Lemon, Poppyseed & Blueberry Yogurt Muffins

Another day, another muffin. After all, who can't use a good muffin recipe? Especially as the days get brighter, the weather gets drier, and we find ourselves on the go and enjoying the great outdoors. Muffins make a great and healthy take along snack.

Although they use a majority of whole wheat flour, these muffins are particularly moist and light, partially due to the use of yogurt. And of course, lemon and blueberries are a winning combination, so you really can't go wrong here. Oh wait, yes you can---- You can make only one batch and see them disappear way to quickly! 

Next time, I am definitely doubling up. This recipe is a sure winner!

Lemon, Poppyseed & Blueberry Yogurt Muffins

Makes 18 muffins

Dry Ingredients

1 1/2 cup Whole Wheat Flour

3/4 cup All Purpose Flour

1/2 cup Sugar

2 1/2 tbsp Poppy Seeds

1 tbsp Baking Powder

1 tsp Baking Soda

1/2 tsp Salt

Wet Ingredients

1 cup Plain Yogurt

2 Eggs, beaten

1/4 cup Vegetable Oil

Zest and Juice of 1 Large Lemon (about 1 tbsp Zest and 1/3 cup Juice)

1 tsp Lemon Extract

2 cups Blueberries (fresh or frozen)

Preheat the oven to 375 degrees. Line 18 muffin cups and set aside.

In a large bowl, mix together all dry ingredients. In a separate bowl, beat together all wet ingredients. Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the blueberries.

Spoon the batter into the prepared cups and bake for 25-30 minutes, until a toothpick inserted into the centre of the muffins comes out clean.