FOOD

Blueberry and Lemon Poppyseed Muffins

These freshly baked treats are always a hit.
12
15M
20M
35M

TIP: Iced muffins will keep for up to three days, stored in an airtight container in a cool place. Try replacing lemon rind and juice with orange for a change. 

Ingredients

Lemon Icing

Method

1.

Line a 12-hole muffin pan (1/3-cup capacity) with paper muffin wraps.

2.

Stir yoghurt and milk into poppy seeds in a bowl.

3.

Combine flour and sugar in a large bowl. Make a well in the centre. Add butter, eggs, rind, and yoghurt mixture. Stir until just combined. (Do not over-mix). Fold in half the blueberries. 

4.

Divide evenly among paper wraps in pan. Sprinkle with remaining blueberries. 

5.

Cook in a moderate oven (180C) for about 20 minutes, or until muffins are cooked when tested with a skewer. Stand in pan for 10 minutes. Transfer to a wire rack. 

6.

For icing, place icing sugar in a small bowl. Stir in enough of the lemon juice to form a smooth, pouring consistency.

7.

Drizzling icing over muffins. Stand at room temperature to set. 

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