Ingredients
1/2 cup Greek yoghurt
1/4 cup milk
1 tblsp poppy seeds
13/4 cups self-raising flour
3/4 cup caster sugar
125g unsalted butter, melted, cooled
2 eggs, lightly beaten
2 tsp finely grated lemon rind
125g punnet blueberries
Lemon Icing
3/4 cup icing sugar mixture
3-4 tsps lemon juice
Method
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Line a 12-hole muffin pan (1/3-cup capacity) with paper muffin wraps.
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Stir yoghurt and milk into poppy seeds in a bowl.
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Combine flour and sugar in a large bowl. Make a well in the centre. Add butter, eggs, rind, and yoghurt mixture. Stir until just combined. (Do not over-mix). Fold in half the blueberries.
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Divide evenly among paper wraps in pan. Sprinkle with remaining blueberries.
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Cook in a moderate oven (180C) for about 20 minutes, or until muffins are cooked when tested with a skewer. Stand in pan for 10 minutes. Transfer to a wire rack.
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For icing, place icing sugar in a small bowl. Stir in enough of the lemon juice to form a smooth, pouring consistency.
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Drizzling icing over muffins. Stand at room temperature to set.