Lemon Blueberry Poppyseed Muffins
Serves
12
Total Time
45 MINS
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.
- Granulated sugar
150 g (about ¾ cup)
- Plain flour
150 g (about 1 ¼ cups)
- Baking powder
12 g (about 2 ⅜ teaspoons)
- Egg
2 (about 100 g)
- Sunflower oil
125 g (about ½ cup)
- Lemon
1 (about 58 g)juice of, zest of
- Poppy seeds
15 g (about 1 ⅝ tablespoons)
- Blueberries
80 g (about 145 ½)
INGREDIENTS
- 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
METHOD
Make this recipe in the Drop Recipes App
Enjoy features like ingredient substitutions, smart scaling and guided step-by-step cooking.
