It’s time again for a new “Bake Together – The Baking Surprise” with Andrea Zimtkeks & Apfeltarte. Once a month we get together (virtually) and create something based on a topic we’ve chosen in advance – not knowing what the one on the other end of Germany (we live far from each other) is doing. This month it’s all about fruity muffins. You probably noticed that already when you saw these Jumbo Muffins with blueberries, lemon, and poppy seeds ;P
Andrea and I are doing this “Bake Together” for several years already. If you want to know what topics we already did, you can check out the recipes in the “Bake Together” category. With more than 10 recipes per year, we’ve already accumulated quite a few. We also did some “specials” where we published a recipe every day of the week – in our Vegan Bake Together Weeks, for example. The recipes sometimes even end up in e-books – you can see we love what we are doing here ;P
Well. Let’s focus on the muffins, shall we? ;) We said – fruits, berries, and muffins – that’s our topic this month. Alright. There are not enough muffins emerging from my oven anyway. I actually love muffins. They are so easy to prepare and so versatile. Much easier to prepare than cupcakes, for example ;) Just one dough, maybe some streusels, and you’re done. No buttercream and other decorations are needed.
I prefer homemade muffins over storebought muffins. Always. The ones you can get in stores are often a bit dry and you never know what’s all in there, right? Some coffee shops sell good ones, I have to admit that. But the longer they sit on the counter the dryer they get there as well. Not a problem if you make them at home. The dough is so easy to prepare you can actually start baking shortly before your guests are arriving, for example. Then you got fresh muffins from the oven, juicy, moist, and super delicious. Simply perfect ;)
I like baking muffins – that’s why you can find a nice small selection of muffin recipes here on the blog already. Including several muffin recipes with blueberries ;) They are just perfect to use in muffins. When you want to add something fruity like berries and you got a dough that is a bit more compact – absolutely no problem for blueberries. They will stay nice and intact… unlike raspberries, for example ;P
Blueberries, a good amount of lemon zest, and poppy seeds – for me a winning combination! I love to add poppy seeds wherever I can. I just love the flavors and together with lemon, it gets even better. Do you like it too?
INGREDIENTS / ZUTATEN
1 1/2 cups (200g) spelt flour
1 1/4 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
2 tbsp. poppy seeds*
1 tsp. lemon zest
1/3 cup (70g) xylitol* or regular sugar
1/4 cup (60g) butter, melted
2 tbsp. sunflower oil
2 tbsp. sour cream, at room temperature
1 large egg, at room temperature
1/2 cup (120ml) milk, at room temperature
1 tsp. vanilla extract
3.5 oz. (100g) fresh blueberries (plus some extra)
some coarse sugar for sprinkling
200g Dinkelmehl (Type 630)
1 1/4 TL Backpulver
1/4 TL Natron
1/4 TL Salz
2 EL Blaumohn* (gemahlen)
1 TL Zitronenabrieb
70g Xylit* oder normaler Zucker
60g Butter, geschmolzen
2 EL Sonnenblumenöl
2 EL Schmand, Zimmertemperatur
1 Ei (L), Zimmertemperatur
120ml Milch, Zimmertemperatur
1 TL Vanille Extrakt
100g frische Blaubeeren (plus ein paar mehr)
etwas grober Zucker zum Bestreuen
DIRECTIONS / ZUBEREITUNG
2. Mix the spelt flour, baking powder, baking soda, salt, poppy seeds, and lemon zest in a large bowl until well combined. In a second bowl mix the xylitol (or sugar) with the melted butter, oil, sour cream, egg, milk, and vanilla extract. Add the wet ingredients to the bowl with the dry ingredients and mix until just combined – do not overmix. Add the blueberries and fold them in. Divide the batter between the paper liners. Press some additional blueberries into the batter (optional) and sprinkle with some coarse sugar. Bake the muffins for 5 minutes, then reduce the temperature of the oven to 350°F (180°C) and continue baking for 20-23 minutes or until a toothpick inserted into the center of the muffins comes out clean. Take out of the oven and let cool down completely on a wire rack.
2. Dinkelmehl, Backpulver, Natron, Salz, Mohn und Zitronenschale in einer großen Schüssel vermengen. In einer zweiten Schüssel Xylit (oder Zucker) mit geschmolzener Butter, Öl, Schmand, Ei, Milch und Vanille Extrakt vermischen, dann zur Schüssel mit den trockenen Zutaten dazugeben und alles nur kurz verrühren. Die Blaubeeren dazugeben und vorsichtig unterheben. Den Teig auf die Papierförmchen aufteilen, nach Belieben noch einige Blaubeeren in den Teig drücken, mit etwas grobem Zucker bestreuen und dann etwa 5 Minuten backen. Die Temperatur des Ofens auf 180°C (350°F) runterregeln und die Muffins weitere 20-23 Minuten backen. Mit einem Zahnstocher testen, ob noch Teig kleben bleibt und die Muffins erst herausholen, wenn dieser sauber herauskommt. Muffins aus dem Ofen nehmen und auf einem Kuchengitter komplett abkühlen lassen.
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Here is a version of the recipe you can print easily.
Print
Jumbo Blueberry Lemon Poppy Seed Muffins
- Prep Time: 00:10
- Cook Time: 00:28
- Total Time: 00:45
- Yield: 6 1x
- Category: Muffins
- Cuisine: America
- Diet: Vegetarian
Description
These extra big Jumbo Blueberry Lemon Poppy Seed Muffins are the perfect snack if you are a bit more hungry ;) You can always share… but you don’t have to!
Ingredients
1 1/2 cups (200g) spelt flour
1 1/4 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
2 tbsp. poppy seeds*
1 tsp. lemon zest
1/3 cup (70g) xylitol* or regular sugar
1/4 cup (60g) butter, melted
2 tbsp. sunflower oil
2 tbsp. sour cream, at room temperature
1 large egg, at room temperature
1/2 cup (120ml) milk, at room temperature
1 tsp. vanilla extract
3.5 oz. (100g) fresh blueberries (plus some extra)
some coarse sugar for sprinkling
Instructions
1. Preheat the oven to 425°F (220°C). Line a muffin tin with 6 tulip paper liners* and set aside. Melt the butter and let cool down a bit.
2. Mix the spelt flour, baking powder, baking soda, salt, poppy seeds, and lemon zest in a large bowl until well combined. In a second bowl mix the xylitol (or sugar) with the melted butter, oil, sour cream, egg, milk, and vanilla extract. Add the wet ingredients to the bowl with the dry ingredients and mix until just combined – do not overmix. Add the blueberries and fold them in. Divide the batter between the paper liners. Press some additional blueberries into the batter (optional) and sprinkle with some coarse sugar. Bake the muffins for 5 minutes, then reduce the temperature of the oven to 350°F (180°C) and continue baking for 20-23 minutes or until a toothpick inserted into the center of the muffins comes out clean. Take out of the oven and let cool down completely on a wire rack.
Notes
Enjoy baking!
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