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Preheat the oven to 375 degrees F. Grease muffin tin and set aside.
Zest lemon into large mixing bowl. Cream the zest, butter, and granulated 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 juice from the lemon and vanilla.
Stir in the poppy seeds. Add salt and baking powder, mix. Slowly add flour, alternating with the milk. Take care not to over mix the batter.
Fold in the blueberries. Divide the batter evenly into the muffin tin and sprinkle the tops with sugar.
Bake until golden brown, 25-30 minutes.
By Stephanie from Hillsboro, OR