Blueberry Lemon Poppy Seed Muffins

By AislePrompt Editorial · Published 2026-06-05 · Updated 2026-06-05

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Moist muffins bursting with fresh blueberries and a bright lemon flavor, accented by crunchy poppy seeds. This American-inspired recipe, ready in about 35 minutes, layers all-purpose flour, granulated sugar, baking powder into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 210 calories and feeds 12, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 25 min Serves 12 American cuisine 210 cal/serving

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Ingredients

2 cups all-purpose flour
3/4 cup granulated sugar
2 tsp baking powder
1/2 tsp salt
2 tbsp poppy seeds
1 cup whole milk
1/3 cup vegetable oil
1 large egg
1 tbsp lemon zest
1 1/2 cups fresh blueberries

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Instructions

Step 1: Preheat oven to 375°F and line a 12-cup muffin tin with paper liners. In a large bowl, whisk 2 cups all-purpose flour, 3/4 cup granulated sugar, 2 tsp baking powder, 1/2 tsp salt, and 2 tbsp poppy seeds until evenly combined.
Step 2: In a separate bowl, whisk together 1 cup whole milk, 1/3 cup vegetable oil, 1 large egg, and 1 tbsp lemon zest until smooth.
Step 3: Pour the wet ingredients into the dry ingredients and gently fold until just combined, then fold in 1 1/2 cups fresh blueberries, being careful not to overmix.
Step 4: Divide the batter evenly among the muffin cups, filling each about 3/4 full. Bake for 20-25 minutes until a toothpick inserted in the center comes out clean and the tops are lightly golden. Cool in the pan for 5 minutes, then transfer to a wire rack.