Lemon Poppy Seed Muffins with Dried Blueberries

Quite generously adapted from The America's Test Kitchen Family Cookbook 3rd Edition: Cookware Rating Edition

1 stick butter
1 cup sugar
1 ½ cups plain yoghurt (I used homemade 2%)
2 tsp. vanilla
one large lemon, zested and juiced (should provide about 1 tablespoon rind and ¼ cup juice)
2 eggs
3 cups flour
½ teaspoon baking soda
3 teaspoons baking powder
½ teaspoon salt
¼ cup poppy seeds
1 cup dried blueberries

Preheat oven to 375. Melt butter. Stir in sugar, then add yoghurt, vanilla, and lemon juice and zest. Add eggs. In smaller bowl, sift together flour, baking soda, baking powder, and salt. Stir in poppy seeds. Add dry ingredients to wet ingredients and stir gently, just until combined. Fold in blueberries. Grease a muffin tin (for 12 muffins). Scoop batter evenly into tin. Lower heat to 350, then put in oven. Bake for 18-24 minutes or until a toothpick inserted in the middle comes out clean. Makes 12.

From http://foodforpoems.blogspot.com
Comments