The other day when I made these, I was extremely pressed for time, and didn’t have time to photograph every step – but I wanted to share the recipe with you anyways.
The recipe is simple – most muffins are. The glaze is simmered on the stove, and brushed on with a pastry or silicone brush. YUM!
Blueberry Poppyseed Muffins with Lemon Glaze
by Conni Smith | The Foodie Army Wife.com
3 c flour
1/2 tsp salt
1 1/2 tsp baking powder
2 c sugar
1/2 c extra virgin olive oil
1/2 c plain apple sauce
2 tsp vanilla
4 tsp poppyseeds
1 c milk
1 c blueberries
2 Tb lemon juice (from the lemon)
1/3 c sugar
1/2 tsp vanilla
1 1/2 tsp butter
To begin, preheat your oven to 325 degrees. Line 24 muffin cups with papers (2 standard 12-muffin pans), set aside.
In a bowl, combine the flour, salt and baking soda. Set it aside.
In your mixing bowl, combine the sugar, eggs, oil apple sauce and vanilla. Mix it until smooth.
Zest your lemon, and add the zest to the mixture. Reserve your lemon. Stir in the poppyseeds.
Mix in half of the flour mixture until just combined. Then mix in half of the milk, again until just combined. Repeat with the remaining flour mixture and milk.
Scrape the bowl with a rubber spatula to be sure that everything is combined, then gently fold in your blueberries.
Scoop the batter into your muffin pans, distributing the batter evenly.
Bake for 20-25 minutes or until the muffins test done with a toothpick. They will not get very golden on top.
When the muffins are almost done, combine the glaze ingredients (get the lemon juice from your reserved lemon) in a small saucepan. Bring them to a gentle boil, stirring often until the sugar is dissolved. Remove from heat.
When your muffins are done, remove them to a cooling rack. Brush the warm glaze over the tops of the hot muffins. Cool.