Poppyseed Berry Muffins with Pistachios

Updated: Jan 4



I love poppyseed muffins. Well, I just love all kinds of muffins. It's fun to play around with all kinds of ingredients to come up with lovely combinations of flavours.


I had a hankering for a muffin this afternoon as I didn't have time to eat lunch today, real hungry. Muffins only take anywhere from 15 to 20 minutes to bake. These are basically dump in the bowl and mix until just combined. It seemed a great way to satiate my growling tummy.


So I took all my favourite ingredients and flavours, sweet, slightly sour, nutty...you get the idea :) Voila! These berry wonderful muffins appeared!


These muffins are so yummy. I am very proud of my concoction and want to share it with you. Boy does it smell amazing in here. Hungry? Give these muffins a mix and go!



Poppyseed Berry Muffins with Pistachios


1/4 cup cane sugar

1/2 cup brown sugar

2 eggs

2 tablespoon poppyseeds

3/4 cup plain yogurt

1/2 cup milk, low fat is best

2 cups all purpose flour

1/2 teaspoon baking soda

2 teaspoons baking powder

1/2 cup fresh or frozen cranberries

1/2 cup fresh or frozen blueberries

1 lemon rind, microplanes or grated

1/3 cup coarsely chopped pistachios, or any other nut or a combination


Topping: Take about 3 tablespoons brown sugar and sprinkle some on each muffin.

  1. Preheat oven to 425 degrees F

  2. Line a 12 cup muffin tin

  3. In a large bowl whisk together avocado oil, sugars, and eggs.

  4. Add the yogurt, milk, and then the rest of the ingredients.

  5. Fill the muffin cups until all are full with the mixture

  6. Sprinkle brown sugar on each.

  7. Bake for 15 to 20 minutes until cake tester comes out clean.