Lemon Poppy Seed Muffins with Blueberries

Instructions

1. 1

   Prepare the pan and oven

   Preheat the oven to 190 °C (top and bottom heat). Line an 8-cup muffin pan with paper liners.

   
2. 2

   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.

   
3. 3

   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.

   
4. 4

   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.

   
5. 5

   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.

   
6. 6

   Cool

   Leave the muffins in the pan for 5 minutes, then transfer them to a wire rack. Serve warm or completely cooled.