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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.
Course Breakfast
Cuisine American
Keyword sour cream muffins
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 12 muffins


For the crumble topping

For the muffin batter


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.