I've made these orange glazed blackberry poppy seed muffins 3 times this past week! ohsweetbasil.com

I write these posts ahead of time and then post early in the morning so the recipes are here for you when you wake up and I’m glad because it means that tomorrow is a new day. And I’ll for sure be starting it off on a better note with these orange glazed blackberry poppy seed muffins.

I've made these orange glazed blackberry poppy seed muffins 3 times this past week! ohsweetbasil.com

It all started out with a little mistake on my part earlier this year but I’ll tell you anyway. We don’t use alarm clocks at our house, we use our phones. In fact, does anyone still use an alarm clock? It seems almost as old fashioned as using a pager. My goodness those were cool when I was in jr high. Everyone would page each other messages (well, I didn’t because I didn’t have one, haha) and the numbers meant a message, like code. Can you believe that? How much things have changed!

Anyway, I had accidentally turned off my alarm clock and though I woke at 5:30 randomly I realized it was too early and rolled back over. The next thing I knew it was 7:21, our daughter leaves for school at 7:25. Fail. We rushed to wake her up and she flew into the bathroom, grateful that she showered the night before, got herself ready and was out the door by 7:26 with breakfast in hand. This meant we missed our workouts, morning family prayer, and breakfast together. It also meant that mentally I was now messed up.

I've made these orange glazed blackberry poppy seed muffins 3 times this past week! ohsweetbasil.com

We had rushed around so much I felt a little out of it. I felt grumpy that I had messed up, and just off all day. By dinner I knew that I had to make a change in my attitude. Why do we have grumpy days? We all want to be happy, but we allow those grumps into our heart anyway. After a little prayer and apologies to the family I’m ready to start over. A rough day can be avoided by me being responsible, and by choosing how my day will go. This isn’t earth shattering news to anyone, but a good reminder to me that I can keep my home a Heaven on Earth or I can be the problem. Life isn’t perfect, bad days will come, but if I’m choosing now how I’ll react I’ll be better prepared to handle it and in the end, teach my children how to roll with the punches as well.

Orange glazed blackberry poppy seed muffins, I’m coming for you. Tomorrow is going to be a good day.

How Long Will Muffins Keep?

Muffins will stay fresh for 1-2 days at room temperature.

Muffins can be kept in the refrigerator for about 1 week.

Is It Safe to Eat Poppy Seeds?

If you want to add a little crunch to your food, poppy seeds are a good way to go.

You’ll get a small amount of protein from poppy seeds plus gut-friendly dietary fiber.

2 Tablespoons of poppy seeds will supply 25% of your daily calcium requirements.

But, eating huge amounts of poppy seeds can cause blockage in the digestive system.

Are Blackberries Good For You?

Blackberries are high in vitamins and minerals, fiber, and antioxidants.

They’re low in calories, carbs, and fat.

Orange Glazed Blackberry Poppy Seed Muffins

Orange Glazed Blackberry Poppy Seed Muffins

4 from 3 votes
Servings: 16 -24
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes


For the Muffins

  • 2/3 cup sugar
  • 1 lemon, grated zest and juice
  • 1/4 cup butter, melted and cooled
  • 1/4 cup canola oil
  • 1/4 teaspoon lemon extract
  • 2 cups all purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup sour cream
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 2 Tablespoons poppy seeds
  • 2 cups Blackberries, frozen is fine if defrosted and drained

For the Glaze

  • 3/4 cup sugar
  • 1/4 cup orange juice
  • 1/2 teaspoon almond extract
  • 1/4 teaspoon vanilla extract
  • 1/8 teaspoon butter flavoring
  • 1/4 cup melted butter


  • Preheat oven to 400 degrees.
  • Spray muffin tin with nonstick cooking spray, or fill with liners.
  • In a large bowl, rub sugar and lemon zest together with your fingertips until the sugar is moist and the fragrance of lemon is strong.
  • Whisk in the whisk in the lemon juice, butter and oil.
  • Whisk in the lemon extract, sour cream, eggs, and vanilla.
  • In another bowl whisk the flour, baking powder, baking soda, and salt.
  • Pour the liquid ingredients over the dry ingredients and gently stir to blend. do not over stir!  Batter will be thick.
  • Fold in the berries.
  • Divide the batter evenly among the muffin cups.
  • bake 18-20 minutes.
  • Remove from the oven and place on a wire rack.
  • When you can pick them up, but they are still very warm, a couple of minutes, roll the tops in the glaze and serve.
  • Store in airtight containers.

For the Glaze

  • In a small bowl, whisk together all of the ingredients.
  • Before dipping the muffins give the glaze another good whisk.


muffins can be frozen for 2-3 months


Serving: 1gCalories: 169kcalCarbohydrates: 22gProtein: 2.1gCholesterol: 29.5mgFiber: 1.1gSugar: 13g
Author: Sweet Basil
Course: Over 400 Baby Shower Food Ideas that Taste Amazing

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