Readmore Inn a Vermont Bed and Breakfast Inn

Blueberry Muffins

Wendy’s Blueberry Muffins with Lemon & Poppy Seeds


          Wendy says you can make these Blueberry Muffins without the blueberries, without the poppyseeds, or with both. But I think you need the lemon…

2 cups all-purpose flour

1 cup sugar

1 tbsp baking powder

1 tsp salt

2 tbsp poppy seeds

6 tbsp butter, cut into pieces

1 egg

2/3 cups milk

2 tsp grated lemon rind

2 tbsp lemon juice

1-cup fresh fat, luscious blueberries


Heat oven to 400 degrees.

Mix flour, sugar, baking powder, salt, and poppy seeds together. With a pastry blender, cut in butter until mixture resembles fine crumbles. Lightly beat the egg, milk, lemon rind and juice in a small bowl. Stir egg mixture into flour mixture until just blended. Toss berries with a tablespoon of flour, and fold into batter. Divide among 12 muffin baking cups, and sprinkle with a little more sugar. Bake for 20 minutes.

Note on ingredients: You can also use frozen blueberries, in the middle of winter. And I made these with raspberries and they were quite luscious. Always substitute a similar ingredient, especially if it is beautiful local and fresh.