Blueberry and Poppy Seeds Muffins

It takes only a few ingredients and steps to prepare these delicious muffins. I developed a recipe with less sugar and butter than most recipes available online! Yet, these muffins will remain soft and moist for days, and the right amount of sweetness is guaranteed by the blueberries. They are ready in less than 30 minutes, these muffins will surely sweeten up your morning coffee!

Print Recipe

Blueberry and Poppy Seeds Muffins

Author: Stella Cooking Method: Baking

Difficulty: Easy Prep Time 10 min Cook Time 20 min Total Time 30 mins

Servings: 12

Ingredients

Servings

• 120 grams Sugar
• 280 grams Plain Flour
• 3 teaspoons Baking Powder
• ¹⁄₂ Lemon (zested)
• 70 grams Butter (melted)
• 2 Eggs
• 200 milliliters Milk
• 1 tablespoon Vanilla Extract
• 220 grams Blueberries
• 2 teaspoons Poppy Seeds

Instructions

1. Pre-heat your oven at 170°C (fan).
2. Pour all the dry ingredients (flour, sugar, baking powder and lemon zest) into a large bowl.
3. In a separate bowl, gently whisk all the wet ingredients (eggs, milk, melted butter, and vanilla aroma).
4. Combine the dry and wet ingredients, and gently whisk them until all ingredients are nicely incorporated. Add the blueberries and poppy seed and stir with a spatula.
   
5. Take a muffin tray and place paper muffin cases in each mould. Fill the muffin cases with the batter, leaving approximately 1cm space from the border of the case.
   
6. Place the tray in the middle of the oven and bake for approximately 20-25 minutes. Once baked, leave the muffins in the tray to cool before transferring them onto a plate.