Blueberry-Lemon Poppyseed Muffins
Ingredients
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1¾ cups all-purpose flour
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2 teaspoons baking powder
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½ teaspoon salt
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¾ cup sugar
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1 lemon
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1 tablespoon poppy seeds
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½ cup melted unsalted butter
Tools
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whisk
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measuring cups
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measuring spoons
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large bowl
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spatula
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liquid measuring cup
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zester
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baking liners
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muffin pan
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spoon
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2 medium bowls
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June Oven
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Preferences
Preheat the June Oven
With the shelf in the middle position, preheat the June Oven to 375°F on the Bake cook mode using the button below.
June Oven
Combine the dry ingredients
Combine the flour, baking powder and salt in a large bowl. Mix with a spatula or whisk to break up any lumps and set aside.
1¾ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
large bowl
measuring cups
measuring spoons
spatula
Start the batter
Put the sugar in a medium bowl. Zest the lemon directly over the bowl. Add the poppy seeds, melted butter and milk.
¾ cup sugar
1 lemon
1 tablespoon poppy seeds
½ cup melted unsalted butter
½ cup whole milk
liquid measuring cup
zester
medium bowl
Add the eggs and vanilla
Crack the eggs in the medium bowl. Add the vanilla and whisk until thoroughly combined.
2 large eggs
1 teaspoon vanilla extract
whisk
Combine the wet and dry ingredients
Pour the wet ingredients into the bowl with the dry ingredients and mix to combine. Some lumps are fine.
Add the blueberries
Add the blueberries and fold them into the batter, mixing gently to avoid crushing the berries. Set the batter aside to prepare the topping.
2 cups blueberries
Start the streusel
Place the in the butter in a medium bowl. Add the flour, sugar and salt.
3 tablespoons unsalted butter
½ cup all-purpose flour
3 tablespoons sugar
¼ teaspoon salt
Finish the streusel
Rub the butter into the dry ingredients with your fingertips until the topping resembles pea-sized crumbles.
Portion the muffins
Line the muffin pan with baking liners. Spoon the batter into the liners with an ice-cream scoop or spoon, distributing the batter evenly among the cups. Use all the batter.
muffin pan
baking liners
spoon
Add the streusel
Sprinkle the streusel over the muffins, dividing it equally between the 12 cups.
Bake the muffins
Place the muffin pan on the middle shelf of the June Oven. Bake the muffins 20 minutes, until a toothpick comes out clean when inserted in a muffin in the center of the pan. June will notify you when the muffins are ready.
Cool the muffins
Remove the muffins from the June Oven and place them on a wire rack to cool in the pan for at least 5 minutes.
Serve the muffins
Carefully lift the muffins out of the pan and serve them warm, or cool and store them to enjoy later.
