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.
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.