Blueberry, lemon & poppy seed muffins

Blueberry, lemon & poppy seed muffins

These cupcakes are laced with juicy blueberries, poppy seeds and tangy lemon zest. They make for a perfect, vegetarian, fruit-filled snack.

3 out of 5 stars(1) Rate this recipe
  • Makes10
  • CourseSnack
  • Prepare15 mins
  • Cook30 mins
  • Total time45 mins
  • Pluscooling

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  • 300g plain flour
  • 2 tsp baking powder
  • 2 tsp poppy seeds
  • ¼ tsp salt
  • 75g caster sugar, plus ½ tbsp extra for scattering
  • 150g Greek-style natural yogurt
  • 150ml whole milk
  • 1 large eggs
  • 1 lemon, zest and juice
  • ½ tsp vanilla extract
  • 75g vegetable spread or butter, melted and cooled
  • 150g blueberries


  1. Preheat the oven to 200˚C, gas mark 6; line 10 holes of a 12-hole muffin tin with cases (leave 2 of the middle ones empty). Put the flour, baking powder, poppy seeds, salt and 75g sugar in a bowl and stir together.

  2. In a jug, beat together the yogurt and milk, then whisk in the egg, lemon zest and juice and vanilla extract. Stir in the melted spread, then mix into the dry ingredients until just combined.

  3. Put a small spoonful of mixture into each muffin case. Stir the blueberries through the remaining muffin mixture and spoon into the cases. Scatter over the extra sugar, then bake for 25-30 minutes until just golden. Leave in the tin for 10 minutes before transferring to a wire rack to cool completely.

Cook’s tip

If you don’t have muffin cases, cut squares of parchment about 12cm x 12cm and fold into the holes of the muffin tin.


Typical values per item when made using specific products in recipe


946kJ/ 225kcals



Saturated Fat












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3 out of 5 stars1 rating