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Blueberry, lemon & poppy seed muffins
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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 Benecol Greek Style Big Pot Yogurt
150ml whole milk
1 Large Waitrose British Blacktail Free Range Egg
1 lemon, zest and juice
½ tsp vanilla extract
75g Benecol Buttery Taste spread, melted and cooled
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 fl our, 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.
If you don’t have muffin cases, cut squares of parchment about 12cm x 12cm and fold into the holes of the muffin tin.
This recipe appeared within the June 2018 recipe card collection.
Recipe cards are free to pick up every month in Waitrose stores
Typical values per serving:
Per muffin 946kJ
This recipe was first published in May 2018.