Description
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.
Ingredients
Scale
Wet:
- 1/2 cup butter, melted
- 1 cup sugar
- 2 eggs
- 1/2 cup plain greek yogurt
- 1/4 cup fresh lemon juice
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
Dry:
- 1 3/4 cups gluten-free all-purpose baking flour
- 3/4 cup gluten-free oat flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 3 tablespoons poppy seeds
- 1 cup blueberries
Lemon glaze:
- 1 cup powdered sugar
- 1 1/2 tablespoons lemon juice
Instructions
- Preheat the oven to 375 degrees Fahrenheit. Line a 12-cup muffin tin with liners and set aside.
- Whisk together all wet ingredients in a large mixing bowl. Then whisk in the all-purpose flour, oat flour, baking powder, and salt.
- Using a spatula, fold in the poppy seeds and blueberries.
- Spoon into the prepped muffin tray, filling each to the top. If preferred, top with a few extra blueberries.
- 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.
- 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!
Notes
- If you are not gluten-free, you can substitute the GF all-purpose flour for regular all-purpose flour, but still use the oat flour.
- Store muffins in an air-tight container for 1-2 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Cuisine: American