Summer Fresh Series: Lemon Poppyseed Double Berry Muffins

These grab and go muffins are bursting with 2 types of berries, lemon flavor and poppyseeds.  The perfect use of summer berries!

Lemon Poppyseed Double Berry Muffins

Time for another Summer Fresh recipe!  This series brings you easy recipes that highlight fresh summer produce, and are oh sooooo tasty!

Today the focus is on summer fresh berries.  I stopped by the farmer's market this weekend and picked up some pints of fresh raspberries and blueberries.  They were so plump and juicy you could just eat them like candy.  These are the perfect berries to star in my infamous muffins.  

Ripe, plump and juicy raspberries and blueberries are the star of the show in these muffins but I've also upped the flavor by adding lemon zest and juice along with some poppyseeds for added texture.  Heaven in a muffin!  These came out moist and tender and bursting with lemon and berry flavors.  Absolutely nothing better than a muffin hot from the oven!

Enjoy!

What Ingredients do I need?

• fresh raspberries
• fresh blueberries
• lemon
• poppyseeds
• eggs
• low-fat milk
• canola oil
• all purpose flour
• sugar or alternative sugar 1:1 ratio (for Keto, low carb)
• baking soda
• salt

Substitutions and Variations

• Use white whole wheat flour in place of the all purpose flour

• Make mini muffins or small loaves instead

• Doing a Keto diet or want lower carb? Use an alternative sugar of you choice as a substitute.  I like King Arthur's sugar alternative.

Kitchen Tips and Notes

• 1st rule of thumb when making muffins is not to "overmix" the batter.  You want it batter to just come together.  Little spots of flour is okay.

• To get high muffin tops turn your oven up to 400 degrees.

• Make sure you are using fresh baking powder.  To test put 1/2 teaspoon into 1/4 cup of boiling water.  If it bubbles, you are good.

• Double the recipe for 12 muffins.

• Muffins can be frozen individually and kept for 3 months.

• Fill the muffin tin almost to the top for nice big muffins.

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More Muffin Recipes

Strawberry Chocolate Chip Mini Muffins - Lower Carb Version

Pumpkin and Eggnog Swirl Muffins

Apple Cider Doughnut Muffins

Vanilla Chai Muffins

Cranberry Orange Muffins - Small Batch

Mexican Hot Chocolate Muffins

Simple Blueberry Muffins

Lemon Poppyseed Double Berry Muffins

Makes 6-8

1 egg 1/2 cup 2% milk
1/4 cup canola oil
1 1/2 cups all purpose flour
1/2 cup sugar or sugar substitute
2 teaspoon baking soda
1/2 teaspoon salt
1/2 of a pint of fresh raspberries
1/2 of a pint of fresh blueberries

1 tablespoon poppyseeds
zest of 1 medium lemon

Preheat oven to 400 degrees. Spray a 6 well muffin tin with non-stick cooking spray and set aside. (you may need another tin for 8 muffins)

In a large bowl add the egg, milk, and oil. Mix together using a whisk.

Add the flour, sugar, baking powder, and salt, lemon zest, and poppyseeds.  Stir just until combined.  Do not over mix.  Fold in raspberries and blueberries, holding a few back to add to the tops.

Using a cookie scoop, add batter to a muffin tin to make 6-8 muffins. Add a few raspberries and blueberries to the top of each muffin.  Bake 18-20 minutes until golden brown. Remove from the oven and allow to cool 5-10 minutes in the tin. Remove from the pan and serve.