The basic recipe came from the Food Network site- but, I changed it a bit to make it my own.
- 2 Cups unbleached all-purpose flour
- 2 Teaspoons baking powder
- 1/4 Teaspoon fine salt
- 1 1/2 Sticks of butter, at room temperature, plus more for greasing the pan
- Finely grated zest from one med/large lemon
- The juice from the lemon
- 3/4 Cup granulated Sugar
- Raw Sugar for topping the muffins
- 2 Large Eggs, at room temperature
- 4 Teaspoons Poppy Seeds
- 3/4 Cup Blueberries
- 1 Teaspoon Vanilla Extract
- 2/3 cup milk (you may need more- add sparingly if the batter seems too dense)
Preheat the oven to 375 degrees. Grease muffin tin with butter or shortening and set aside.
Sift the flour, baking powder, and salt into a medium bowl and set aside.
In a mixer, or with an electric hand-held mixer in a large bowl, cream the butter, zest, and 2/3 cup sugar until light and fluffy, about 2 minutes. Scrape down the sides of the bowl with a rubber spatula. Add the eggs, one at a time, beating well after each addition. Then add the lemon juice and vanilla. Stir in the poppy seeds.
Combine the flour in 3 parts into the butter mixture, alternating with the milk. Take care not to overmix the batter. Fold in the blueberries.
Divide the batter evenly into the muffin tin and sprinkle the tops with sugar. Bake until golden brown, about 20 minutes.
Kitchen Tip: Poppy seeds can go rancid easily and should be stored in the refrigerator or freezer.