Spring and lemons just go together like peanut butter and jelly. In honor of Spring, I made these moist and light Lemon Blackberry Poppyseed Muffins adapted from Tara’s Multicultural Table.
It’s SRC REVEAL DAY for group D. I love love LOVE SRC!
For those that don’t know, SRC (Secret Recipe Club) is a group of extremely talented food-thousiasts like myself. Once a month, we sign up to participate and once a month we’re assigned a fellow blogger in our group. Once we have found and created or re-created a recipe on the blog we are assigned, we create a post telling everyone about our assigned blogger, their blog, and the chosen recipe on our specified group reveal date. I’m not explaining it all that well. So, you’d better head on over to their website and read about it yourself. It’s awesome and I’ve found some really wonderful blogs to follow and be inspired by.
Like this one!
This month I was assigned Tara’s Multicultural Table. Ironically, we’re practically neighbors. She lives in NoVA and so do I!! The similarities do not stop there.
I love traveling the world from my kitchen. I haven’t been able to travel to many places, but I can from my kitchen. I read about authentic recipes from all over the world and try to recreate them in my kitchen. She’s travel many places and loves to read cookbooks, blogs, and searching for recipes on Pinterest. I have wasted researched many hours on Pinterest and planned many menus from there, too.
Tara has oh so many options! She has baked goods and desserts, lots of delicious main dishes, and some amazing looking side dishes. I’ve pinned many to make later. But, since it’s supposed to be spring, I decided to create something light and perfect for season. I chose her Lemon Poppyseed Muffins for this month’s SRC. I’ve actually been thinking of making lemon poppy seed muffins. I had the poppy seeds and everything. So, when I saw this recipe on her blog I knew that’s the recipe I would be making.
I’ve also had this slight obsession with blackberries lately. I’m not sure why. They just look so pretty and have such a spring type flavor. Besides, they are a delicious pairing with lemons in flavor and in color. The light yellow color surrounding the contrasting purple color. So pretty! Pair this obsession with the lemon muffins and you have deliciousness for breakfast!
In keeping with our low fat lifestyle, I used nonfat yogurt, egg substitute, and some light margarine. Other than that and that blackberries, I’ve kept to the original recipe. And let me tell you they are DELICIOUS! They smelled amazing backing. You could smell the lemon flavor throughout the kitchen. And when they came out of the oven, it took all of my restraint not to eat them all.
They will not disappoint. These muffins are moist and delicious. They have a light, lemon flavor with the tang of the blackberries and just enough sugar to round out all the flavors. They are perfect with some coffee, some tea, some ice cream, other muffins, anything. Honestly, they’re scrumptious. I imagine these will fly out of the pan at work.
I was so lucky to have been assigned Tara’s blog this month. I’m a sponge for recipes from all over the globe which made choosing one difficult. So many of her recipes were right up my alley! I love traveling the world from my kitchen. I hope you do, too!
If you do, I highly suggest you head on over to Tara’s blog and find some tickets to travel. She has so many recipes to choose from. Make sure to follow her on Facebook, Pinterest, and Twitter to see what she’s been up to. Also make sure to visit the other group D bloggers and see what they cooked up!
- 2 cups all-purpose flour
- 2 tablespoons poppy seeds
- 2 teaspoons baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 1/2 cups fresh blackberries
- 2/3 cup sugar
- 1/2 cup egg substitute (or 2 large eggs)
- 3/4 cup nonfat yogurt
- 1/2 cup light margarine (or butter) melted and cooled
- 1 tablespoon fresh lemon zest
- 1/4 cup fresh lemon juice
- 1 1/2 teaspoons vanilla extract
- Preheat oven to 400.
- Line muffin tin with 16 cupcake liners and lightly spray with cooking spray.
- Combine the flour with the baking powder, baking soda, salt, and poppy seeds. Lightly combine with a whisk. Remove two tablespoons of the flour mixture and toss with the blackberries in a small mixing bowl.
- Beat the sugar with the egg substitute in a small bowl with a whisk until the sugar dissolves. Add the yogurt, butter, lemon zest and lemon juice and stir until combined.
- Make a well in the center of the dry ingredients and add the wet ingredients. Stir until just combined. Allow to set 5 minutes then fold in the blackberries.
- Using an ice cream scoop, fill the liners 3/4 full. Bake at 400 for 20 to 25 minutes or until a toothpick inserted in the center comes out clean.
- Remove from the oven and allow to cool in the pan 5 minutes and then remove to a wire rack to cool completely, if you can wait that long.