Ingredients
3cupsall purpose flour
3tbsppoppy seeds
1tbspbaking powder
½tspbaking soda
½tspsalt
10tbspbutter,softened
1cuplight brown sugar
1tbsplemon zest
2large eggs
1½cupsplain Greek yogurt
1cupfresh blueberries
1cuppowdered sugar
1½tbsplemon juice
1tspvanilla
Preparation
Preheat oven to 425 degrees F. 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 2 installments, alternating with 3 additions of yogurt. Do not overmix. Gently stir in blueberries.
Pour batter evenly into muffin cups.
Bake at 475 degrees F for 5 minutes. Reduce temperature to 375 degrees F and bake for 15 to 18 minutes until muffins are golden brown and an inserted toothpick comes out mostly clean.
Remove muffins from the oven and allow them to cool completely.
Whisk together all the icing ingredients. Pour over cooled muffins.
Serve and enjoy.
