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Tangy Lemon Blueberry Muffins with a Lemon Poppy Seed Top

Tender muffins with vivid lemon flavor and plump whole blueberries, finished with a crunchy lemon poppy seed sugar topping.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 muffins
Calories: 224
Ingredients Equipment Method

Ingredients
  

2 cups flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 cup sugar
zest of 2 lemons
2 eggs
1/2 cup sour cream
1/2 cup whole milk
1/3 cup neutral oil
3 tbsp fresh lemon juice
1 tsp vanilla
1.5 cups cold fresh blueberries
1 tsp flour
Topping:
2 tbsp sugar
1 tbsp poppy seeds

Equipment

  • 1 Standard 12-cup muffin tin
  • 12 paper liners
  • 2 two mixing bowls
  • 1 microplane or fine grater
  • 1 rubber spatula
  • 1 whisk

Method
 

Preheat to 400°F, line muffin tin.
    Toss blueberries in 1 tsp flour. Set aside.
      Rub lemon zest into sugar until fragrant. Add dry ingredients, whisk.
        Whisk wet ingredients separately. Fold into dry until just combined. Fold in blueberries.
          Fill cups to top. Sprinkle poppy seed topping over each.
            Bake 22 to 25 minutes. Cool 8 minutes in tin.