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Lemon, Blueberry and poppy Seed Muffin



1. 1 and 3/4 cups all-purpose flour

2. 1 and ½ Tablespoons poppy seeds

3. 1 teaspoon baking soda

4. 1 teaspoon baking powder

5. ½ teaspoon salt

6. 125 grams unsalted butter, softened to room temperature

7. ½ cup granulated sugar

8. 2 large eggs, at room temperature

9. ½ cup Greek yogurt

10. 1 and 1/2 teaspoons pure vanilla extract

11. 1/4 cup milk (room Temperature

12. 2 Tablespoons fresh lemon juice

13. zest of 1 lemon

14. 2 punnets fresh blackberries


1. ½ cup icing sugar, sifted

2. 1 tablespoon fresh lemon juice


1. Preheat oven to 220°C. Line a 12 count muffin pan with cupcake liners. Set aside.

2. Glaze: Whisk the confectioners’ sugar and lemon juice together. Drizzle over muffins.


Ø In a large bowl add the flour, poppy seeds, baking soda, baking powder, and salt together and mix it till its well combined.

Ø In a large bowl using a handheld or stand mixer beat the butter on high speed until smooth and creamy, about 1 minute.

Ø Add the granulated sugar and beat on high until creamed, about 1 full minute.

Ø Add the eggs, yogurt, and vanilla extract. Beat on medium speed for 3 minutes until the mixture is combined and creamy.

Ø Pour the dry ingredients into the wet ingredients and mix it with a spatula until just about combined.

Ø Add the milk, lemon juice, and lemon zest and continue to mix until combined.

Ø Fold in the blackberries.

Ø Spoon the batter evenly into each liner, filling each all the way to the top.

Ø Bake the muffins for 5 minutes at 220°C then, keeping the muffins in the oven, reduce the oven temperature to 177°C.

Ø Bake for an additional 15-18 minutes or until a toothpick inserted in the centre comes out clean. The total time these muffins take in the oven is about 20 -22 minutes.

Ø Allow the muffins to cool for 10 minutes in the muffin pan, then transfer to a wire rack and drizzle with glaze.

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