Alternately fold in yogurt-milk mixture and flour in three batches, on low speed until smooth. Stir in the blueberries.
Spoon the batter, evenly, into paper cups. Plop extra blueberries on top and sprinkle tops with the extra sugar and poppy seeds. Bake muffins until golden and a toothpick inserted in the middle comes out clean, 25 to 30 minutes.
These muffins are best eaten warm.
Classic Lemon Blueberry Poppy Seed Muffins
Preparation time: 15 minutes; Baking time: 25-30 minutes; Makes: 12-14 muffins depending on size
- 250g (2 cups, 9oz) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda (bicarbonate of soda)
- ¼ teaspoon kosher salt
- 3 tablespoons poppy seeds
- 115g (½ cup, 1 stick, 8 tbsp) unsalted butter, softened
- 200g (1 cup sugar, 7oz)
- 1 teaspoon vanilla extract (essence)
- Grated rind of 1 lemon
- 2 large eggs
- ½ cup thick plain yogurt and ¼ milk (mix them together)
- 1 ½ cup fresh blueberries
- ¼ cup blueberries extra for topping
- 1 tablespoon coarse grained sugar, extra, for sprinkling
- 2 teaspoons poppy seed extra for sprinkling
- Preheat oven to 360°F (180ºC) and line a muffin pan with 14 paper cups. If you have extra large cups you can make 12
- In a large bowl, whisk together flour, baking powder, baking soda, salt and poppy seeds. Set aside.
- Using a stand or hand mixer, cream together the butter, sugar, vanilla and rind until light and fluffy. Add the eggs, one at a time and beat until fully incorporated.
- Alternately fold in yogurt-milk mixture and flour in three batches, on low speed until smooth. Stir in the blueberries.
- Spoon the batter, evenly, into paper cups. Place extra blueberries on top and sprinkle tops with the extra sugar and poppy seeds.
- Bake muffins until golden and a toothpick inserted in the middle comes out clean, 25 to 30 minutes. Let muffins cool slightly in pan, then transfer to a cooling rack. These muffins are best eaten warm.
- For cup measures: spoon the flour into the cup, heaping it up over the top, then slide a knife across the top to level off the extra. Be careful not to shake or tap the cup to settle down the flour or you will have more than you need. I use a 240ml American cup.
Points to Note
- Please note that oven temperatures are given as a guideline only. You may need to add or reduce the suggested temperatures depending on your oven. I baked the Muffins at 360°F (180°C) for 28 minutes.
I never thought of blueberry poppyseed, great recipe!