BLUEBERRY POPPY SEED MUFFINS RECIPES
LEMON BLUEBERRY POPPY SEED MUFFINS RECIPE - FOOD.COM
These muffins are everything a lemon-blueberry-poppy-seed muffin should be. They have a little bite to them, but are still light and fluffy. This recipe is easily halved to make six muffins-- which I prefer, as muffins are best fresh and I can't get through a full batch of twelve by myself. I like a lot of poppy seeds in my muffins. If you don't, I would recommend cutting the amount down to 1 tablespoon. If you like a sweeter muffin, it's okay to up the sugar by 1/3 cup. If you're trying to go the other direction and get them less sweet, I would proceed cautiously, as I have already cut back from the amount of sugar the base recipe used. However, if you do reduce the sugar further, please post your results in the comments! You don't have to use Greek yogurt-- regular or low-fat yogurt will work, or even sour cream if you want to be a little more decadent.
Total Time 35 minutes
Prep Time 15 minutes
Cook Time 20 minutes
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees. Prepare a 12-muffin tin with liners, or by greasing.
- In a large bowl, mix together the flour, poppy seeds, salt, and baking soda.
- In a separate bowl, cream the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Mix in the lemon zest, yogurt, and vanilla.
- Make a well in the center of the dry ingredients. Add the wet ingredients, and mix lightly. It's okay if it's not fully mixed together yet.
- Add the blueberries. Stir until everything is combined, taking care not to over-mix.
- Bake for 18-20 minutes, or until a toothpick comes out clean.
- Carefully remove muffins from the pan and allow to cool on a wire rack.
Nutrition Facts : Calories 231.6, FatContent 9.3, SaturatedFatContent 5.2, CholesterolContent 51.3, SodiumContent 115, CarbohydrateContent 33.9, FiberContent 1.5, SugarContent 17, ProteinContent 3.7
BLUEBERRY LEMON POPPY SEED MUFFINS RECIPE - RECIPES.NET
Baked in 15 minutes, these poppy seed muffins will surely bring delight with their fluffy and moist blueberry and lemon base, drizzled with sweet icing.
Provided by Leona Blanc
Total Time 30 minutes
Prep Time 15 minutes
Cook Time 15 minutes
Yield 1
Number Of Ingredients 14
Steps:
- Preheat oven to 425. Spray a muffin tin with non-stick spray or line with cupcakes liners and set aside.
- Mix flour, poppy seeds, baking powder, baking soda, and salt in a medium bowl.
- Beat sugar, butter, and lemon zest on medium speed until light and fluffy. Add eggs, one at a time, mixing until combined. Reduce speed to low and add dry ingredients in two installments, alternating with 3 additions of yogurt. (DO NOT OVER MIX or your muffins will turn out hard and tough) Gently stir in blueberries.
- Pour batter evenly into muffin cups. Bake at 475 for 5 minutes. Reduce temperature to 375 and bake 15-18 minutes until muffins are golden brown and an inserted toothpick comes out mostly clean. Remove muffins from oven and allow to cool completely.
- Whisk together all icing ingredients. Pour over cooled muffins. Store in airtight container at room temperature up to 3 days.
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