Description
These muffins are everything a lemon-blueberry-poppy-seed muffin should be. They have a little bite to them, but are still light and fluffy.
This recipe is easily halved to make six muffins– which i prefer, as muffins are best fresh and i can't get through a full batch of twelve by myself.
I like a lot of poppy seeds in my muffins. If you don't, i would recommend cutting the amount down to 1 tablespoon.
If you like a sweeter muffin, it's okay to up the sugar by 1/3 cup. If you're trying to go the other direction and get them less sweet, i would proceed cautiously, as i have already cut back from the amount of sugar the base recipe used. However, if you do reduce the sugar further, please post your results in the comments!
You don't have to use greek yogurt– regular or low-fat yogurt will work, or even sour cream if you want to be a little more decadent.
Ingredients
- All-purpose Flour
- Poppy Seeds
- Salt
- Baking Soda
- Unsalted Butter
- Granulated Sugar
- Eggs
- Lemon, Zest Of
- Greek Yogurt
- Pure Vanilla Extract
- Frozen Blueberries