Blackberry Lemon Poppy Seed Muffins

and 3/4 cups (220g) all-purpose flour (spoon & leveled)

and 1/2 Tablespoons poppy seeds

baking soda

baking powder

salt

unsalted butter, softened to room temperature

 cup (150g) granulated sugar

large eggs, at room temperature

Greek yogurt1

and 1/2 teaspoons vanilla extract

milk2

fresh lemon juice

zest of 1 lemon

and 1/2 cups (250g) fresh or frozen blackberries (do not thaw if using frozen)