Wednesday, August 17, 2011

Still Needs Some Tweaking: Blueberry Lemon Poppy Seed Muffins

Do you ever see a recipe, think that it is going to be amazing, add your own personal touch, and then end up disappointed?

I am still tweaking this recipe.

This recipe has been linked to:

The ingredients sounded fantastic....

I can make this work....

I'm going to add fresh lemon, lemon yogurt, and poppy seeds, and it will be wonderful.....


Oh, don't misunderstand my complaining. This was a very good muffin. All the flavors worked great together, but they turned out more dry than I wanted them to.

Just a little more tweaking and I will have this muffin perfect.

Gorgeous form! Presentation great! Colorful!

What do you think?

I will re-post my perfected muffin recipe, because these will be made again. For now I will give you my recipe for dry muffins.....
Maybe you can work some magic and get these perfected before I do.

Since this was posted, I received a suggestion of adding some oil. Maybe take out 2 TBS of butter and put oil in its place. I am going to make these again and try adding oil.

Blueberry Lemon Poppy Seed Muffins

2 c. flour
1 TBS baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 c. sugar
2 large eggs
1 c. lemon yogurt
6 TBS butter, melted and cooled
zest of 1 lemon
juice of 1 lemon
1 c. blueberries, tossed with 2 tsp. flour
2 tsp. poppy seeds


1/2 c. flour
3 TBS cold butter
2 TBS sugar

Preheat oven to 400 degrees F. In a small bowl combine the ingredients for the topping. Working with your fingers, but the mixture together until it is the consistency of bread crumbs. Set aside.

In a large bowl, sift together flour, baking soda, baking powder, and salt. In another large bowl, whisk together eggs, yogurt, butter, lemon zest, and lemon juice. Make a well in the dry ingredients and add the wet. Fold the dry and wet ingredients together just until mixed. Carefully fold in blueberries and poppy seeds.

Scoop batter evenly into 12 paper lined muffin cups. Sprinkle topping mix over each muffin, pressing slightly into the dough. Sprinkle course cane sugar on top, and bake for 15 - 20 minutes or until lightly browned. Cool on wire racks.

"Examine yourselves to see whether you are in the faith; test yourselves. Do you not realize that Christ Jesus is in you - unless, of course, you fail the test?"
2 Corinthians 13:5

When we are out of line with Christian standards we have to ask ourselves, "Am I a true Christian, or am I a counterfeit? Have I been born again, or am I only putting up a front?" It is a good idea to examine yourself once in a while, especially if you feel out of balance. Just as we get physical check-ups from a doctor, Jesus urges us to give ourselves spiritual check-ups. One thing that we should look for when giving ourselves a spiritual check-up is, is there a growing awareness of Christ's presence and power in our lives? Depending on the answer, only then will we know if we are a true Christian or counterfeit.


  1. Looks good! I have the best luck with muffins when I don't use butter in them, but use oil instead. They taste moister to me that way, I don't know why.

  2. I LOVE the flavor combination these muffins offer. They look great. I would wrap them in a paper towel and zap them in the microwave to make them softer...then gobble them down while they're warm. I'm sure you'll have them perfected in no time! Thanks for making my taste buds work overtime this morning! =)

  3. This recipe sounds heavenly! I have been wanting to make lemon poppyseed bread but cannot find poppy seeds anywhere! Now I definitely need to be on the hunt for them because this recipe is too good not to make. Plus I have 10 pounds of blueberries taking up space in my freezer.



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