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Overhead shot of blueberry lemon poppyseed corn muffins with a smear of vanilla honey butter
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Blueberry Lemon Poppyseed Corn Muffins with Whipped Vanilla Honey Butter

A warm blueberry lemon poppyseed corn muffin with crumbly topping and vanilla honey butter is the perfect addition for your breakfast and brunch meal.
Prep Time10 minutes
Cook Time35 minutes
Course: Breakfast
Cuisine: American
Keyword: blueberry lemon muffin, blueberry lemon poppyseed muffin, blueberry muffin, breakfast, brunch, corn muffin, corn muffins, lemon poppyseed, lemon poppyseed muffin, muffin, muffins, poppyseed, poppyseed muffins
Servings: 6 muffins
Author: Crystal

Equipment

  • 2 Mixing bowls
  • 1 Whisk
  • 1 muffin pan, for 6 muffins
  • 1 Rubber spatula
  • 1 handheld mixer

Ingredients

For the streusel topping

  • ¼ cup granulated sugar
  • 3 tablespoons unsalted butter melted
  • 2 tablespoons cornmeal flour
  • 7 tablespoons all purpose flour

For the muffins

  • ¾ cup granulated sugar
  • 1 ½ cup all purpose flour
  • ½ cup yellow cornmeal flour
  • ½ tablespoon kosher salt
  • 1 teaspoon baking powder
  • 2 tablespoon poppyseeds
  • ¾ cup milk
  • 5 ounces canola oil
  • 2 tablespoons unsalted butter melted
  • 2 eggs beaten
  • Zest of 3 lemons
  • 2 tablespoons lemon juice
  • ½ pint fresh blueberries

Vanilla honey butter

  • 8 ounces unsalted butter room temperature
  • 1 tablespoon honey
  • 1 tablespoon vanilla extract

Instructions

Muffins

  • Preheat oven to 350 degrees.
  • To make the streusel topping: Mix all the streusel ingredients in a small bowl. The mixture should be crumbly. If not, sprinkle with a little bit of flour and mix. Once mixed, set aside.
  • In a large bowl, mix sugar, flour, cornmeal, salt, baking powder and poppy seeds with a large whisk, making sure all the dry ingredients are thoroughly mixed.
  • In the middle of the dry ingredients, add milk, oil, butter, eggs, lemon juice, and lemon zest. Use the whisk to mix the wet and dry ingredients together. Be sure to scrap the sides of the bowl to make sure all of the dry ingredients have been mixed in.
  • Add the blueberries to the batter and gently mix in with a rubber spatula.
  • Spray muffin tins, or line them with large cupcake liners. Evenly pour batter into each muffin tin, a little over a half a cup.
  • Sprinkle the tops of each muffin with the streusel mixture, about 2 tablespoons per muffin.
  • Bake for 30-35 minutes, rotating once. Muffins are ready when a knife or toothpick comes out clean when inserted into the center of a muffin.
  • Let cool for 5 minutes before devouring.

Vanilla Honey Butter

  • Place the room temperature butter into a small bowl. With an electric hand mixer, whip the butter on high for 30 seconds, or until smooth.
  • Add the vanilla extract and honey, and whip on high for 30 more seconds.
  • Can be used immediately, or stored in an airtight container in the fridge.