Hi there, Somewhat Simple readers. It’s Ashley again, from Kitchen Meets Girl, and I’m so excited to be back again this month to share another family-friendly recipe with you.
If you’re like us, breakfasts during the workweek usually consist of grabbing a bagel and a thermos of coffee on the way out the door to work, school, or summer camps. So when the weekends roll around, I like to do something a little bit special.
Well, not that lemon poppyseed muffins are anything super special, but if you drizzle this blueberry glaze over the top, it definitely jazzes things up a bit, don’t you think? I like jazz, what can I say?
I baked these muffins in mini-bundt pans I found down in our
junk storage room while we were on our cleaning rampage for a garage sale. Since my kitchen has very limited storage space, I relegate many of my infrequently used baking dishes to the basement. When I discovered my little bundt pans, I did a little happy dance and decided to put them to use the very next weekend.
Aren’t they pretty?
If you don’t have mini-bundt pans, you can certainly use regular muffin tins–which is what I absolutely intended to do until I found my forgotten treasure stuffed under boxes labeled “Husband’s Memorabilia” and “Baseball Cards.”
These muffins were light and fluffy and silky, with just the right amount of tartness from the lemon zest. And the glaze–holy fabulous blueberries! I might even have caught my husband sticking his finger in the bowl when he thought I wasn’t looking.
For the Muffins:
- 2 cups flour
- 2 tablespoons poppy seeds
- 1 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 stick unsalted butter, at room temperature
- 1 cup sugar
- 2 large eggs
- zest of 1 lemon
- 1 teaspoon vanilla extract
- 1 cup vanilla yogurt
- 1/4 cup frozen blueberries, thawed but not drained
- 1 1/2 cup powdered sugar
- 1/4 teaspoon vanilla extract
- 1/2 teaspoon lemon juice
- 2 teaspoons milk
- Preheat the oven to 350, and line muffin tins with baking papers.
- In a medium bowl, combine the flour, poppy seeds, baking powder, baking soda and salt. In a mixing bowl, cream together the butter and sugar until fluffy. Beat in the eggs one a at time, mixing well after each addition. Mix in the lemon zest and vanilla. With the mixer running at low speed, add in the dry ingredients in two additions alternating with the yogurt, beating until just incorporated.
- Fill muffin pans two-thirds full. Bake for 18 to 20 minutes. Let cool for 5 to 10 minutes in the pan, then transfer to a wire rack.
- Mash the thawed berries in a medium-sized bowl to release lots of juice. Remove the blueberry skins from the juice and discard. Add the vanilla, milk, and lemon juice; then add the powdered sugar, whisking to combine.
- Drizzle glaze over completely cooled muffins and allow to set for 20 minutes prior to serving.
muffins from Annie’s Eats; blueberry glaze from Joy the Baker