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    Home » In the Kitchen » Dessert » Lemon Poppy Seed Blueberry Sour Cream Muffins

    Lemon Poppy Seed Blueberry Sour Cream Muffins

    Published: Jul 13, 2020 · Modified: Sep 3, 2020 by Eric Samuelson

    Jump to Recipe Print Recipe

    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.

    A Lemon Poppyseed & Blueberry Sour Cream muffins sitting on a towel

    This post includes affiliate links. This means that at no additional cost to you, I will earn a commission if you click through and make a purchase. These are products and services I recommend because I use or trust them. Cookies will be used to track the affiliate links you click.

    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? 🙂

    ⅓ cup all-purpose flour
¼ cup white whole wheat flour
2 tbsp brown sugar
¼ tsp cinnamon
pinch nutmeg
pinch kosher salt
3 tbsp unsalted butter melted
2 tbsp pure maple syrup

    ? Ingredients

    Here is the shopping list for these muffins.

    • All-purpose flour
    • White whole wheat flour
    • Brown sugar
    • Cinnamon
    • Nutmeg
    • Salt
    • Butter
    • Pure maple syrup
    • Sour cream
    • Mild cooking oil
    • Egg
    • Baking soda
    • Poppy seeds
    • Lemon zest
    • Blueberries
    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

    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.

    Open jar of Burlap & Barrel Blue Poppy Seeds

    ? 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

    ? Instructions

    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.

    A glass bowl mixing together the flours, sugar. and spices. Picture shows them separate then mixed together.

    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.
    Maple syrup and melted butter are added to the bowl. Picture shows them separate then mixed together.

    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.

    Another bowl containing flour, brown sugar, baking soda, salt. poppy seeds, and lemon zest. Picture shows them separate then mixed together.

    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.

    A small bowl with 1 egg, sour cream, and oil. Picture shows them separate then mixed together.

    Now break out another mixing bowl. Combine the egg, oil, and sour cream. Mix until it's combined well like in step 8.

    The dry ingredients bowl has a well in the middle, which is filled with the wet ingredients in the bottom half of the picture.

    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.

    Blueberries are added on top. Then everything is mixed together.

    Now it's time to add in the blueberries. Stir gently until they are evenly mixed in. I use a silicone spatula for this.

    Top of picture muffins in pan uncooked, and then cooked in the bottom half.

    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

    Blue Cornmeal Honey Muffins

    Parsnip Muffins

    Buttermilk Corn Muffins with Blueberries

    Lemon Poppy Seed Blueberry Sour Cream Muffins

    Lemon poppy seeds muffins that include blueberries, are made with sour cream, and topped off with a crumble topping with maple syrup and spices.
    No ratings yet
    Print Pin Rate
    Course: Breakfast
    Cuisine: American
    Keyword: sour cream muffins
    Prep Time: 15 minutes
    Cook Time: 20 minutes
    Total Time: 35 minutes
    Servings: 12 muffins
    Author: Eric Samuelson

    Ingredients

    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

    Instructions

    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.
    Tried this recipe?Mention @eatlikenooneelse or tag #eatlikenooneelse

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    Reader Interactions

    Comments

    1. Jessica

      July 16, 2020 at 3:11 pm

      These sound so delicious!

    2. Eric Samuelson

      July 16, 2020 at 6:19 pm

      Thanks!

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    Hi! I'm Eric : Father of 4, living just south of Ann Arbor, MI. I'm a reformed picky eater finding a new way to not conform. Eating what's in season is my jam (I also make it!)

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