A delicious meeting of a lemon poppy seed muffin and a blueberry buckle. These muffins are loaded with blueberries, lemon zest, poppy seeds and topped with a crumble topping with cinnamon and maple syrup.
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Have you ever had this debate before?
You want to make a batch of muffins. You can't decide whether you want to make blueberry muffins or lemon poppy seed.
Why decide, when you can put blueberries into the lemon poppy seed muffins.
And just because think I crumble toppings are one of the great things in the world, let's add them on top.
Oh and did I mention yet these muffins contain sour cream? 🙂
Here is the shopping list for these muffins.
- All-purpose flour
- White whole wheat flour
- Brown sugar
- Pure maple syrup
- Sour cream
- Mild cooking oil
- Baking soda
- Poppy seeds
- Lemon zest
So I admit that's a pretty long list. You can make some subtitutions with things you have on hand.
You don't need to use white whole wheat flour - that goes in the crumble topping, you can just go with 100% all purpose flour. Or instead of maple syrup, use honey.
You only need a single egg and a single lemon. The nutmeg could be skipped if you don't have it, but I love freshly grated nutmeg, so it's always in our home.
? Blue Poppy Seeds
For the freshest, tasty poppy seeds, check out Burlap & Barrel. They are a single origin spice company that works directly with small farmers across the globe.
They get their Blue Poppy seeds from Afyonkarahisar in central Turkey, where they have been grown for millennia. The seeds add a nutty, floral flavor to these muffins. It's really worth it to get the good stuff and support small business at the same time.
Check out --> Burlap & Barrel Blue Poppy Seeds
Let's go step by step and show you how to put these muffins together. The full recipe is at the bottom of the page.
Start by making the crumble topping first. You can then set it aside while you make the batter.
Mix together the flours, cinnamon, brown sugar, salt, and nutmeg. A couple notes here:
- For cinnamon, I like Burlap & Barrel Royal Cinnamon. Try it and you won't want to go back to the cheap stuff at the grocery store. Just one whiff of it and you'll understand.
- We make our own brown sugar. It's not that hard.
Add in the melted butter and maple syrup. Stir together until it looks like step 4. You will break it apart more when you add to the tops of the muffins before baking.
Now it's on to making the batter.
Start by combining the flour, sugar, baking soda, poppy seeds, lemon zest, and salt.
To get the lemon zest, I use a Microplane Zester. Does a great job of getting it off without it clumping up.
Now break out another mixing bowl. Combine the egg, oil, and sour cream. Mix until it's combined well like in step 8.
Then it's time to add the wet ingredients to the dry. This is called the "muffin method".
Make a well in the middle of the dry ingredients and then pour the wet into the middle. Then stir until it's just combined.
Don't overwork it or your muffins will be tough. If there are still a few lumps, don't worry about it, they bake out. You just don't want any dry areas.
Now it's time to add in the blueberries. Stir gently until they are evenly mixed in. I use a silicone spatula for this.
Bake at 350 degrees for 20 to 25 minutes until golden on top and done in the middle.
? More Muffin Recipes
Strawberry Rhubarb Sour Cream Muffins
Buttermilk Corn Muffins with Blueberries
Lemon Poppy Seed Blueberry Sour Cream Muffins
For the crumble topping
- ⅓ cup all-purpose flour
- ¼ cup white whole wheat flour
- 2 tbsp brown sugar
- ¼ tsp cinnamon
- ¼ tsp nutmeg freshly grated
- pinch kosher salt
- 3 tbsp butter melted
- 2 tbsp pure maple syrup
For the muffin batter
- ½ cup sour cream
- ¼ cup mild cooking oil
- 1 egg
- 1 ⅓ cups all-purpose flour
- ⅔ cup brown sugar
- ½ tsp baking soda
- ½ tsp kosher salt
- 2 cups fresh blueberries
- 2 tbsp poppy seeds
- zest 1 lemon
To make the topping
- Combine the flours, sugar, spices, and salt in a mixing bowl.
- Add in the melted butter and maple syrup.
- Mix until the crumble forms and set aside.
To make the muffins
- Preheat your oven to 350 degrees.
- Combine all the dry ingredients (flour, sugar, poppy seeds, lemon zest, baking soda, and salt) in a large bowl.
- In another bowl, combine the wet ingredients - oil, sour cream, and egg.
- Pour the wet ingredients on to the dry ingredients, then add the blueberries.
- Mix to just bring the batter together. Don’t not over mix the batter. If there are a few lumps don’t worry about it, they will work themselves out.
- Place 12 muffin liners into your muffin pan. Distribute the batter evenly in the 12 cups.
- Evenly distribute the crumble topping onto each muffin.
- Bake for about 20 to 25 mintues, until golden brown on top and cooked all the way through. Remove from pan as soon as you can handle them.
These sound so delicious!