Meyer Lemon Poppyseed Muffins

In our KC Door to Door Organics box this week came a bag of precious little Meyer Lemons. That means dessert is nigh in this house. If you’re not familiar with Meyer Lemons, they are often smaller and rounder than regular lemons, and they tend to be slightly sweeter and a touch less acidic and sour. If that doesn’t scream, “Bake me into muffins!” I don’t know what does.

For those of you who don’t know about KC Door to Door Organics, it’s a company that partners with farmers (oftentimes local!) to deliver fresh, organic produce and groceries to your home or business. You can completely customize your box, indicating whether you prefer all fruits, all veggies, or a mixture of both, and can specify your particular likes and dislikes so you never get something you hate in your box. Plus you can swap stuff out during the few days before your delivery if something just doesn’t mesh with your menu that week. It’s been  a great opportunity for us to try lots of new produce, and shake things up a bit in our weekly menus. Not to mention, the produce is often as local as possible, so that feels good. Oh yeah, and it knocked about $30 off my weekly grocery bill. I’m a part of the co-op at my company that gets a discounted rate, and I have set my account to get a delivery every Tuesday at the office.  I recommend checking it out!

I’ve got some left over invite promo codes if any of you want to try KC Door to Door Organics out. The promo code gives you 50% off your first box. Just email me or comment on this post and I’d be happy to send you one.

So without further adieu, here is the super fast and easy Meyer Lemon Poppyseed Muffins recipe for your enjoyment. You’ll have fresh, warm, fluffy  lemon poppy seed muffins in a half hour or so!

Meyer Lemon Poppyseed Streusel Muffins

15 minutes

Cook Time: 18 minutes

30 minutes

Meyer Lemon Poppyseed Streusel Muffins

Recipe Ingredients

  • 2/3 cup sugar
  • 3-4 teaspoons Meyer lemon zest
  • 5-6 tablespoons Meyer lemon juice
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ¾ cup Greek yogurt
  • 2 eggs
  • 1 teaspoon vanilla extract
  • ½ cup unsalted butter, melted and cooled
  • 2 tablespoons poppy seeds

Recipe Directions

  1. Preheat oven to 400 degrees. Line a muffin tin with paper muffin cups.
  2. Mix the sugar and lemon zest together with your fingers. Squeeze and smoosh it until your mixture becomes Meyer lemony fragrant and the sugar is a little moist.
  3. Whisk in the flour, baking powder, baking soda and salt.
  4. In a separate bowl, mix together the Greek yogurt, eggs, vanilla extract and melted butter.
  5. Pour the wet ingredients mixture over the dry ingredients mixture and blend gently with a spatula. Add the poppy seeds. Do not over mix. This is a thick muffin batter.
  6. Bake in your preheated 400-degree oven for 18 to 20 minutes. Cool on a wire rack for 5 minutes or so, then remove from the muffin tin.

Cake 18: Wild Blueberry Lemon Poppy Seed Cake

I desperately wanted to do something different that I haven’t even gotten close to so far. I also, for the love of all that is right and good in this world, wanted to do something that was a different color. I am so bored with brown, orange and red in my desserts! This really strays from the pack – it’s PURPLE! Thanks to the wild blueberries, of course. I made a nice, light, faux healthy cake recipe – wild blueberry lemon poppyseed cake with a wild blueberry glaze. Delish!

Lemon Poppyseed Cake Recipe Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 0.25 teaspoon salt
  • 2 sticks (16 tablespoons) unsalted butter (softened)
  • 1 cup sugar
  • 4 large eggs (room temperature)
  • 2 teaspoons vanilla extract
  • 1 heaping tablespoon of poppyseeds
  • 1 tablespoon lemon zest
  • 0.5 cup wild blueberries

Lemon Poppyseed Cake Recipe Directions

  1. Preheat the oven to 325 degrees. Grease and flour a tube or bundt pan and get a flat baking sheet out.
  2. Whisk together the flour, baking powder, salt and poppyseeds. Sure is pretty.
  3. Zest your lemon into the granulated sugar, then stir and mash until the sugar mixture is yellowish and fragrant with that delicious lemon smell
  4. In a mixer beat the softened butter and lemon sugar mixture until fluffy. This could be a few minutes. Scrape down the sides of the bowl with a rubber spatula, then start the mixer on medium and add the eggs in one at a time, beating for a minute or two after each. Mix in the vanilla extract. Switch to low speed and add the dry ingredients mixture with the poppyseeds in it. Fold in the wild blueberries with your spatula.
  5. Dump the batter into your prepared pan and try to smooth the top some I don’t put much effort into this step, but it helps avoid that crack in the middle. Bake it in the oven for 65 to 75 minutes. It’s done when your tester comes out clean. You know the drill.
  6. When you remove it from the oven, cool the entire pan on a rack for about a half hour. Then, carefully run a knife around the edges and turn the cake out of the. Finish cooling it right side up on the rack until it reaches room temperature.

Wild Blueberry Glaze Recipe Ingredients

  • 1/3 cup frozen blueberries, thawed but not drained
  • 1.5 cup powdered sugar
  • 0.5 teaspoon vanilla extract
  • 0.5 teaspoon lemon juice

Wild Blueberry Glaze Recipe Ingredients

Some people make this wild blueberry graze by squishing the wild blueberries to get the juice out and tossing the skins, but I prefer the skins for a little texture and a little extra fruit bits never hurt anyone. I toss all the ingredients into my little food processor and blend till it looks and tastes delicious. Drizzle it on your completely cooled cake and voila – beautiful and delicious wild blueberry lemon poppyseed cake.
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