Name: Blueberry and Lemon Poppyseed Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12
Ingredients: 1/2 cup Greek yoghurt; 1/4 cup milk; 1 tblsp poppy seeds; 13/4 cups self-raising flour; 3/4 cup caster sugar; 125g unsalted butter, melted, cooled; 2 eggs, lightly beaten; 2 tsp finely grated lemon rind; 125g punnet blueberries; Lemon Icing; 3/4 cup icing sugar mixture; 3-4 tsps lemon juice

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

1/2 cup Greek yoghurt

1/4 cup milk

1 tblsp poppy seeds

13/4 cups self-raising flour

3/4 cup caster sugar

125g unsalted butter, melted, cooled

2 eggs, lightly beaten

2 tsp finely grated lemon rind

125g punnet blueberries

Lemon Icing

3/4 cup icing sugar mixture

3-4 tsps lemon juice

Method

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

Stir yoghurt and milk into poppy seeds in a bowl.

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.

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

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.

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

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

Journalist Elizabeth Gracie Digital Content Producer

After completing a Bachelor of Media majoring in Journalism and Non-Fiction writing, Elizabeth began working in radio both as an executive producer and presenter of both breakfast and drive radio programs. From there she worked for a publishing house, and then departed for the country to sow her oats as a regional journalist in the Riverina region of NSW. After a short stint in a communications role at a distillery, she found herself working as a an Entertainment & Lifestyle Journalist with Are Media where she writes for New Idea, Now to Love, WHO and a whole stack more of your favourite titles. Elizabeth loves writing about celebrities, royals, beauty and fashion, lifestyle, streaming, reality tv, sports and more.

Ingredients

Method

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