Summer is here. Sunshine is here. Bright, yellow, happy sunshine.

These lemon poppy seed muffins are ideal for a summer breakfast…and are also bright, yellow and bring happiness. They are very simple and perfectly sweet with such a fresh lemon flavor.

Pair with some fresh squeezed OJ and a bouquet of gerber daisies and you’ve got yourself a pretty great morning. Be sure to share and spread the joy.

Lemon Poppy Seed Muffins

• 2/3 cup granulated sugar
• zest and juice of 1 lemon
• 2 cups flour
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 2 large eggs
• 1 stick butter, melted and cooled
• 3/4 cup buttermilk (trick: I didn’t have any, so I used milk instead, mixed in a Tablespoon of lemon juice and let sit for 5 minutes)
• 1 teaspoon vanilla extract
• 2-1/2 Tablespoons poppy seeds

1. Preheat oven to 400° and line a muffin tin with paper liners.
2. In a large bowl, rub the granulated sugar with the lemon zest until the lemon is coated in the sugar. Whisk in the dry ingredients: flour, baking powder, baking soda and salt.
3. In another bowl whisk together the wet ingredients: eggs, melted butter, buttermilk, vanilla extract and lemon juice.
4. Incorporate the wet ingredients into the dry ingredients.  When almost thoroughly mixed, add the poppy seeds.  Pour the batter into muffin cups and sprinkle each with a little granulated sugar.
5. Bake for 15 minutes or until golden brown.

I should have warned you this was an overly cheery post… summer will do that to you. So will these muffins.