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Bakery-Style Blueberry Lemon Poppy Seed Muffins

Bakery-Style Blueberry Lemon Poppy Seed Muffins

Tall, domed, and tender muffins bursting with juicy blueberries and bright lemon flavor. A secret one-hour batter rest ensures a professional bakery result at home.
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Prep Time 15 minutes
Cook Time 22 minutes
Resting Time 1 hour
Total Time 1 hour 37 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Ingredients Method Notes

Ingredients
  

For the Muffins
  • 2 1/4 cups all-purpose flour 293g; spoon and leveled
  • 1 Tbsp baking powder ensure fresh
  • 1/2 tsp fine salt
  • 1/2 cup unsalted butter 113g; melted and slightly cooled
  • 1 cup granulated sugar 200g
  • 2 large eggs room temperature
  • 1/2 cup full-fat sour cream 120g; or Greek yogurt
  • 1/2 cup milk any dairy or non-dairy
  • 1/4 cup fresh lemon juice about 2 lemons
  • 2 Tbsp lemon zest
  • 1 1/2 Tbsp poppy seeds
  • 1 tsp vanilla extract
  • 1 tsp almond extract optional but recommended
  • 2 cups blueberries fresh or frozen (do not thaw)
For the Lemon Glaze
  • 1 cup confectioners' sugar 120g; sifted
  • 2 1/2 Tbsp lemon juice adjust for consistency

Method
 

  1. Whisk flour, baking powder, and salt together in a medium bowl. Set aside.
  2. In a large bowl, whisk melted butter, sugar, and eggs until smooth and slightly pale.
  3. Whisk in the sour cream, milk, lemon juice, zest, poppy seeds, and extracts until glossy.
  4. Gently fold the dry ingredients into the wet ingredients using a spatula until only halfway absorbed.
  5. Add blueberries and continue folding just until no dry flour remains. Do not overmix.
  6. Cover the bowl and rest the batter at room temperature for exactly 1 hour.
  7. Preheat oven to 425°F (220°C) and line a 12-cup muffin tin.
  8. Gently scoop the rested batter into liners, filling them to the very top. Do not stir the batter.
  9. Bake at 425°F for 7 minutes, then drop the temp to 350°F (175°C) and bake for 13-15 minutes more.
  10. Whisk glaze ingredients together. Drizzle over muffins while they are still warm.

Notes

For the tallest muffins, try baking only 6 at a time, leaving every other cup empty to improve airflow. Always use fresh lemon juice for the best flavor.