Stud Muffin: Lemon Poppyseed Blackberry

I'm rather fond of poppy seeds.  Probably because I'm half Hungarian, and Hungarians use poppy seeds in a lot of their desserts.  I found this recipe here, and was quite happy with how it turned out the first time I made it, although I accidentally over-baked them.  Even still, they are really tasty!  Here's what I did...

Ingredients:

• 1/2 cup butter
• 3/4 cup sugar
• 2 eggs
• 1.5 teaspoons vanila extract
• 1/2 cup Greek yogurt
• 2 tablespoons lemon juice
• zest of 1 lemon
• 1.5 tablespoons poppy seeds
• 1teaspoon baking soda 
• 1 teaspoon baking powder
• 1.75 cups of flour
• 1/4 cup milk
• 2 cups fresh or frozen blackberries (if frozen don't thaw)

Preheat the oven to 400 degrees Fahrenheit.  In a KitchenAid mixer, cream the butter and sugar.  Add the eggs, vanilla, yogurt, lemon juice, and lemon zest.  In a separate bowl mix together the poppy seeds, baking soda, baking powder, and flour.  Add the dry ingredients, alternating with milk.  Fold in the blackberries.  Bake for 15 to 18 minutes or until an inserted toothpick comes out clean.