Mix dry ingredients. In a medium bowl mix together flour, baking powder, baking soda, poppy seeds, and sea salt.
Mix wet ingredients. In a large bowl whisk together the wet ingredients.
Combine. Gently stir in the dry ingredients into the bowl of wet ingredients. Once almost combined, fold in blueberries and lemon zest.
Distribute in muffin pan. Evenly distribute batter into muffin pan, filling about 3/4 way full. Top with more blueberries if you’d like.
Bake muffins. At 425ºF for 5 minutes, then reduce the oven temperature to 350ºF and continue baking another 10-12 minutes. Check doneness with toothpick.
Cool. Allow muffins to cool in pan for 5 minutes before transferring to a wire rack to cool completely.
To freeze, allow the muffins to cool completely and store in an airtight container. Label and enjoy within three months. Make sure to enjoy thawed muffins within 2-3 days.
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