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Lemon Blueberry Muffin Tops with Honey and Poppy Seeds

2023-02-20 - Written by: Emily J. Miller

breakfast baked goods spring recipes

Lemon Blueberry Muffin Tops with Honey and Poppy Seeds

A refreshing twist on classic muffins, these lemon blueberry muffin tops are infused with the sweetness of honey and the crunch of poppy seeds.

Lemon Blueberry Muffin Tops with Honey and Poppy Seeds

Description

A refreshing twist on classic muffins, these lemon blueberry muffin tops are infused with the sweetness of honey and the crunch of poppy seeds. Perfect for a spring morning or afternoon treat.

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/4 cup unsalted butter, melted
  • 2 large eggs
  • 2 tablespoons freshly squeezed lemon juice
  • 1 cup fresh or frozen blueberries
  • 1 tablespoon honey
  • 1 tablespoon poppy seeds

Instructions

  1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
  2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
  3. In a large bowl, whisk together melted butter, eggs, lemon juice, and honey until well combined.
  4. Add the dry ingredients to the wet ingredients and stir until just combined. Do not overmix.
  5. Gently fold in the blueberries.
  6. Using an ice cream scoop or spoon, drop 12 mounds of batter onto the prepared baking sheet, leaving about 2 inches of space between each muffin top.
  7. Sprinkle poppy seeds on top of each muffin top.
  8. Bake for 18-20 minutes or until golden brown.
  9. Allow to cool for a few minutes before serving.

Notes

  • You can adjust the amount of lemon juice and honey to your taste.
  • If using frozen blueberries, thaw and pat dry with paper towels before using.
  • These muffin tops are best served fresh, but they can be stored in an airtight container at room temperature for up to 2 days.