Right now is a good time for some comfort baking, yes? Well, just about any time seems right for that but I figured we would all appreciate a batch of jumbo lemon blueberry poppy seed muffins with everything that’s going on. Many of us are at home more than usual–whether we’re quarantined or social distancing/self-isolating. All news and social media coverage seems to be about this pandemic so here is a sweet and simple recipe that you’ll want to make right away then stash for future reference, too.
Jumbo lemon blueberry poppy seed muffins remind me of childhood Saturday mornings with my mom, when I’d enjoy almond poppyseed muffins and coffee with her. Of course, my mug was filled with mostly warm milk and a tiny splash of coffee so I could feel grown. That flavor combination is so nostalgic for me. So I made sure to incorporate some almond extract into this recipe. You could turn it up even more with sliced almonds, which is what I plan to do next time I bake muffins. But if the blueberries are your favorite part of this recipe, you should also check out my fluffy blueberry pancakes with blueberry compote.
To make jumbo lemon blueberry poppy seed muffins, I tinkered with the King Arthur Flour basic muffin recipe then added poppyseeds, fresh lemon juice and zest, and lots of fresh blueberries (frozen ones work, too). The result is fragrant, moist, and light. And an easy sprinkle of coarse sugar over top just before baking gives the muffins that perfect bakery crunch. If you don’t have a jumbo muffin pan, don’t worry! Just like with my jumbo sweet potato gingerbread muffins, you can make these in a standard dozen cupcake pan and still enjoy.
Tips for Baking Jumbo Muffins
- If you don’t have fresh blueberries on hand, frozen ones will work just perfectly. Just don’t thaw them out ahead of time. Toss them right in as you would with fresh blueberries.
- Be sure to stir the batter until just combined. Don’t overwork the muffin batter.
- Most other muffin recipes instruct you to fill each cavity about 2/3 full but for this jumbo muffin recipe, just divide the batter evenly between the six cavities. They will be close to full but don’t worry about the batter spilling over. You’ll wind up with beautifully domed jumbo muffins!
- This jumbo muffin recipe can also be made into 12 standard-sized muffins by dividing the batter evenly in a cupcake pan like this one.
I hope these jumbo lemon blueberry poppy seed muffins bring some joy and comfort to you and your family. They will definitely be a go to in my house from now until forever. Thanks for reading!
P.S. more delicious things you’ll want to bake:
Bakery-style jumbo muffins bursting with fresh blueberry, lemon, and almond flavors and the classic crunch of poppy seeds.
- 2 cups flour
- 3/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon sea salt
- 3 tablespoons poppy seeds
- 2 cups blueberries
- 1 cup milk
- 2 eggs
- 1/4 cup butter melted
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- zest and juice of three lemons
- coarse or sanding sugar for garnish
Preheat oven to 400 degrees. Prepare a jumbo muffin pan by either spraying it with nonstick oil or placing jumbo muffin liners in each cavity. Set aside.
Mix flour, sugar, baking powder, sea salt, and poppy seeds together in a large bowl then stir in blueberries to coat them with the dry mixture. This will help prevent the blueberries from sinking to the bottom of the batter and burning as they bake.
In another bowl, mix together milk, eggs, melted butter, vanilla extract, almond extract, lemon zest, and lemon juice until uniform.
Add wet mixture to dry mixture and stir until just combined (about 35 stirs) and no pockets of dry mixture. Divide batter evenly into muffin pan cavities. Sprinkle coarse sugar over top.
Bake for 26 minutes or until a toothpick inserted in the center comes out clean.