- 2/3 cup of white sugar
- 1 large lemon, zest, and juice
- 1 cup of whole wheat flour
- 1 cup of flour
- 2 tsp baking powder
- 1/4 tsp salt
- 1/4 tsp baking soda
- 3/4 cup of sour cream
- 2 large eggs
- 1 tsp vanilla extract
- 8 tbsp unsalted butter, melted and cooled
- 2 tbsp poppy seeds
- 1 1/2 cups of fresh blueberries
Preheat the oven to 400 degrees. Coat a muffin tray with cooking spray.
Mix the sugar with the lemon zest with a fork until the zest infuses with the sugar. Add the flour, baking powder, salt and baking soda with the sugar, mix well.
In a separate bowl combine the eggs, sour cream, cooled butter, vanilla, and lemon juice, mix with a beater on low until smooth and creamy. Combine the egg mixture with the flour mixture until well combined.
Add the poppy seeds and 1 cup of blueberries and gently mix, making sure not to pop the blueberries.
Spoon the mixture into the prepared muffin tray. Add the remaining 1/2 cup of blueberries to the top of each muffin.
Place in the oven and bake for 18-20 minutes or until golden brown and a tester inserted in the center of a muffin comes out clean.
Remove the muffins from the tray and let them cool on a rack. Slice, slather with butter and enjoy.