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.
Recipe by Kitchen Meets Girl at https://kitchenmeetsgirl.com/lemon-poppyseed-muffins-with-blueberry-glaze/