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Lemon, Blueberry & Poppyseed Muffin

Gizzi: “In this recipe we are using very little fat due to the incorporation of the courgette. These muffins are also wheat free.”

Makes 12
Preparation time 15 minutes
Cooking time 30 minutes



How to make lemon, blueberry and poppyseed muffins

1. Preheat oven to 200°C. Line a 12-muffin tray with muffin cases. Combine the dry ingredients, except the sugar, in a medium bowl and set aside.

2. Beat the eggs and sugar with a handheld or standing mixer for 3 minutes until pale and creamy. Add the lemon zest, juice, courgette, buttermilk and blueberries and combine.

3. Working quickly with a spatula, fold in the dry ingredients until they are mixed in. The key is to not overwork the mixture.

4. Spoon even amounts of batter into each muffin case, filling each liner to the top. Pop in the oven and bake for 30 minutes. Remove from the oven and leave to cool completely before serving