Getting used to an old oven in your new home is no easy task especially if it only half works but I am pleased these blueberry lemon poppyseed cupcakes worked out a treat! They are a welcome treat from all the stress of moving. Well that’s my excuse anyway.
Full of Flavour
These blueberry, lemon and poppyseed cupcakes are deliciously moist from adding greek yogurt to the recipe and will keep moist for days in an airtight container. They are perfect topped with a blueberry drizzle flavoured with a hint of lemon to complement the sweet flavour of the cupcake.
Health Benefits of Blueberry, Lemon and Poppy Seed Cupcakes
These cupcakes are healthier than you think! By using coconut sugar in place of refined sugar you are already improving the health benefits. By adding fresh blueberries, lemon and poppyseeds it increases the health benefits threefold. Poppyseeds are antioxidant and contain a good source of fibre. They are an excellent source of B complex vitamins and minerals such as manganese, zinc and magnesium.
Make It
These cupcakes are light and fluffy in texture. By separating the eggs it really does make a difference to the overall texture of the cake. I like the drizzle to be quite runny as I prefer very little icing but that’s my preference. You can make it thicker by adding less water or even by making a buttercream topping by adding butter or cream cheese. I use good quality white chocolate in place of icing sugar for a healthier recipe.
If you like these then you will love my recipe for vegan chocolate cherry cupcakes.
Blueberry, Lemon and Poppyseed Cupcakes
Print ThisIngredients
- 225g soft butter
- 170g coconut sugar (or light brown sugar if preferred)
- 5 eggs, separated
- 1 tablespoon apple cider vinegar
- Zest and juice from 1 large lemon
- 360g plain spelt flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- Pinch of salt
- 250g natural greek yogurt
- 2 tablespoons poppy seeds
- 100g fresh or frozen blueberries
- For the frosting:
- 150g icing sugar or white chocolate
- 50g fresh blueberries
- 1 tablespoon lemon juice
- 20ml water
- Whole blueberries to decorate
Instructions
Preheat the oven to 170˚C.
Cream the butter and sugar in a large bowl until light and fluffy. Add the egg yolks and cider vinegar to the creamed mixture and whisk until pale yellow. Add the lemon juice and zest and lightly combine.
In a separate bowl, sift the flour, baking powder, baking soda and salt and mix until well combined. Fold the dry ingredients into the creamed mixture.
Whisk the egg whites in a separate bowl until stiff. Fold these alternatively with the blueberries and poppy seeds until just mixed but do not overmix.
Place in prepared cupcake cases and fill with an inch to spare. Bake in the oven for 18-20 minutes or until golden brown. Leave to cool before icing.
To prepare the topping, heat some blueberries with a drop of water. When soft mash them through a sieve and leave to cool.
Mix the icing sugar with the lemon juice and water. Fold in crushed blueberries and drizzle over the top. If using white chocolate mix with the lemon juice and crushed blueberries. Enjoy!
