The classic lemon poppy seed muffins you know and love made fresh and new by adding in some juicy mixed berries. These muffins are perfect to make ahead as a grab and go breakfast for busy mornings.
Happy hump day! I hope everyone had a wonderful Valentine’s Day yesterday! I know I did, after work I made a quick pasta dish for dinner and Toby and I watched the movie Valentine’s Day. I am a sucker for cheesy romantic movies, Toby not so much, but he willingly went along with the all the love mush for me. 🙂 We finished the night with some of these delicious mini cheesecakes I had made us for dessert. It was the perfect night! Sometimes it is the nights that are spent home just being present together that make the best memories, and really remind you how much love you have for each other.
Now that I have had my fill of chocolate (yeah right like there could ever be too much chocolate) I decided to make something fresh and lighter today. When we had breakfast at the Salish Lodge last weekend the first course they brought out was a selection of muffins and scones. Of course I tried them all, but my favorite was a lemon poppy seed muffin that was loaded with berries. I had never thought to add berries to this classic muffin flavor, but the combination was really tasty!
It has actually been quite awhile since I have made any muffins at home. When I worked at a bakery we would bake them off each morning, and I would often choose one as my breakfast for the day. I guess I just never needed to make muffins at home when I had so many choices available at work, but I will be making them a lot more often now. These lemon berry poppy seed muffins were so quick to make because they don’t require a mixer! Plus, they are loaded with great things like greek yogurt and berries so they are perfect as a quick breakfast.
- 2 cups whole wheat flour
- ½ cup sugar
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- 2 tablespoons poppy seeds
- ½ teaspoon salt
- 1½ cup frozen berries
- ½ cup vegetable oil
- 1 cup greek yogurt
- ½ cup milk
- 2 eggs
- juice and zest of 1 lemon
- Preheat the oven to 425 degrees. In a large mixing bowl combine flour, sugar, baking powder, baking soda, poppy seeds, and salt.
- Next, add the frozen berries to the dry ingredients and stir to coat the berries in flour. This will help keep the berries from sinking to the bottom of each muffin.
- Add the oil, yogurt, milk, eggs, lemon juice and zest. using a rubber spatula stir mixture together just until well incorporated. Fill each space in a greased muffin pan to the very top.
- Bake for 5 minutes at 425 degrees, then turn the temperature down to 375 degrees and continue to bake for 15-20 more minutes or until the tops of the muffins spring back when touched.