Lemon Blueberry Poppy Seed Muffins with Lime Glaze

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This morning I really fancied making muffins.

So I pulled my favourite baking book off the bookshelf…Dorie Greenspan’s Baking from my home to yours.  Have I told you how much I adore this book? It’s my baking bible. The best book I have ever bought!  Flicking through the pages my eyes fell upon a recipe for Lemon Poppy Seed muffins. I had made these before and I knew they were good. Better than good, actually.  I wondered what they would be like with the addition of blueberries.  There’s only one way to find out, I thought!

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Lemon Blueberry Poppy Seed Muffins (adapted from Dorie Greenspan’s Baking from my home to yours)

**This recipe is in American cup measurements, but if you don’t have measuring cups and you would prefer the recipe in metric please let me know and I’ll be happy to post it)

2/3 cup sugar

Grated Zest & Juice of 1 Lemon

2 Cups Plain (all-purpose) Flour

2 teaspoons baking powder

1/4 teaspoon bicarbonate of soda (baking soda)

1/4 teaspoon salt

3/4 cup Greek yoghurt (the recipe asks for sour cream but this was the closest thing I had)

2 large eggs

1 teaspoon vanilla extract

1 stick unsalted butter, melted and cooled

2 tablespoons poppy seeds

1 Cup Blueberries (I used mine straight from the freezer and they were fine)

Preheat the oven to 200C/400F.  In a large bowl, rub the sugar and lemon zest together with your fingertips until the sugar is moist and the fragrance of lemon strong.  Image

Whisk in the flour, baking powder, bicarbonate of soda and salt.

In another large bowl or measuring jug, whisk  the Greek yoghurt/sour cream, eggs, vanilla, lemon juice and melted butter together until well blended. Pour the liquid ingredients over the dry ingredients and gently and quickly stir to bring the ingredients together.

Don’t worry if there are lumps – lumpy muffin batter = tender, soft muffins!  Finally stir in the blueberries and poppy seeds.

Divide the muffin batter evenly into the muffin cups.  Bake for 18-20 minutes, or until the tops are golden.

Cool on a wire rack completely before glazing them.  Image

For the Lime glaze:

1/2 Cup icing (confectioners’ sugar), sifted

1-1 1/2 tablespoons Lime juice

Sift the icing sugar into a bowl and add just under 1 tablespoon of the lime juice.  Stir with a spoon, then add enough lime juice, just a dribble at a time, to get an icing thin enough to drizzle from the tip of a spoon.  Drizzle over the muffins.

The Lime drizzle is perfect with these muffins. I’m really glad I thought of adding blueberries, they were very good indeed. Next time I’m going to try Dorie’s suggestion of adding a spoonful of Lemon curd in the centre of the muffins. Love the sound of that!

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Have a great Saturday! πŸ™‚

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23 thoughts on “Lemon Blueberry Poppy Seed Muffins with Lime Glaze

  1. Love this muffins Nic – gorgeous pictures too. In my recent research on the perfect lemon muffin, I believe there is a rare baking blog which does not have their own take on these muffins of Dorie’s! I must make them again – lemon muffins are virtually health food, right?! πŸ˜‰

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  2. Boy are we like minded! My copy of BFMHTY is starting to get a little worn at the seams. I sure hope it does not fall apart! I just made the caramel ganache from the chestnut cake recipe and put it on the birthday chocolate cake, and let me tell you, that ganache is the most delicious, complex thing I have ever made. If you have not tried it, I strongly suggest you find an excuse to put it on a cake. Yum Yum!!! (I will blog about it this week, so you will see what I am talking about). OMG is it good!

    I like your addition of blueberries and the lime glaze to these muffins. I made them before and I think what you did would really make them super delicious!

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    1. Thank you πŸ™‚ I haven’t tried that caramel ganache but it sounds wonderful! I must give it a go soon. Yes I really do love BFMHTY! I really, really want to join the new TWD group but I’ll have to wait until I can buy Baking with Julia. Hopefully soon! πŸ™‚ Thanks for stopping by, I’m glad I discovered your blog and I’m looking forward to reading your new post about that ganache πŸ™‚

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  3. I’ve made these same muffins, sans the blueberries and they are so freaking amazing. Blueberries could only make them even happier. And props to you for going the extra step with the glaze; I just scarf up the muffins hot out of the pan!

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