Blueberry & Lemon Poppy Seed Muffins

I’m sitting here listening to old late 90’s early 2000’s songs, singing my little heart out and it feels so good. Remember all those soft rock/indie ballads that made us feel just a little emo (hello Hoobastank, Blink 182, Hinder, Creed, Cranberries, etc.).. Such fun! But honestly, these songs are such fun to sing and bring back so many memories. I’m pretty sure I still have a couple of homemade cds with a collection of these songs on them.

Anyways, I’m thoroughly enjoying my evening not only because of the #throwback. We made a giant batch of lemon poppy seed muffins for our upcoming trip, and they are delicious! Who doesn’t love a good lemon poppy seed muffin/scone/cake? These ones are slightly less sticky sweet, so they are great to have as a mid-day snack, and not only as a piece of dessert. I didn’t make the lemon/sugar glaze that I usually make with them just because of that. It also makes a big mess and sticky fingers, and when you spend your day typing on a computer, its no fun.

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To make these, you will need

  • 2 1/2 cups of flour, depending on the kind of GF flour you use, you might need to add a bit more… I ended up adding a 1/4 cup extra
  • 1 tbsp. baking powder
  • 3/4 tsp. baking soda
  • 1/4 salt
  • 1/4 cup vegetable oil
  • 2/3 cup granulated sugar (original recipe calls for 1/2 cup, and I found them missing a little sweetness)
  • Cannelle Boulangerie (used to be known as Maison Cannelle) egg replacer for 2 eggs
  • 1 1/2 cups of light vanilla soy milk with 2 tbsp lemon juice added (replacement for buttermilk)
  • 1/4 cup poppy seeds
  • 2 tbsp. grated lemon peel
  • 1/2 to 1 cup of fresh or frozen blueberries
  • 1/2 tsp. xanthan gum (optional)

In one bowl, mix all your dry ingredients. In another bowl, whisk/beat your wet ingredients as well as your sugar together. If you have xanthan gum, I suggest putting some in, it will help hold everything together.

Combine your dry ingredients to your wet ones until just combined. You don’t want to over mix, it will make these too dense. You’ll want to add the blueberries at this point. If you use frozen ones, you may get a slightly blue-ish/purple-ish tinge to your mix; don’t worry about this!

Pop these babies in muffin molds/cake tins/loaf tins and in the oven at 400 degrees for 20 to 25 minutes (until springy to touch and a knife comes out clean).

There you go! Delicious treats that are just sweet enough to pass as a “healthy” snack and not a dessert. I make these in mini muffin molds, so they last longer, and I feel less guilty when I eat one…or two…or three!

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