John Myers
Blueberry Poppy Seed Muffins
The perfect blueberry poppy seed muffins recipe with a picture and simple step-by-step instructions.
For approx. 12 pieces:
- 150 g Blueberries
- 150 g White chocolate
- 275 g Wheat flour type 405 or 550
- 225 g Sugar
- 1 pinch Salt
- 1 packet Baking powder
- 2 tbsp Ground poppy seeds, available in health food stores
- 125 ml Neutral cooking oil
- 2 Eggs size M
- 125 ml Buttermilk
- Pink sugar to decorate
- 12 Paper baking cases
- Wash, sort and drain the berries. Set aside 50 g for decoration. Chop 75 g chocolate. Mix the flour, sugar, salt, baking powder and poppy seeds together. Whisk the oil, eggs and buttermilk together. Add to the flour mixture and stir with a whisk. Fold in the chocolate and blueberries.
- Line the hollows of a 12-cup muffin tin with paper liners. Pour in the batter. Bake in a preheated oven (electric stove: 200 ° C, convection: 175 ° C) for 20-25 minutes. Let cool down briefly, turn out and let cool down.
- Chop 75 g chocolate, melt over a warm water bath. Decorate Miffins with it. Spread the rest of the berries on top, then pull some more chocolate over the blueberries. Sprinkle with sugar and let dry.
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