Blueberry Lemon Poppyseed Muffin

RECIPE SUMMARY:

• Prep Time: 1 hr 10 min

• Cook Time: 20 min

• Servings: 14 for Smaller or 8 for Baking Cups

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INGREDIENTS:

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• Muffins:

  • All-Purpose Flour (2 1/4 Cups)

  • Baking Powder (1 Tablespoon)

  • Salt (1/2 Teaspoon)

  • Unsalted Butter (1/2 Cup, Melted)

  • Granulated Sugar (1 Cup)

  • Eggs (2, Large)

  • Greek Yogurt (1/2 Cup)

  • Milk (1/2 Cup)

  • Lemons (1/4 Cup Freshly Squeezed Lemon Juice and 2 Tablespoons of Lemon Zest)

  • Poppyseeds (1 1/2 Tablespoons)

  • Vanilla Extract (1 Teaspoon)

  • Almond Extract (1 Teaspoon)

  • Blueberries (2 Cups, Fresh or Frozen)

• Glaze:

  • Confectioners Sugar (1 Cup)

  • Lemons (2 1/2 Tablespoons Lemon Juice)

  • Salt (1/4 Teaspoon)

  • Almond Extract (1/4 Teaspoon)

STEPS:

• Prepare the Muffin Batter:

  • In a mixing bowl, whisk together the flour, baking powder, and salt. Set aside.

  • In a large mixing bowl, whisk together the melted butter, granulated sugar, eggs, Greek yogurt, milk, lemon juice, lemon zest, poppy seeds, vanilla extract, and almond extract until well combined.

  • Pour the dry ingredients into the wet ingredients and fold until halfway absorbed.

  • Gently fold in the blueberries until all the flour is absorbed. The batter should be thick and fluffy. Cover the bowl with a towel and let the batter rest at room temperature for 1 hour.

• Bake the Muffins:

  • Preheat the oven to 425 degrees Fahrenheit and line a 12-count muffin pan with paper liners or baking cups.

  • Once the batter has rested, do not stir it. Gently scoop the batter into the prepared muffin cups, filling them all the way to the top.

  • Bake the muffins for exactly 7 minutes at 425°F. After 7 minutes, reduce the oven temperature to 350°F without opening the oven door. Continue baking for another 13-15 minutes or until a toothpick inserted into the center comes out mostly clean.

• Prepare the Glaze:

  • While the muffins bake, whisk together the confectioners’ sugar, lemon juice, salt, and almond extract until smooth to make the glaze.

• Glaze and Serve:

  • Allow the muffins to cool for 5-10 minutes in the pan, then remove them.

  • Drizzle each muffin generously with the prepared Lemon Almond Glaze.

  • Serve and enjoy the delightful flavors of these Blueberry Lemon Poppyseed Muffins!

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