Lemon Blueberry Poppyseed Muffins

by

Drop

POSTED 29 November 2019 (LAST UPDATED 14 October 2020)

Serves

12

Total Time

45mins

Calories

210

Moist lemon and blueberry muffins, with 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)

  • Plain flour icon
    Plain flour

    150 g (about 1 ¼ cups)

  • Baking powder icon
    Baking powder

    12 g (about 2 ⅜ teaspoons)

  • 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 tablespoons)

  • Blueberries icon
    Blueberries

    80 g (about ½ cup)

    METHOD


  • 1. Pre-heat oven - 175°C
  • 2. Line a clean muffin pan with paper muffin cups
  • 3. Add granulated sugar, plain 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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