Lemon Blueberry Poppyseed Muffins

by

Drop

POSTED Fri, November 29, 2019

Serves

12

Total Time

45 MINS

Calories

210

Moist lemon and blueberry muffins, with a poppy seeds. This one-bowl wonder is a great treat at breakfast time...or any other time of day.

recipe-image

    INGREDIENTS


  • Granulated sugar icon
    Granulated sugar

    150 g (about ¾ cup)

  • All purpose flour icon
    All purpose flour

    150 g (about 1 ¼ cups)

  • Baking powder icon
    Baking powder

    12 g (about 2 ⅜ tsp)

  • Egg icon
    Egg

    2 (about 100 g)

  • Sunflower oil icon
    Sunflower oil

    125 g (about ½ cup)

  • Lemon icon
    Lemon

    1 (about 58 g)juice of, zest of

  • Poppy seeds icon
    Poppy seeds

    15 g (about 1 ⅝ tbsp)

  • Blueberries icon
    Blueberries

    80 g (about 145 ½)

    METHOD


  • 1. Pre-heat oven - 175°C
  • 2. Line a clean muffin pan with paper muffin cups
  • 3. Add granulated sugar, all purpose flour and baking powder to a clean large mixing bowl
  • 4. Whisk briefly until combined
  • 5. Add egg to the batter
  • 6. Whisk until mixture comes together
  • 7. Add sunflower oil to the batter
  • 8. Add lemon to the batter
  • 9. Add poppy seeds to the batter
  • 10. Mix together until combined
  • 11. Add blueberries to the batter
  • 12. Mix gently until well combined
  • 13. Scoop batter onto muffin pan
  • 14. Bake until springy to touch - 20 min, 175°C
  • 15. Let cool

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