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A plate of blueberry lemon poppy seed muffins with one muffin broken open, showing the soft crumb inside, styled with fresh blueberries and flowers

Blueberry Lemon Poppy Seed Muffins

Soft and moist blueberry muffins made with lemon zest, poppy seeds, honey, and banana, with juicy, jammy berries in every bite.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Branch, Breakfast, Snack
Cuisine: American
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 14 tablespoons 200 g unsalted butter, softened
  • 1⅔ cups 200 g all-purpose flour
  • 2 teaspoons baking powder
  • ½ cup liquid honey plus 1 tablespoon and 1 teaspoon (200 g)
  • 1 teaspoon vanilla extract
  • 1 large ripe banana mashed
  • 4 large eggs
  • ½ teaspoon salt
  • 2 tablespoons poppy seeds
  • Zest of 1 lemon
  • fresh blueberries About 1 cup (125 g)

Method
 

  1. Preheat the oven to 350°F (180°C). Line a 12-cup muffin pan with paper liners.
  2. Add the softened butter, flour, baking powder, honey, vanilla extract, mashed banana, eggs, and salt to a large mixing bowl. Mix just until the batter is smooth and evenly combined.
  3. Using a large spoon or silicone spatula, fold in the poppy seeds and lemon zest. Gently fold in the blueberries, being careful not to crush them.
  4. Divide the batter evenly among the prepared muffin cups, filling each one about two-thirds full.
  5. Bake for 20–25 minutes, or until the muffins are golden brown and a toothpick inserted into a part of a muffin without blueberries comes out clean.
    Muffin batter with poppy seeds in a lined muffin pan, next to a fresh lemon, blueberries, and gold measuring spoons
  6. Let the muffins cool in the pan for 5–10 minutes, then transfer them to a wire rack to cool completely.
    A muffin pan filled with 12 freshly baked blueberry lemon poppy seed muffins, golden brown on top

Notes

For best results, bring the ingredients to room temperature before mixing. If using frozen blueberries, add them directly to the batter without thawing. Fill each muffin cup about two-thirds full, and check for doneness by inserting a toothpick into an area without blueberries.