Lemon Blueberry Mini Muffins
Soak poppyseeds in buttermilk. Let sit for 30 minutes.
1
Whisk together dry ingredients: flour, sugar, salt, baking powder, lemon zest.
2
In another bowl combine liquid ingredients: buttermilk and poppy seeds, egg, vanilla, and melted butter.
3
Fold wet ingredients into dry ingredients just until combined. DO NOT OVERMIX. Cover and rest.
4
Use a 2 tsp cookie scoop to portion the muffin batter into a mini muffin tin lined with mini muffin liners.
5
Press a blueberry into the center of each muffin, so they’re almost all the way to the bottom of each tin but not quite touching.
6
Use a toothpick to push the muffin batter over the blueberries.
7
Top each mini muffin with lemon sugar and bake 15 mins @ 400F.
8
Let cool 5-10 minutes in the tin, then remove muffins to a cooling rack to finish cooling.
9
What you'll need
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Whisk
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mini muffin liners
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2 tsp (29mm) cookie scoop
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toothpicks
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