Lemon Poppy Seed Muffins with Yogurt
These Lemon Poppy Seed Muffins, baked with creamy yogurt for added moisture and tang, will brighten up your morning! This simple recipe blends tangy citrus, fresh blueberries, and nutty poppy seeds to produce a deliciously soft and delectable dessert!
Servings: muffins
Calories: 218kcal
Ingredients
- ½ cup granulated sugar
- 6 tablespoons vegetable oil
- 2 large eggs
- 1 cup plain whole milk yogurt
- 2 tablespoon fresh lemon juice
- ½ teaspoon salt
- 1 ½ tablespoon grated lemon zest
- 2 tablespoons poppy seeds
- 2 ¼ cup all-purpose flour
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- 1 ¼ cup fresh blueberries washed and dried
Instructions
- Preheat oven to 375° F. Line 12 muffin tins with muffin/cupcake papers.
- In a large mixing bowl, whisk sugar, oil, and eggs until combined.
- Add yogurt and lemon juice and whisk until creamy.
- Whisk in salt, lemon zest, and poppy seeds until thoroughly distributed.
- Fold in flour, baking powder, and baking soda until just combined – a few lumps are ok, be careful not to over mix.
- Fold in blueberries. Scoop mixture into prepared muffin tins until just at surface.
- Bake for 20-23 minutes until lightly golden on top and a cake tester comes out with just a couple crumbs.
- Allow to cool in pan for 10 minutes before removing and transferring to cooling rack.
- Best served warm. Great with butter and lemon curd.
Serving: 1muffinCalories: 218kcalCarbohydrates: 30gProtein: 4gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 2gTrans Fat: 0.05gCholesterol: 30mgSodium: 234mgPotassium: 94mgFiber: 1gSugar: 11gVitamin A: 69IUVitamin C: 4mgCalcium: 95mgIron: 2mg
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