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Start your day with a burst of flavor and nutrition by making these delightful Sweet Breakfast Muffins with Blueberries, Lemon, and Poppy Seeds. Perfect for busy mornings or a weekend brunch, these muffins are easy to prepare and irresistibly tasty.
Ingredients Needed
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 tablespoon poppy seeds
- 1 cup fresh blueberries
- 1 large lemon (zest and juice)
- ½ cup vegetable oil
- 2 large eggs
- ½ cup plain Greek yogurt
- 1 teaspoon vanilla extract
Instructions for Making the Muffins
Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and poppy seeds. In another bowl, combine the eggs, oil, lemon juice and zest, Greek yogurt, and vanilla extract. Mix until smooth.
Pour the wet ingredients into the dry ingredients and gently fold until just combined. Carefully fold in the blueberries, taking care not to crush them. Divide the batter evenly among the muffin cups, filling each about ¾ full.
Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and let cool slightly before transferring to a wire rack. Enjoy these muffins warm or at room temperature.
Tips for Perfect Muffins
- Use fresh blueberries for the best flavor and color.
- Gently fold the blueberries into the batter to prevent breaking them.
- For extra lemon flavor, add a little more lemon zest.
- Store leftovers in an airtight container for up to 2 days or freeze for longer storage.
These sweet muffins make a wonderful breakfast treat or snack. Their combination of blueberries, lemon, and poppy seeds offers a delightful balance of sweetness and tang, sure to brighten any morning.