Lemon Blueberry Poppy Seed Muffins - cooking recipe

Ingredients

2 cups all-purpose flour
2 tablespoons poppy seeds
1/4 teaspoon salt
1/2 teaspoon baking soda
1/2 cup unsalted butter
2/3 cup granulated sugar
2 large eggs
1 lemon, zest of
1 cup plain Greek yogurt (sour cream, regular, or low-fat yogurt are also acceptable)
2 teaspoons pure vanilla extract
1 1/2 cups frozen blueberries

Preparation

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.