We're celebrating seasonal British berries on the blog today, in the form of a lovely little lemon, poppy seed and blueberry muffin recipe. These tiny bites of sunshine are the perfect Summer treat - mixing a refreshing zing of lemon with bursts of blueberry and poppy seeds.
♥ 200g caster sugar
♥ 75g unsalted butter, plus extra for greasing
♥ Two medium free range eggs, beaten
♥ 200g plain flour, sieved
♥ 2 tsp baking powder
♥ 75ml milk
♥ Zest of a lemon
♥ 1 tbsp poppy seeds
♥ 150g fresh blueberries
Preheat the oven to 180 degrees and grease the muffin tin with butter.
Step one. Cream together the butter and sugar, then add the eggs.
Step two. Add in the flour and baking powder. Then, fold in the rest of the ingredients except the blueberries.
Step three. Divide the remaining ingredients between the muffin tin, and add 2-3 blueberries per muffin.
Step four. Bake for 20-25 minutes until golden, turning half way.
Step five. Allow to cool on a wire rack before devouring (...all 24)!
What is your favourite mini muffin combination? Or best seasonal berry recipe? Discover other seasonal berry recipes from fellow food bloggers over on the hashtag #BerriesSaySummer
Note: In collaboration with Seasonal Berries. Recipe and photographs are my own.