Have I mentioned that the Tall Boy is the best husband and father ever?

Yeah, well, he is.

June is usually a stressful month around our house, since the Tall Boy’s work conducts inventory during this month–consisting of a lot of extra work nights and Saturdays, in addition to the 50 hours a week he already works.  But add to that coaching t-ball three nights a week for the entire month of June, helping me clean out and getting ready for a garage sale, having a sick toddler…well, it’s enough to drive anyone over the edge.

Except he never complains.  Ever.

I don’t know, if it was me, I’d be whining to anyone in earshot about how hectic things were and the fact that I was nearing a breakdown and would someone please pass me a margarita?

Anywhoo, I decided I’d do something a little special for him over the weekend…so I made his favorite breakfast muffin: lemon poppyseed.

Plus, I added a blueberry glaze, to sort of jazz things up a bit.  I like jazz, what can I say?

I baked these muffins in mini-bundt pans I found down in our junk storage room while we were on our cleaning rampage for the garage sale.  Since my kitchen has very limited storage space, I relegate many of my infrequently used baking dishes to the basement.  When I discovered my little bundt pans, I did a little happy dance and decided to put them to use the very next weekend.

Aren’t they pretty?

If you don’t have mini-bundt pans, you can certainly use regular muffin tins–which is what I absolutely intended to do until I found my forgotten treasure stuffed under boxes labeled “Tall’s Boy’s Memorabilia” and “Baseball Cards.”

These muffins were light and fluffy and silky, with just the right amount of tartness from the lemon zest.  And the glaze–holy fabulous blueberries!  I might even have caught the Tall Boy sticking his finger in the bowl when he thought I wasn’t looking.


Lemon Poppyseed Muffins {with Blueberry Glaze}
makes 12 muffins; muffins from Annie's Eats; blueberry glaze from Joy the Baker
For the Muffins:
  • 2 cups flour
  • 2 tablespoons poppy seeds
  • 1¼ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • 1 stick unsalted butter, at room temperature
  • 1 cup sugar
  • 2 large eggs
  • zest of 1 lemon
  • 1 teaspoon vanilla extract
  • 1 cup vanilla yogurt
For the Glaze:
  • ¼ cup frozen blueberries, thawed but not drained
  • 1½ cup powdered sugar
  • ¼ teaspoon vanilla extract
  • ½ teaspoon lemon juice
  • 2 teaspoons milk
For the Muffins:
  1. Preheat the oven to 350.
  2. In a medium bowl, combine the flour, poppy seeds, baking powder, baking soda and salt. In a mixing bowl, cream together the butter and sugar until fluffy. Beat in the eggs one a at time, mixing well after each addition. Mix in the lemon zest and vanilla. With the mixer running at low speed, add in the dry ingredients in two additions alternating with the yogurt, beating until just incorporated.
  3. Fill muffin pans two-thirds full. Bake for 18 to 20 minutes. Let cool for 5 to 10 minutes in the pan, then transfer to a wire rack.
For the Glaze:
  1. Mash the thawed berries in a medium-sized bowl to release lots of juice. Remove the blueberry skins from the juice and discard. Add the vanilla, milk, and lemon juice; then add the powdered sugar, whisking to combine.
  2. Drizzle glaze over completely cooled muffins and allow to set for 20 minutes prior to serving.

Have a wonderful Monday!

I’m linked up at these great parties this week: Crazy Sweet Tuesdays, Trick or Treat Tuesdays, Tasty Tuesdays, Totally Tasty Tuesdays, Cast Party Wednesday, Whip it Up Wednesdays, Watcha’ Whipped Up Wednesdays, Eat, Pray {Read}, Love, Sweet Treats Thursday, Mrs. Fox’s Sweets, Kitchen Fun with My 3 Sons, Itsy Bitsy Paper, Crumbs and Chaos,  I’m Lovin’ It Fridays, and Weekend Potluck!