Lemon Poppyseed Muffins

The first day of Spring was this week, that meant a free ice cream cone at Dairy Queen and all things LEMON! I love lemon especially in the Spring and Summer months. It's so light, refreshing, and full of flavor. This week I decided to make homemade lemon poppy seed muffins from my favorite blog, Sally's Baking Addiction. Here's how these are made:

Here are the ingredients you will need:

1. 1 and 3/4 cups all-purpose flour 

2. 1 and 1/2 Tablespoons poppy seeds

3. 1 teaspoon baking soda

4. 1 teaspoon baking powder

5. 1/2 teaspoon salt

6. 1/2 cup unsalted butter, softened to room temperature

7. 3/4 cup granulated sugar

8. 2 large eggs, at room temperature

9. 1/2 cup Greek yogurt (a individual container was the perfect amount)

10. 1 and 1/2 teaspoons vanilla extract

11. 1/4 cup milk

12. 2 Tablespoons fresh lemon juice

13. zest of 1 lemon

14. 1 and 1/2 cups fresh or frozen blackberries, do not thaw

1. Glaze (Optional)

2. 1 cup confectioners’ sugar

3. 2-3 Tablespoons fresh lemon juice

To start, preheat the oven to 425 degrees and line your muffin tin with muffin liners.

Next, mix your flour, poppy seeds, baking soda, baking powder, and salt together in a large bowl.

Once the dry ingredients are mix together, make sure your butter is room temperature. Cream it with a hand held mixer or stand mixer. When it is light and fluffy, add in the sugar and mix until creamy and smooth. Next, add in the greek yogurt, 2 eggs, and vanilla and mix until combined.

Mix the wet ingredients with the dry with a spatula.

Once combined, add in the milk, lemon juice, and lemon zest.

Next, you will add in your fresh or frozen berries. Any berries would work with these muffins, I used blueberries and raspberries but blackberries or strawberries would also be good. Be careful when you mix in your berries to prevent bleeding in your muffins.

When your berries are mixed in, scoop your muffin batter into each muffin liner, be sure to fill the liner all the way.

Bake the muffins for 5 minutes at 425 degrees and then turn the oven down to 350 and bake for 15-18 minutes.

Let the muffins cool completely. While the cool, mix the glaze together. When they are completely cool, drizzle glazer over each muffin and enjoy!

These muffins are full of lemon flavor but are bursting with berries. They are perfect for these next months and I cannot wait to make these again.

View the full recipe here!