Lemon Blackberry Poppyseed Muffins
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Last updated on March 12th, 2024 at 03:15 pm
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These Lemon Blackberry Poppy seed muffins will become one of your favorite snacks! Their crunchy, fruity and moist and will be sure to satisfy your taste buds!
The lemon flavor in this recipe really makes these muffins mouth watery and tangy.
Why Poppyseeds?
Poppy seeds are rich in fiber, plant fats, and several micronutrients. They also help aid in digestion and give it the perfect amount of crunch in a muffin!
Ingredients:
- Butter To moisten the muffins
- Blackberry Jam We used local, homemade as part of the flavoring
- Lemon Use the juice and zest, zest first its a lot easier, about 2 tablespoons juice
- Poppy Seed For the perfect crunch
- Honey (2 tablespoons) – Sweetener
- Baking Powder To create fluffiness
- Oat Flour Base ingredient
- Salt To counterbalance the sweetness
- Eggs To bind the ingredients
- Vanilla Added flavor
This Recipe makes 10 muffins
How to make:
- Prep the oven and muffin tin
Preheat oven to 350 degreesPut muffin tins in pan
- Combine wet ingredients
Beat together butter and honey. Once smooth, beat in the eggs and lemon zest - Combine dry ingredients
Sift together the flour, baking powder and salt then stir in the poppy seeds. - Combine all ingredients
- Bake muffins
Bake for 25-35mins
You’ll know if your muffins are done if pressing lightly they spring back.
For the frosting:
Cold cream 1 cup and mix until soft peaks form add 1tsp vanilla and 1tsp of honey and whip for another 30 seconds don’t over whip.
Tips for the best muffins!
- Add the correct amount of flour –
Otherwise, muffins will be rubbery or dense - Don’t overmix- this helps retain a light texture (stop mixing as soon as dry ingredients are moistened)
- If you have the self control let the batter rest in the fridge overnight, this allows the flavors to marry. The flour will absorb the moisture and will make the muffins more soft and tender.
Looking for more sweet treats?
Check out my 4 ingredient Samoa cookie recipe
