Blueberry Poppyseed Muffins with Lemon Glaze

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Delicious homemade Blueberry Poppyseed Muffins are a lovely way to start the day.

Blueberry Poppyseed Muffins

Pair one of these with a mug of your favorite brew and you will start off any day the right way.

Blueberry Poppyseed Muffins
BluaBlueberry Poppyseed Muffinseberry Poppy seed Muffins with Lemon Glaze
Blueberry Poppyseed Muffins

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Blueberry Poppyseed Muffins

Blueberry Poppyseed Muffins with Lemon Glaze

Constance Smith – Cosmopolitan Cornbread
Delicious homemade Blueberry Poppyseed Muffins are a lovely way to start the day.
5 from 1 vote
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Breakfast or Brunch Foods, Quick Breads
Cuisine American
Servings 24
Calories 198 kcal


  • 3 c flour
  • 1/2 teaspoon salt
  • 1 1/2 teaspoon baking powder
  • 2 c sugar
  • 3 eggs
  • 1/2 c extra virgin olive oil
  • 1/2 c plain apple sauce
  • 2 teaspoon vanilla
  • 1 lemon
  • 4 teaspoon poppyseeds
  • 1 c milk
  • 1 c blueberries

Optional Glaze

  • 2 Tb lemon juice, from the lemon
  • 1/3 c sugar
  • 1/2 teaspoon vanilla
  • 1 1/2 teaspoon butter


  • To begin, preheat your oven to 325 degrees. Line 24 muffin cups with papers (2 standard 12-muffin pans) and set aside.
  • In a bowl, combine the flour, salt, and baking soda. Set it aside.
  • In your mixing bowl, combine the sugar, eggs, oil, apple sauce, and vanilla. Mix it until smooth.
  • Zest your lemon and add the zest to the mixture. Reserve your lemon. Stir in the poppy seeds.
  • Mix in half of the flour mixture until just combined. Then mix in half of the milk, again until just combined. Repeat with the remaining flour mixture and milk.
  • Scrape the bowl with a rubber spatula to be sure that everything is combined, then gently fold in your blueberries.
  • Scoop the batter into your muffin pans, distributing the batter evenly.
  • Bake for 20-25 minutes, or until the muffins test done with a toothpick. They will not get very golden on top.
  • If you wish to put the glaze on the muffins, then when they are almost done, combine the glaze ingredients (get the lemon juice from your reserved lemon) in a small saucepan. Bring them to a gentle boil, stirring often until the sugar is dissolved. Remove from heat.
  • When your muffins are done, transfer them to a cooling rack. Brush the warm glaze over the tops of the hot muffins and let them cool.
  • Enjoy!


Serving: 1cCalories: 198kcalCarbohydrates: 34gProtein: 3gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 4gCholesterol: 25mgSodium: 96mgFiber: 1gSugar: 21g

Nutritional information is auto-generated and the accuracy is not guaranteed.

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This recipe was shared in Meal Plan Monday.

2 thoughts on “Blueberry Poppyseed Muffins with Lemon Glaze”

5 from 1 vote (1 rating without comment)

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