I have a small confession to make…I am really bad at following recipes. I mean, really bad. I am a little better at following recipes when I am baking than when I am cooking. I hardly ever follow a recipe exactly when I am making a dish for dinner. I’m always substituting ingredients and changing things up based on what I have and like to eat.
As for baking, I always start out with the best intentions…like for instance the basic muffin recipe that I used for these, I followed it exactly and measured the ingredients and everything. But when it comes to extras…poppy seeds, lemon zest, the glaze….well, I just kind of throw things together. Which usually works out great….except when I am trying to blog about it….I really need to start writing everything down. I could also start writing my posts a little earlier…I made these muffins two weeks ago…YIKES! I am definitely not used to this whole baking blogging thing yet. Hopefully we can still be friends now you know my little secret, I promise I will start doing better!
I have been making lots of lemony treats lately. Aren’t these lemons beautiful?!? I love lemons and these were picked fresh from Grandma’s tree… I wish they came from my backyard, but we don’t have lemon trees where I live.
**To bake muffins in paper liners as pictured above, simply cut a square of parchment paper and line your muffin tin instead of greasing it. Then pour batter onto the parchment square. I only did a couple using the parchment paper, but I thought they turned out really fun! **
Lemon Poppy Seed Blueberry Muffins
Adapted from America’s Test Kitchen Family Baking Book
3 cups flour
1 cup sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups plain yogurt (I used low-fat or fat free)
8 tablespoons unsalted butter, melted
1 tablespoon lemon zest
1-3 tablespoons of poppy seeds (I used 1 tablespoon because that is what I had)
Lemon-Blueberry Glaze (recipe follows)
Yield 12+ regular muffins (I got 12 muffins and a bunch of mini muffins out of the recipe)
Grease muffin tin and preheat oven to 375 degrees.
Combine dry ingredients in a large bowl (flour, sugar, baking powder, baking soda, salt, and poppy seeds). Whisk the yogurt, eggs, and lemon zest in a medium bowl. Gently fold the the yogurt mixture into the dry ingredients until combined (do not over mix). Then fold in the cooled, melted butter.
Pour into prepared muffin tins. Bake for 25-30 minutes until a toothpick comes out clean (not runny). (Mini muffins will cook in less time…be sure to watch them close). Drizzle or brush glaze over warm (or cool) muffins. I waited until mine cooled a little bit.
1 cup blueberries, fresh or frozen
1/4 cup sugar
1/4 cup lemon juice
Powdered sugar (to taste and appearance)
In a saucepan, cook the blueberries, sugar, and lemon juice over medium heat until it becomes a syrup. This is where the recipe is just winged…sorry. I then pulsed the mixture in my blender a little bit to mash up the berries. The syrup was a little runny for my liking, so I added powdered sugar to some of it until it was thicker. I drizzled the thicker glaze on the muffins and topped it off with the rest of the syrup and berry pieces. Really the whole glaze/syrup thing was one big experiment. If you decide to try it, let me know how it goes. Sorry for not having better instructions.
33 Shades of Green’s Tasty Tuesdays
Mandy’s Recipe Box’s Totally Tasty Tuesdays
Nap Time Creation’s Tasty Tuesday Party
Balancing Beauty and Bedlam’s Tasty Tuesday
Talking Dollars and Cent’s Muffin Monday