These cupcakes are laced with juicy blueberries, poppy seeds and tangy lemon zest. They make for a perfect, vegetarian, fruit-filled snack.
Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
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.
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.
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.
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
Energy | 946kJ/ 225kcals |
|---|---|
Fat | 6.8g |
Saturated Fat | 1.9g |
Carbohydrates | 34g |
Sugars | 12g |
Fibre | 1.6g |
Protein | 5.9g |
Salt | 0.5g |
Book a slot to see product availability
To view what's in stock at your nearest Waitrose & Partners store, please book a slot
