These muffins graced my table on Monday morning, and they were just the thing to start the week. Joy the Baker has an excellent food blog, so if you haven't already checked it out, I suggest you bookmark it for later :)
I knew I wanted blueberry muffins, and wondered if there were any online recipes that incorporated poppyseeds, since I had some in the cupboard. Joy's Lemon Blueberry Poppyseed Muffins to the rescue! I even had a lemon sitting in my fruit bowl, but it was a bit sad, and didn't give me a great deal of zest, so I upped the lemon flavour in the recipe by adding a squeeze of the juice.
The only persnickity bit was browning the butter. I don't know if it's because I used frozen blueberries, but my batter was very heavy - it clumped into my muffin cups, rather than poured. If this happens to you, do not overmix the batter. Do not. These muffins came out with a lovely crispy crust, even though I skipped the crumble topping.
I shared two with the owners of our local cafe, who are practically friends after two years of seeing Mr J and I. They asked if I could make more to sell them for the cafe, and declared them to be among the best muffins they'd ever eaten! Since my kitchen will never be commercially certified, though, I just pointed them to the recipe.