Bakery-style jumbo muffins bursting with fresh blueberry, lemon, and almond flavors and the classic crunch of poppy seeds.
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.