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Lemon Poppy Seed Muffins and Blueberry Icing

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  • Author: Caroline Hastings-Brown

Ingredients

Scale

Muffins

  • 2 eggs
  • 1 1/2 cups flour
  • 1 cup sugar
  • 100g butter, softened
  • 1/4 cup lemon juice
  • zest of 1 lemon
  • 1/2 cup sour cream
  • 1 tablespoon poppy seeds
  • 1 tablespoon vanilla extract
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon baking powder

Blueberry Icing

  • 35g freeze-dried blueberries ( see notes above if you can’t get these)
  • 1 cup icing sugar
  • 1 cup cream cheese
  • 1/2 cup butter, softened
  • 1 tablespoon poppy seeds for decoration

Instructions

Muffins
  1. Preheat the oven to 180°C and place cupcake liners in a cupcake  / muffin tin
  2. Cream together the butter and the sugar until light and creamy and then add the eggs and beat well.
  3. Now add the dry ingredients, except the poppy seeds, and mix together.
  4. Add the sour cream, vanilla extract and lemon juice and mix together until well combined.
  5. Stir in the poppy seeds and grated lemon zest
  6. Distribute the batter between the cupcake liners and place in the oven. Bake for 30-35 minutes or until a toothpick inserted into the centre of a muffin comes out clean.
Icing
  1. To make the icing, place the freeze-dried blueberries into a blender and blend until a fine powder forms. Set aside.
  2. Mix together the butter and cream cheese until smooth.
  3. Now add the icing sugar and powdered blueberries and mix together until well combined.
  4. Ice the muffins / cupcakes with an piping bag or by spreading the icing over with a knife. Enjoy!

Find it online: https://blog.sunshineparties.com/lemon-poppy-seed-muffins-and-blueberry-icing/