Blueberry, Lemon and Poppy Seed Muffins
- 1 of 1 Whisk flour, baking powder and salt. In a separate bowl, beat sugar with butter. Beat in eggs, milk, lemon juice, poppy seeds and zest. Beat in flour until just combined. Stir in blueberries with a spatula. Place paper liners in a standard 12-cup muffin tin and pour in batter. Bake at 375 degrees for 30 to 35 minutes, until browned and a toothpick inserted in center comes out clean. Once cool, freeze in a single layer in a resealable plastic bag.
Servings Per Recipe:
Per Serving: 11 g Fat, total, 4 g pro., 260 kcal cal., 1 g fiber, 37 g carb., 150 mg sodium