BLUE POPPY SEED LEMON MUFFINS

BLUE POPPY SEED LEMON MUFFINS
5
(1)

Blue Poppy Seed & Lemon Gluten-Free Muffins. No matter how you define your plant-based style, I’ve got the swaps you’re looking for in this recipe. The blue poppy seeds have a dried violet and hazelnut hue of flavor that pairs beautifully with the fresh lemon juice and zest. I love these for a special afternoon tea break (yes, you deserve it), picnic, or better yet, breakfast in bed.


BLUE POPPY SEED LEMON MUFFINS

2 cups Cup4Cup all purpose gluten free flour 

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon sea salt

½ cup granulated sugar, plus more for sprinkling

Zest and juice of 1 lemon, separated

2 tablespoons Burlap & Barrel’s blue poppy seeds, plus more for decoration

8 tablespoons unsalted butter, or Miyoko’s or Earth Balance (both vegan), at room temperature

1 cup sour cream, or Forager Project or Follow Your Heart vegan sour cream, at room temperature

3 eggs, beaten, at room temperature, or swap one “chia egg” for each egg (1 egg = 1 tablespoon ground white chia seeds + 1 tablespoon lukewarm water, mixed and allowed to gel)

 

  • Preheat your oven to 350°F. Line a 12-cup muffin tin and set it aside. If using a mini-muffin tin, you will yield at least 24 muffins. 
  • In a large bowl, place the flour, baking powder, baking soda, salt, ½ cup sugar, lemon zest, and poppy seeds. Whisk to combine well. In a medium bowl, add the butter, sour cream, lemon juice, and eggs, and whisk until well combined and smooth. Create a well in the center of the dry ingredients, and pour in the wet ingredients. Mix until just combined.
  • Fill the prepared cups of the muffin tin to full. Optional step: sprinkle the tops with a light sprinkling of granulated sugar. Place the muffin tin in the center of the preheated oven, and bake for about 18 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. If you are making mini-muffins, the baking time is about 12 minutes. Allow muffins to cool in tin for 3 minutes before transferring them to a wire rack to cool. 
  • I decorated my muffins with additional blue poppy seeds, strips of lemon, and edible flowers. 

Inspired by Gluten-Free on a Shoestring 

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