Blueberry Lemon Poppyseed Muffins
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(Created page with '=Ingredients= *3 cups all-purpose flour *3 tablespoons poppy seeds *1 tablespoon baking powder *½ teaspoon baking soda *½ teaspoon salt *10 tablespoons butter, softened *1 cup…')
(Created page with '=Ingredients= *3 cups all-purpose flour *3 tablespoons poppy seeds *1 tablespoon baking powder *½ teaspoon baking soda *½ teaspoon salt *10 tablespoons butter, softened *1 cup…')
Current revision as of 15:49, 19 November 2015
Ingredients
- 3 cups all-purpose flour
- 3 tablespoons poppy seeds
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 10 tablespoons butter, softened
- 1 cup light brown sugar
- 1 tablespoon lemon zest
- 2 large eggs
- 1½ cups plain greek yogurt
- 1 cup fresh blueberries
- icing:
- 1 cup powdered sugar
- 1½ tablespoons lemon juice
- 1 teaspoon vanilla
Instructions
- 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.
