Blueberry-Lemon Poppy Seed Muffins

Makes 12
Prep 15 m
Bake 20 m



  1. 1 of 4 Heat oven to 400 degrees F. Generously coat standard 12-muffin pan with nonstick cooking spray.
  2. 2 of 4 Mix 2 cups flour, 1 cup sugar, baking powder, salt and poppy seeds in large bowl. With pastry blender, cut in butter until mixture resembles fine crumbs.
  3. 3 of 4 Lightly beat egg, milk, lemon rind and juice, and vanilla in small bowl. Stir egg mixture into flour mixture until just blended, Toss berries with 1 tablespoon flour in a bowl; fold berries into batter. Divide batter among prepared cups in muffin pan. Sprinkle top with remaining 1 tablespoon sugar.
  4. 4 of 4 Bake in 400 degrees F oven 20 minutes or until tooth pick inserted in centers comes out clean. Run sharp knife or spatula around each muffin; remove from pan. Serve warm, if desired.
Nutrition Information for Blueberry-Lemon Poppy Seed Muffins
Servings Per Recipe: 12
Per Serving: 303 mg sodium, 1 g fiber, 221 kcal cal., 4 g sat. fat, 36 g carb., 2 g pro., 35 mg chol., 7 g Fat, total