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Blueberry-Lemon Poppy Seed Muffins Recipe

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This recipe for Blueberry-Lemon Poppy Seed Muffins is from The Arnsbarger Sisters' Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 c. plus 1 tbsp. flour
1 c. plus 1 tbsp. sugar
1 tbsp. baking powder
1 tsp. salt
2 tsp. poppy seeds
6 tbsp. butter, cut in pieces
1 egg 2/3 c. milk
2 tsp. grated lemon rind
2 tbsp. lemon juice
1 tsp. vanilla
1 c. blueberries
Directions:
Directions:
Heat oven to 400º. Generously coat standard size 12 cup muffin pan with nonstick cooking spray.

Mix 2 cups flour, 1 cup sugar, baking powder, salt and poppy seeds in large bowl. With pastry blender, cut in butter until mixture resembles fine crumbs.

Lightly beat egg, milk, lemon rind and juice and vanilla in small bowl. Stir egg mixture into flour mixture until just blended. Toss berries with 1 tbsp. flour in a bowl; fold berries into batter. Divide batter among prepared cups in muffin pan. Sprinkle tops with remaining 1 tbsp. sugar.

Bake for 20 minutes or until toothpick inserted in centers comes out clean. Run sharp knife or spatula around each muffin; remove from pan. Serve warm if desired.

12 to 16 muffins.
Number Of Servings:
Number Of Servings:
12 to 16

 

 

 

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