Out of all my muffin recipes, these Blueberry, Lemon and Poppyseed Muffins are probably one of my faves. I LOVE anything with lemon in it, and let’s be real, everything tastes better with blueberries. These muffins and super fluffy, bursting with flavour and I cannot wait for you to try them for yourself!
Ready in: 30 minutes Makes: 12 muffins. . Ingredients:
2 1/2 cups flour (I used wholemeal)
2 tbsp poppy seeds
2 tsp baking soda
1 tsp baking powder
3/4 - 1 cup rice malt syrup
Zest of 1 lemon
3 tbsp lemon juice
1/2 cup coconut oil, melted
1 tsp vanilla extract
1 cup plain yogurt
1/2 cup milk
2 large eggs
1 ½ cup of fresh or frozen blueberries
Method:
Step 1.Preheat oven to 180° and lightly coat muffin tray with coconut oil or extra virgin olive oil.
Step 2. In a bowl combine the flour, baking powder, baking soda and poppy seeds and mix.
Step 3. Add rice malt syrup, coconut oil, yogurt, milk, eggs, vanilla extract, lemon juice, and lemon zest. Mix until just combined. Fold in the blueberries. Do not over-mix.
Step 4. Fill each tin all the way, spreading evenly.
Step 5. Bake for 18-20 minutes or until golden brown
Step 6. Enjoooyy my loves
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