We almost ended up getting another rabbit this weekend.  It was a crisp afternoon at the Topsfield Fair, and as soon as we paid for our tickets and made our way through the crowded entrance, we made a bee line for the rabbit barn.  Of the Netherland Dwarves available, most were too old, too young, too big or too unattractive to light up our eyes the way little Izzy did one year ago.  She was so cute!

So we mulled it over as we wandered about the fair.  And then we went back.  There was a new bunny, a small gray-ish buck that was just the right size and age.  We spotted him from afar, then watched as another family moved in on him.  But, hah, they put him back in the cage and continued onward.  On closer inspection, he wasn’t as cute as we had originally thought, and even though Luke gave me the big puppy dog eyes, I declined.

Hey, he’s not the one that feeds and grooms Izzy.  He also doesn’t clean her litter boxes, so I think I am the final authority on new rabbits in the house.  Maybe next year, but right now, I’m content with my one bun, who this afternoon during the football game hopped up on the couch and nuzzled me into petting her.  I melted.

And then pulled myself together for some muffins.  I went back to Haymarket this past Friday, and they were selling a surprising amount of berries.  I guess I have to keep reminding myself that it’s not a farmer’s market, so seasonality doesn’t apply.

Anyway, seeing all those berries reminded me that I had this recipe squirreled away, and I thought I’d share it before berries are really gone.  You cannot go wrong with a lemon poppy seed-blueberry muffin mashup.  It’s the best of both worlds combined into a single muffin that will certainly brighten your gloomy, autumn mornings.   (Because they happen.  I do love fall, but let’s get real.  It’s not all cool sunshine and crispy bright foliage.)  So yes.  Blueberry lemon poppy seed muffins.   We can’t eat everything apple and pumpkin all the time.

Lemon Poppy Seed Blueberry Muffins

Prep time:
Cook time:
Total time:
  • 6 Tbsp unsalted butter
  • 1/3 cup whole or 2% milk
  • 1 large egg
  • 1 large egg yolk
  • 1 tsp vanilla extract
  • 1 ½ cups all-purpose flour
  • ¾ cup granulated sugar
  • 1 ½ tsp baking powder
  • ½ tsp salt
  • 1 Tbsp lemon zest
  • 1 Tbsp poppy seeds
  • 1 ½ cups fresh blueberries
  • 2 Tbsp unsalted butter, cold and cut into pieces
  • 1/3 cup all-purpose flour
  • 2 Tbsp sugar
  1. Preheat oven to 375 degrees F. Line a muffin pan with paper liners or grease wells; set aside.
  2. First make the muffins. Melt butter in a small saucepan over medium heat. Remove from heat when butter solids become a medium brown color and butter smells slightly nutty, swirling the pan once in a while as it cooks. This will take about 5-8 minutes. Immediately pour hot butter into a small bowl and allow to cool slightly.
  3. In a medium bowl, whisk together milk, egg, yolk, and vanilla until combined. Add browned butter and whisk to combine. Make sure the butter has cooled, or it will curdle the egg.
  4. Whisk together flour, sugar, baking powder, and salt in a large bowl. Add milk mixture all at once and stir gently to combine. Gently but thoroughly fold in the lemon zest, poppy seeds, and blueberries. Divide batter among prepared muffin cups.
  5. To make the topping, combine all ingredients in a small bowl and rub together with clean fingertips until crumbly. Sprinkle topping evenly over the muffin batter in cups.
  6. Bake muffins 18-20 minutes until golden and crisp and a toothpick inserted into the center of a muffin comes out clean. Cool muffins in the pan for 15 minutes before removing. Serve warm or at room temperature. Store leftover muffins in an air-tight container.

Makes 12 muffins

Adapted from Joy the Baker