Gluten-Free Blueberry Lemon Poppy Seed Muffins

These bakery-style blueberry lemon poppy seed muffins are tall, fluffy, moist and loaded with fresh blueberries and lemon flavor. They are perfect for breakfast or a delicious snack on the go.

As summer is right around the corner, that can only mean one thing…blueberry season! Blueberries are one of my favorite fruits to enjoy this time of year. Our family goes through them like crazy. I love making different baked goods from all the blueberries that we pick and that is exactly how this recipe came about. 

These blueberry lemon poppy seed muffins combine all the fun flavors of summer in one muffin. The plump, juicy blueberries with the fresh lemon flavors from the lemon zest and juices just radiate summertime goodness. The poppy seeds add a nice little crunch to the muffins and blends well with the lemon flavors. Lastly, the lemon glaze tastes heavenly overtop the muffins. They are great by themselves for breakfast or a mid-afternoon snack. You can also be sure to enjoy them with my chicken and hashbrown casserole for a filling weekend breakfast.

If you love these muffins and blueberries which I know you will, check out my banana oatmeal blueberry muffins. These muffins are just as delightful and wonderful to have in the meal rotation!

WHY YOU’LL LOVE THIS RECIPE

• Amazing Texture- Soft, moist and fluffy. These muffins will melt in your mouth. The 1 tablespoon of baking powder will lend to a nice tall muffin. Greek yogurt helps give the muffins that soft and fluffy texture.
• Loaded with Blueberries- The recipe calls for 1 full cup of blueberries and more to top the muffins with before baking. They will be bursting with the sweet goodness of yummy blueberries. Fresh are the best to use and a great way to use up those blueberries you have picked this season.
• Great for Entertaining or Meal Prep- These blueberry lemon poppy seed muffins are perfect to take to a brunch, playdate or just enjoying with a friend over coffee. They are also easy to whip up on a Sunday to have throughout the work week for a great grab and go breakfast or snack.

INGREDIENTS

Dry Ingredients:

Gluten Free All-Purpose Flour- One of the base ingredients for the muffins that offers structure.

Gluten Free Oat Flour- The second flour used in this recipe that helps the muffins be soft and fluffy.

Baking Powder- This helps the muffins rise and lends to a nice tall muffin.

Poppy Seeds– Provides an excellent bite and crunch to the muffins.

Blueberries- Fresh blueberries are the best and a great way to use them up in the summer. You can always use frozen too.

Salt- Balances out the sugar in the muffins.

Wet Ingredients:

Butter- Unsalted and fully melted was used in this recipe.

Sugar- Granulated white sugar is used for sweetness and pairs well with the lemon flavors.

Eggs- Binds everything together to create these wonderful muffins.

Greek Yogurt- Greek yogurt adds moisture. You can also use sour cream in place.

Lemon Juice and Zest- Lends to the amazing lemon flavors throughout the whole muffins.

Vanilla Extract– Adds a hint of vanilla to the muffins.

Lemon Glaze:

Powdered Sugar- Adds the sweetness to the glaze.

Lemon Juice- Adds tartness and moisture to the glaze.

Scroll down to the recipe card for quantities used in the recipe.

INSTRUCTIONS ON HOW TO MAKE 

1. Preheat the oven to 375 degrees Fahrenheit. Line a 12-cup muffin tin with liners and set aside.
2. Whisk together all wet ingredients in a large mixing bowl. Then whisk in the all-purpose flour, oat flour, baking powder and salt.
3. Using a spatula, fold in the poppy seeds and blueberries.
4. Spoon into the prepared muffin tray, filling each to the top. If preferred, top with a few extra blueberries.
5. Bake for 25-30 minutes or until a toothpick comes out clean. Let cool in the tray for about 15 minutes, then carefully remove onto a wire rack to finish cooling.
6. Whisk together the powdered sugar and lemon juice for the glaze until a silky consistency is created. Drizzle on top of the muffins once cooled and enjoy!

SUBSTITUTIONS/VARIATIONS

• If not worried about being gluten free, you can use regular all-purpose flour instead of gluten free all- purpose flour, but still use the oat flour in the recipe.
• Sour cream can be used in place of the Greek yogurt.
• Use different berries. I absolutely love fresh blueberries, but you can also try this recipe using strawberries, raspberries, or blackberries. You can even do a mixed berry variety.
• Use almond extract. Instead of vanilla extract, switch it up using almond extract if you want a little nutty flavoring mixed in.

TIPS

• Line a 12-cup muffin tin with liners or heavily grease a muffin tin so the muffins do not stick.
• Don’t overmix the batter. The muffins can become too dense and tough if it is overmixed. Make sure the ingredients are blended together until incorporated.
• Use fresh lemon juice and zest. This is where the delicious lemon flavors come from.
• Remember to zest the lemon before juicing it. It is so much easier to zest the lemon then cut in half to juice it.
• Use fresh blueberries, frozen blueberries are fine to use too.
• Before folding in the blueberries, sprinkle them with a tablespoon of the all-purpose flour. This will help prevent them from sinking.
• Gently fold in the blueberries and poppy seeds with a spatula. You want to be gentle with them, so they do not get mushed.
• Fill the muffin tins to the top with the batter. Most recipe call for only filling half or a quarter of the way but if you want tall muffins, fill them to the brim.
• Glaze the muffins after they have cooled but right before serving.

STORAGE

Place the leftover muffins in an airtight container for 1-2 days to maintain freshness on the countertop.

If longer than 1-2 days, place in an airtight container and store in the refrigerator up to 1 week.

For freezing, individually wrap muffins in plastic wrap and place in a freezer safe bag or freezer safe airtight container for up to 3 months.

FAQ’S

Can I use frozen blueberries?

Yes, you can use frozen blueberries. Just make sure they are not thawed out before placing them into the batter or the excess juices will make the muffins soggy. You can also lightly dust them with flour before placing in the batter too so they will not sink and it will also take up any excess moisture.

How do I zest and juice a lemon?

You will want to zest the lemon first using a cheese grater. Just rub the lemon against the grater and watch the peel come off. Then cut the lemon in half and squeeze the juice out. You can also use a mini juicer if you desire.

Do I have to add in the poppy seeds?

You don’t have to add them in. They make a great addition to the muffins and offer a nice crunch and flavor.

How do I know the muffins are done?

Insert a toothpick into the muffins to see if it comes out clean. If it is still wet, place back in the oven for more time.

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