Instructions
Follow the steps and taste along the way.
Prepare the pan and oven
Preheat the oven to 190 °C (top and bottom heat). Line an 8-cup muffin pan with paper liners.
Mix the dry ingredients
In a large bowl, combine the flour, sugar, ground poppy seeds, baking powder, and salt so the baking powder is evenly distributed.
Prepare the wet mixture
In a second bowl, briefly whisk the eggs with the yogurt, oil, and lemon juice. Stir in the finely grated zest of one lemon.
Combine the batter and blueberries
Pour the wet mixture into the dry ingredients and stir with a wooden spoon just until no dry patches remain; the batter can still be slightly lumpy. Gently fold in the blueberries.
Fill the liners and bake
Divide the batter among the liners, using about 2 to 3 tablespoons for each. Bake for 20 to 22 minutes at 190 °C, until the tops are lightly golden and a skewer inserted into the center comes out without raw batter.
Cool
Leave the muffins in the pan for 5 minutes, then transfer them to a wire rack. Serve warm or completely cooled.
