Classic lemon–poppy seed muffins get a punch of flavour from sweet, juicy blueberries. Use fresh blueberries in season, or frozen ones during the rest of the year to bring a taste of summer sunshine to your breakfast table.

Makes 12 muffins

Prep time: 15 minutes
Cooking time: 25 to 30 minutes

INGREDIENTS

• 2 cups all-purpose flour
• ½ tsp baking soda
• ½ tsp fine sea salt
• ½ cup unsalted butter, softened
• 1 cup lightly packed golden yellow sugar
• 2 large eggs
• Finely grated zest of 1 lemon
• ⅔ cup sour cream (14%)
• 1 ½ cups fresh or frozen blueberries
• ¼ cup poppy seeds

INSTRUCTIONS

1. Preheat the oven to 350ºF. Line a muffin pan with 12 large paper liners, then set aside.
2. In a medium bowl, whisk together the flour, baking soda and salt. Set aside.
3. In a large bowl and using an electric mixer, beat the butter with the sugar until pale and fluffy.
4. Beat in the eggs one at a time, beating well after each addition. Beat in the lemon zest until well combined.
5. Add the sour cream, then beat briefly just until combined.
6. If using frozen blueberries, add them to the flour mixture and toss gently. If using fresh blueberries, add them to the flour mixture and fold in until evenly distributed. Add the flour mixture to the sugar mixture, stirring just until combined. Do not overmix.
7. Fill the paper liners at least three-quarters full with batter. Sprinkle the muffins evenly with poppy seeds.
8. Bake until a wooden skewer inserted in the centre of a muffin comes out clean, 25 to 30 minutes.
9. Let the muffins cool in the pans for 5 minutes, then remove to a wire rack and let cool to room temperature. (The muffins are best served the day they’re baked but can be stored in an airtight container at room temperature for up to 4 days, or frozen for up to 2 months. Thaw and reheat frozen muffins before serving.)