Blueberry, Lemon and Poppy Seed Muffins
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° 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.Advertisement
For an extra protein hit, try some Greek yogurt on top.