Don’t you just love a good muffin? Muffins are quick and easy to make and so delicious! These jumbo bakery-sized muffins are full of flavor and so tender.

Start by combining flour, baking powder, baking soda, salt and poppy seeds in a bowl and set aside.

Cream butter and sugar, add lemon zest and mix together. Add eggs, one at a time, and beat until combined.

Add dry ingredients alternately with yogurt. Fold in blueberries.

Divide batter evenly among the prepared muffin cups. Bake 25-30 minutes, rotating the tin halfway through baking.

While the muffins are baking, heat 1/4 cup sugar and 1/4 cup lemon juice in a saucepan until the sugar dissolves and the mixture forms a light syrup, about 3-4 minutes.

When muffins are golden brown and an inserted toothpick just has a few crumbs attached, they are ready to be removed from the oven.

Brush the warm syrup over the warm muffins.

YUM! Just look at that muffin! Wonderful for breakfast or to snack on anytime of day!

Print Recipe

Lemon – Blueberry-Poppy Seed Muffins

Jumbo bakery-sized muffins filled with flavor!

Prep Time10 minutes mins

Cook Time25 minutes mins

Total Time35 minutes mins

Course: Breakfast

Cuisine: American

Keyword: Blueberry, Lemon, Muffins

Servings: 12 muffins

Author: Cook’s Illustrated

Ingredients

Muffins

• 3 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3 tablespoons poppy seeds
• 10 tablespoons unsalted butter, softened
• 1 3/4 cup, plus 3 tablespoons sugar
• 1 tablespoon grated lemon zest
• 2 large eggs
• 1 1/2 cups plain low-fat yogurt
• 7 1/2 ounces fresh blueberries

Syrup

• 1/4 cup sugar
• 1/4 cup lemon juice

Instructions

Muffins

• Adjust oven rack to lower-middle position and heat oven to 375°. Spray 12-cup muffin tin with vegetable oil spray. Mix flour, baking powder, baking soda, salt and poppy seeds in a medium bowl. Set aside.
• Using a stand mixer fitted with paddle, beat butter and sugar on medium-high speed until pale and fluffy, about 3 minutes. Add lemon zest and mix. Add eggs, one at a time, and beat until combined. Reduce speed to low and add dry ingredients in 2 additions, alternating with 3 additions of yogurt, scraping down bowl as needed. Fold in blueberries.
• Divide batter evenly among prepared muffin cups. Bake until the muffins are golden brown and toothpick inserted in center of muffin comes out with few crumbs attached, 25-30 minutes, rotating muffin tin halfway through baking. After removing from the oven, brush warm syrup (below) over the warm muffins. Let cool in muffin tin 5-10 minutes, then carefully move to cooling rack.

Syrup

• While muffins are baking, heat the sugar and lemon juice in a small saucepan until the sugar dissolves and the mixture forms a light syrup, about 3-4 minutes. Brush warm syrup over warm muffins.

Need a quick breakfast you can eat on the road? Bake these yummy breakfast cookies, then freeze them. You can take one out of the freezer the night before, thaw in the refrigerator overnight and enjoy on your way to work or play.

Healthy ingredients are used to make these breakfast cookies….oatmeal, blueberries, bananas, nuts and honey. Far more healthy than my usual cookies!

So easy to make! Just place all the ingredients in a large bowl – looks good already!

Mix together with spatula or wooden spoon until combined. Scoop mounds of dough, about 1/4 cup each on baking sheets.

Place six cookies on each baking sheet. Gently press down to slightly flatten each cookie.

Bake 18-12 minutes until lightly browned. Cool on baking sheet for 5 minutes, then transfer to cooling rack to cool completely.

Enjoy for breakfast or for a snack! So good!

These freeze well for up to 3 months. Place in individual zip-lock bags and freeze.

Thaw overnight in the refrigerator and bring to room temperature the next morning. Enjoy!

For the recipe and complete instructions, click on the link below:

https://sallysbakingaddiction.com/good-morning-sunshine-breakfast-cookies/