LEMON BLUEBERRY POPPY SEED BREAD
Make and share this Lemon Blueberry Poppy Seed Bread recipe from Food.com.
Provided by RyGuy
Categories Breads
Time 1h10m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Combine all streusel ingredients except butter in a small bowl and mix.
- Add butter, and mix using a fork or pastry blender.
- Set aside.
- In a large bowl, stir muffin mix and poppy seeds to combine and break up lumps.
- Add egg and water, stirring until moistened (about 50 strokes).
- Fold in rinsed blueberries and lemon peel.
- Pour into greased loaf pan.
- Sprinkle with streusel topping.
- Bake 57-62 minutes at 350 degrees.
- Cool 10 minutes.
- Remove from pan.
- Combine powedered ssugar and lemon juice in small bowl.
- Drizzle over loaf.
- Serve warm or cooled.
LEMON BLUEBERRY POPPY SEED MUFFINS
These muffins are everything a lemon-blueberry-poppy-seed muffin should be. They have a little bite to them, but are still light and fluffy. This recipe is easily halved to make six muffins-- which I prefer, as muffins are best fresh and I can't get through a full batch of twelve by myself. I like a lot of poppy seeds in my muffins. If you don't, I would recommend cutting the amount down to 1 tablespoon. If you like a sweeter muffin, it's okay to up the sugar by 1/3 cup. If you're trying to go the other direction and get them less sweet, I would proceed cautiously, as I have already cut back from the amount of sugar the base recipe used. However, if you do reduce the sugar further, please post your results in the comments! You don't have to use Greek yogurt-- regular or low-fat yogurt will work, or even sour cream if you want to be a little more decadent.
Provided by sistersalvation
Categories Quick Breads
Time 35m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees. Prepare a 12-muffin tin with liners, or by greasing.
- In a large bowl, mix together the flour, poppy seeds, salt, and baking soda.
- In a separate bowl, cream the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Mix in the lemon zest, yogurt, and vanilla.
- Make a well in the center of the dry ingredients. Add the wet ingredients, and mix lightly. It's okay if it's not fully mixed together yet.
- Add the blueberries. Stir until everything is combined, taking care not to over-mix.
- Bake for 18-20 minutes, or until a toothpick comes out clean.
- Carefully remove muffins from the pan and allow to cool on a wire rack.
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