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
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.