John Myers
Poppy Seed and Blueberry Muffins
The perfect poppy seed and blueberry muffins recipe with a picture and simple step-by-step instructions.
- 260 g Flour
- 1 1/2 Teelöffel Backpulver
- Half a teaspoon of baking soda
- 1 Egg size M
- 80 ml. Neutral cooking oil
- 200 m. Buttermilk
- 125 g Poppy seed baking
- 250 g Blueberries
- Grated zest of 1 orange
- Put the flour, baking powder, baking soda, the grated zest of an orange and sugar in a mixing bowl and stir well
- Mix the egg, cooking oil and buttermilk well in another bowl. Add the liquid mass to the flour mixture and stir well to form a smooth dough. Finally stir in the poppy seed cake.
- Wash the blueberries and gently pat dry. Carefully fold the blueberries into the batter (not too strong)
- Now distribute the dough in the hollows of a muffin tin lined with paper liners. Bake the muffins in the preheated oven at 180 degrees (convection 160 degrees) for about 25 minutes. Sprinkle the cooled muffins with powdered sugar.
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