Ingredients:

  • 2 cups (250g) all-purpose flour
  • 3/4 cup (150g) granulated sugar
  • 2 tsp (8g) baking powder
  • 1/2 tsp (3g) salt
  • 1 tbsp (9g) poppy seeds
  • 1 cup (240g) full-fat Greek yogurt
  • 2 large eggs
  • 1/2 cup (120ml) unsalted butter, melted and cooled
  • 2 tbsp (12g) fresh lemon zest
  • 1 tsp (5ml) vanilla extract
  • 1 1/2 cups (225g) fresh blueberries
  • 1 cup (120g) powdered sugar
  • 2 tbsp (30ml) fresh lemon juice
  • 1 tsp (2g) lemon zest

Instructions:

  1. Preheat oven to 400°F (200°C) and line a 12-cup muffin tin with paper liners.
  2. Whisk together the flour, sugar, baking powder, salt, and poppy seeds in a large bowl until combined.
  3. In a separate bowl, whisk the Greek yogurt, eggs, melted butter, lemon zest, and vanilla until smooth.
  4. Pour the wet ingredients into the dry ingredients and fold gently with a spatula until just combined. Fold in the blueberries carefully.
  5. Divide batter evenly among the 12 liners and bake for 18–22 minutes until a toothpick comes out clean.
  6. Allow muffins to cool for 10 minutes. Meanwhile, whisk together powdered sugar, lemon juice, and lemon zest until smooth, then drizzle over the warm muffins.