Muffins: Lemon Blueberry or Lemon Poppyseed

By NicoleS

Ingredients

• MUFFINS:
• 2 cups + 1 tablespoon all purpose flour (for blueberries, if using. Omit the 1 tablespoon if making lemon poppyseed muffins)
• 1 cup sugar
• 1/2 teaspoon baking soda
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 cup sour cream or yogurt (depending on thickness of sour cream/yogurt, you may need to add 1-2 Tbsp more of milk)
• 2 tablespoons milk
• 2 tablespoons lemon juice
• 1/4 cup canola oil
• 1 egg
• Zest of 1/2 a lemon
• 1/2 teaspoon lemon extract
• 1/2 teaspoon vanilla extract
• 1 1/2 cup dried blueberries, if using
• 1/4 cup poppy seeds, if using
• TOPPING:
• 1/2 cup sugar
• 1 1/2 Tbsp. brown sugar
• 3/4 cup flour
• 1/2 tsp. baking powder
• 1/2 tsp. salt
• 1/4 cup vegetable oil
• 1 Tbsp. vanilla

Details

Servings 12
Adapted from cookingchanneltv.com

Preparation

Step 1

Heat oven to 400.

Grease muffin pan or line with paper cups.

Mix topping ingredients together. Set aside.

Toss blueberries with 1 tablespoon of flour to coat, if using.

Mix dry ingredients in a large bowl. Combine the sour cream or yogurt, milk, oil, egg and extracts together. Pour the wet mixture into the dry, stir, add the lemon juice and continue to mix until the dough comes together. Fold in the blueberries.

Spoon the batter into the prepared muffin tins, sprinkle with topping and bake in preheated oven for 20 minutes or until a tooth pick comes out clean. (Mine were more than done after 20 mins)