LEMON & BLUEBERRY POPPY SEED PROTEIN MUFFINS.
What’s the first baked good you’d pick up from your favourite coffee shop when everything re-opens? Mine would probably be a lemon and blueberry poppy seed muffin.
One of my favourite weekend pastimes is enjoying a coffee shop baked treat with a freshly brewed cup of coffee. And whilst that isn’t possible at the moment because here in the UK we’re on COVID-19 lockdown, I thought I’d re-create that moment for my housemate and I. Nothing like a little Tuesday pick me up when the 4pm slump hits!
Plus, homemade always tastes better right?! It’s definitely something to do with the time, effort and care that goes into the mixture…
I’ve tried to use ingredients that you’ll hopefully have in your cupboards but if not, you’ll be able to pick up from your local supermarket. Staples such as yoghurt, eggs, lemons and frozen berries. I opted for frozen blueberries, but blackberries, cherries or raspberries would work in the same way. They create an almost marbled affect once baked – bursting with juices and natural sweetness!
These muffins are wholesome, healthy and satisfying. Creaming the butter and sweetener then adding the rest of the ingredients keeps them fluffy and light – a technique I’m definitely going employ into all my future bakes! So be sure to save this recipe so you can re-create your coffee-shop mornings for your loved ones. Who says traditions have to be put on pause?
Makes 8 muffins.
For The Muffins –
- 20g Free Soul Vanilla Protein Powder (I used the Vegan Blend)
- 200g Flour
- 30g Poppy Seeds
- 1tsp Baking Powder
- 100g Butter
- 4tbsp Canderel Sweetener
- 2 Eggs
- 100g Natural Yoghurt
- 1tsp Vanilla Extract
- 40-60ml Alpro Oat Milk
- Large Handful Frozen Blueberries
For the Glaze –
- Juice & Zest of 1 Lemon
- Icing Sugar
- Pre-heat the oven to 170 degrees, then line & spray a cupcake tray.
- Combine the flour, protein powder, poppy seeds and baking powder in a large bowl.
- In a separate bowl, cream the butter and sweetener until smooth (this is key!)
- Add the eggs, yoghurt and vanilla extract to the creamed butter and sugar, mix until fully combined.
- Fold in the frozen blueberries adding milk little by little if needed.
- Spoon the mixture into lined cupcake cases, filling them to around half way.
- Bake the muffins for 20-22mins or until the knife comes out clean.
- Allow them to cool fully before adding lemon drizzle glaze.
- Make the glaze by mixing the lemon juice and icing sugar together.
- Top with lemon zest (optional).
The muffins will keep for 5 days in an airtight container. If you manage to make them last that long, you deserve a medal! As always, if you do re-create these, please do tag me on Instagram – I love seeing them appear!
Happy Isolation Baking.