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    Blueberry and poppy seed muffins

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    Blueberry and poppy seed muffins

    • Preparation time: 15 minutes, plus cooling
    • Cooking time: 25 minutes

    Makes: 12


    200g dairy-free spread
    200g spelt flour
    2 tsp baking powder
    200g clear honey
    1 tsp vanilla extract
    1 large, ripe banana, roughly mashed
    4 eggs, at room temperature
    ½ tsp fine salt
    2 tbsp poppy seeds
    1 unwaxed lemon, zest
    125g blueberries


    1. Preheat the oven to 180°C, gas mark 4; line a 12-hole muffin tin with paper cases. In a large bowl, whisk together the spread, flour, baking powder, honey, vanilla, banana, eggs and salt. 

    2. Stir in the poppy seeds, lemon zest and ¾ of the blueberries. Divide between the muffin cases and scatter the remaining blueberries on top. Bake for 20-25 minutes until golden and risen, then leave to cool completely in the tin. 

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