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one bowl blueberry lemon poppy seed muffins

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Description

These one bowl blueberry lemon and poppy seed muffins are bursting with sweet jammy blueberries, flavoured with a hint of lemon and drizzled with a zesty lemon glaze.  Simple to make and super tasty, they make the perfect weekend baking treat!

Ingredients

Scale

Blueberry Lemon Poppy Seed Muffins:

  • 2 eggs
  • 3/4 cup (180 ml) lightly flavoured olive oil
  • 1 cup (250 ml) sour cream (OR greek yoghurt)
  • 1/2 cup (85 grams) brown sugar
  • 1 teaspoon vanilla bean paste (OR extract)
  • 1 cup (125 grams) buckwheat flour (OR 1 cup (150 grams) plain wholemeal flour)
  • 1 cup (150 grams) plain wholemeal flour
  • 2 teaspoons baking powder
  • pinch of salt
  • 1 cup (100 grams) (fresh or frozen) blueberries, PLUS extra to decorate
  • zest and juice of 2 lemons
  • 1/3 cup (40 grams) poppy seeds, PLUS extra to decorate

Lemon drizzle (optional):

  • 1 cup (130 grams) icing (confectioners sugar)
  • juice of half a lemon

Instructions

To make the blueberry lemon poppy seed muffins:

  1. Preheat oven to 180 C (350 F) and line a 12 hole muffin tin with papers. Set aside.
  2. Place the eggs, oil, sour cream, sugar and vanilla into a large bowl and whisk to combine.
  3. Add the buckwheat flour, plain flour, baking powder and salt and using a wooden spoon gently stir to combine. Do not over mix.
  4. Gently fold through the blueberries, lemon zest and juice and poppy seeds.
  5. Evenly divide the mixture between the prepared tin.
  6. Top each muffin with extra blueberries.
  7. Bake for 10-12 minutes or until a skewer inserted removes cleanly. Allow the muffins to cool for 5-10 minutes before placing on a wire rack to cool completely.

To make the lemon drizzle:

  1. Place the icing sugar and lemon juice into a small bowl and stir to combine.
  2. Drizzle over the cooled muffins and top with extra poppy seeds to decorate. Serve immediately.

Notes

Muffins best kept in an air tight container in the fridge.  Will keep for 2-3 days.

Muffins are freezer friendly.  Store in an air tight container or zip lock bag.  Will keep for 3 months.

Both fresh and frozen blueberries work for this recipe.

  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Category: Muffins
  • Method: Baking
  • Cuisine: American

Find it online: https://mylovelylittlelunchbox.com/2018/09/10/one-bowl-blueberry-lemon-poppy-seed-muffins/