemon juice and melted butter together until well blended. Pour the liquid ingredients over the dry ingredients and gently and quickly stir to bring the ingredients together.
Don't worry if there are lumps - lumpy muffin batter = tender, soft muffins! Finally stir in the blueberries and poppy seeds.
- Divide the muffin batter evenly into the muffin cups. Bake for 18-20 minutes, or until the tops are golden.
Cool on a wire rack completely before glazing them.
- For the lime glaze, sift the icing sugar into a bowl and add just under 1 tablespoon of the lime juice. Stir with a spoon, then add enough lime juice, just a dribble at a time, to get an icing thin enough to drizzle from the tip of a spoon. Drizzle over the muffins. Now eat!
Amount Per Serving: Calories: 195Total Fat: 10gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 53mgSodium: 162mgCarbohydrates: 26gFiber: 1gSugar: 24gProtein: 2g
Calories and Nutritional information is calculated by a third party application and should be used as indicative figures only.