Blueberry, lemon & poppy seed muffins

Name: Blueberry, lemon & poppy seed muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 10
Ingredients: 300 g plain flour; 2 tsp baking powder; 2 tsp poppy seeds; ¼ tsp salt; 75 g caster sugar, plus ½ tbsp extra for scattering; 150 g Greek-style natural yogurt; 150 ml whole milk; 1 large eggs; 1 lemon, zest and juice; ½ tsp vanilla extract; 75 g vegetable spread or butter, melted and cooled; 150 g blueberries

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

Vegetarian

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

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.