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!
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.
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.
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!
Have a great Saturday! 🙂