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Blueberry Muffins with Poppyseeds

Tanya Schroeder
  • 2019 minutes
  • Serves 12

INGREDIENTS

2 cups

Blueberries, fresh

1

Lemon, zest

3

Eggs

1 5/8 cups

Vanilla almond breeze almond milk, Unsweetened

1 tbsp

Lemon juice

1 tbsp

Baking powder

3 1/16 cups

Flour

2 1/2 tbsp

Poppy seeds

1 1/2 cups

Powdered sugar

1 1/2 tsp

Salt

1 cup

Sugar

1/2 cup

Butter