Blueberry Lemon Poppyseed Muffins

• Vegetarian

• Produce

  • 1 cup Blueberries, fresh
  • 1 tbsp Lemon, zest

• Refrigerated

  • 2 Eggs, large

• Condiments

  • 1 1/2 tbsp Lemon juice

• Baking & Spices

  • 3 cups All-purpose flour
  • 1 tbsp Baking powder
  • 1/2 tsp Baking soda
  • 1 cup Brown sugar, light
  • 3 tbsp Poppy seeds
  • 1 cup Powdered sugar
  • 1/2 tsp Salt
  • 1 tsp Vanilla

• Dairy

  • 10 tbsp Butter
  • 1 1/2 cups Greek yogurt, plain

Found on therecipecritic.com

Description

Ingredients

• 3 cups all-purpose flour
• 3 tablespoons poppy seeds
• 1 tablespoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 10 tablespoons butter, softened
• 1 cup light brown sugar
• 1 tablespoon lemon zest
• 2 large eggs
• 1½ cups plain greek yogurt
• 1 cup fresh blueberries
• 1 cup powdered sugar
• 1½ tablespoons lemon juice
• 1 teaspoon vanilla

Directions

• Preheat oven to 425. Spray a muffin tin with non-stick spray or line with cupcakes liners and set aside.
• Mix flour, poppy seeds, baking powder, baking soda, and salt in a medium bowl.
• Beat sugar, butter, and lemon zest on medium speed until light and fluffy. Add eggs, one at a time, mixing until combined. Reduce speed to low and add dry ingredients in two installments, alternating with 3 additions of yogurt. (DO NOT OVER MIX or your muffins will turn out hard and tough) Gently stir in blueberries.
• Pour batter evenly into muffin cups. Bake at 475 for 5 minutes. Reduce temperature to 375 and bake 15-18 minutes until muffins are golden brown and an inserted toothpick comes out mostly clean. Remove muffins from oven and allow to cool completely.
• Whisk together all icing ingredients. Pour over cooled muffins. Store in airtight container at room temperature up to 3 days.