Wild Blueberry Lemon Poppyseed Muffins

Recipe by Nicole Masson for Wyman's

Prep Time: 15 minutes

Bake Time: 22 minutes

Yield: 12 Muffins

Ingredients:

• 1 cup Wyman’s Wild Blueberries, frozen
• 2 cups all-purpose flour, spooned and leveled
• 2 tablespoons poppy seeds
• 2 teaspoons baking powder
• ½ teaspoon fine sea salt
• ¾ cup granulated sugar
• 2 teaspoons lemon zest
• 2 large eggs
• 1 cup plain Greek yogurt
• ⅓ cup vegetable oil
• 2 tablespoons lemon juice
• 1 teaspoon vanilla extract

Directions:

1. Preheat the oven to 375°F. Lightly grease a 12-cup muffin pan with cooking spray or line with paper liners.
2. In a medium bowl, whisk together the flour, poppy seeds, baking powder, and fine sea salt until combined. Set aside.
3. In a large bowl, stir together the sugar and lemon zest. Using your hands, rub the zest into the sugar until it becomes fragrant. Add the eggs, Greek yogurt, vegetable oil, lemon juice, and vanilla extract. Whisk until fully combined.
4. Pour the dry ingredient mixture into the wet ingredient mixture and stir with a silicone spatula or wooden spoon until just combined. Do not overmix. Gently fold in the frozen Wyman’s Wild Blueberries. Do not thaw.
5. Divide the batter evenly among the prepared muffin cups. Bake for 18-22 minutes, or until the tops start to turn golden and an inserted toothpick comes out clean or with just a few crumbs.
6. Let muffins cool in the pan for 5 minutes before transferring the muffins to a wire rack to cool completely.