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Lemon Poppy Seed Muffins with Yogurt

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 muffins
Calories 180
Delight in these moist and tangy lemon muffins studded with poppy seeds and blueberries, perfect for breakfast or a snack.

Ingredients

Dried ingredients

  • 0.5 cup granulated sugar
  • 6 tablespoons vegetable oil
  • 2 large eggs eggs
  • 1 cup plain whole milk yogurt
  • 2 tablespoons fresh lemon juice
  • 0.5 teaspoon salt
  • 1.5 tablespoons grated lemon zest
  • 2 tablespoons poppy seeds
  • 2.25 cups all-purpose flour
  • 2 teaspoons baking powder
  • 0.5 teaspoon baking soda
  • 1.25 cups fresh blueberries (washed and dried)

Instructions 

  • Preheat oven to 375°F (190°C). Line muffin tins with papers.
  • Whisk sugar, oil, and eggs until combined. Add yogurt and lemon juice, whisk until creamy.
  • Stir in salt, lemon zest, and poppy seeds. Fold in flour, baking powder, and baking soda until just combined. Gently fold in blueberries.
  • Scoop batter into muffin tins. Bake for 20-23 minutes until golden and a tester comes out clean.
  • Cool for 10 minutes before transferring to a rack. Serve warm with butter or lemon curd.

Notes

For extra lemon flavor, add more zest or a lemon glaze on top.
Calories: 180kcal
Cost: $12
Course: Breakfast
Cuisine: American
Keyword: Blueberry, lemon, Muffins