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Blueberry-lemon Poppy Seed Muffins

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Blueberry-Lemon Poppy Seed Muffins
2011-05-05 Breakfast Brunch
5 72

After the moist and fragrant muffins are baked, the tops are dipped in melted butter and sprinkled with sugar for an added sweet and buttery flavor.

  • Servings: 12


1¾ cups Sifted All-purpose Flour
¼ cup Sugar
2½ tsp Baking Powder
¾ tsp Salt
¾ cup Milk
1 Egg, beaten
⅓ cup Vegetable Oil
1 cup Fresh Blueberries
2 Tbsp Sugar
1½ tsp Poppy Seeds
1½ tsp Grated Lemon Peel
Melted Butter or Margarine
Granulated Sugar


Preheat oven to 400 degrees. Sift together flour, 1/4 cup sugar, baking powder, and salt in mixing bowl. Make well in center of the flour mixture. Combine milk, egg, and oil. Add, all at once, to the dry ingredients. Stir quickly just until dry ingredients are moistened. Gently fold in blueberries, 2 tablespoons sugar, poppy seeds, and lemon peel. Fill greased muffin pans 2/3 full. Bake at 400 degrees for 25 minutes. While muffins are still warm, dip tops in melted butter, then in a little granulated sugar.