Black & Yellow

Recipe#36: blackberry muffins with lemon zest and poppy seeds 


“Laughter is brightest where food is best.”  (Irish proverb)


200 gr (1 ¾ C) flour

1 ½ – 2 tbsp poppy seeds

½ tsp baking soda

1 tsp baking powder

100 gr (½ C) butter

150 gr (¾ C) white sugar

2 eggs

2 tsp vanilla extract

zest of 1 lemon

2 tbsp lemon juice

50 ml (¼ C) milk

120 ml (½ C) yogurt

250 gr blackberries


Preheat the oven to 225° C (430° F).

Whisk together all the dry ingredients – flour, baking soda, baking powder and poppy seeds.

Then, in another bowl, combine butter (softened to room temperature), sugar, eggs, lemon juice and lemon zest.

Merge the dry and the wet ingredients, then add the milk and the yogurt. Mix just until combined. At this point, gently fold in the blackberries.

Fill your muffin liners almost to the top. Bake the muffins at high temperature for no more than 4-5 minutes, then lower the temperature to 180° C (350° F) and bake for an additional 10 minutes.





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