lemon mini muffins: two ways

I had the taste for lemon baked goods of some kind, but I couldn't decide what sounded better - lemon blueberry or lemon poppy. I love the sweet but bitter taste that comes from mixing lemon and blueberries, but I also love the unique texture that poppy seeds bring to the table. I decided that I wouldn't decide at all - and made both! ONE batter - TWO muffins. Sign me up. 

Here's what you'll need... 
1 1/2 cups flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup plain whole milk yogurt
2 eggs
1/2 tablespoon lemon zest
1 tablespoon lemon juice
1/2 cup vegetable oil
1 cup sugar

2 1/2 teaspoons poppy seeds
1/2 cup blueberries

Here's what to do...
Preheat oven to 350 degrees (325 for dark or non stick muffin tins)
Sift together flour, baking powder, baking soda and salt. Set aside.
In the bowl of a standup mixer (or in a larger bowl), mix together yogurt, eggs, lemon zest, lemon juice, oil and sugar and blend until combined. Slowly add dry ingredients to wet until completely incorporated.
Divide batter into two bowls. Add poppy seeds to one and blueberries to another. Stir to combine. Pour into greased muffin tins and bake until golden brown (about 20 minutes).
Makes 2 1/2 dozen mini muffins

Of course if you prefer blueberry over poppy or vice versa - 

just don't divide the batter and double the add ins. 

Enjoy!