3 Ingredient Lemon Blueberry Muffins Recipes

WORLD'S BEST LEMON BLUEBERRY MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 16 muffin cups with paper liners.
• Sift flour, baking powder, baking soda, and salt together in a bowl.
• Combine sugar, milk, sour cream, butter, eggs, and lemon zest in a large bowl. Beat with an electric mixer on low speed until blended. Fold in the flour mixture until batter is just moistened. Fold in blueberries; avoid overmixing because batter will turn purple.
• Fill muffin cups 3/4 full of batter.
• Bake in the preheated oven until golden brown, 30 to 35 minutes. Let cool for 10 minutes.

BEST LEMON BLUEBERRY MUFFINS

Steps:

• Preheat oven to 400F and line a 12 cup muffin pan with paper liners.
• In a large bowl; whisk together the flour, baking powder, and salt. Set aside.
• In a medium bowl; whisk together the melted butter and 1 cup of sugar. Then whisk in the eggs, milk, lemon zest, lemon juice, and vanilla.
• Add the wet ingredients to the dry ingredients, and gently stir using a rubber spatula until just combined. Fold in the blueberries.
• Divide the batter into the 12 muffin cups. Generously sprinkle the remaining sugar over the tops.
• Bake for 20-22 minutes or until a toothpick inserted into the center comes out clean.

QUICK AND EASY LEMON BLUEBERRY MUFFINS

Steps:

• Heat oven to 400 degrees Fahrenheit (204° C). For big-topped muffins, line 8 standard-size muffin cups with paper liners. For standard-size muffins line 10 muffin cups.
• Use a microplane or citrus zester to remove the zest from a lemon. Add the zest (about 1 tablespoon) to a small bowl with the sugar. Rub the zest into the sugar until the sugar is perfumed by the lemon.
• Whisk the flour, lemon sugar, baking powder, and salt in a large bowl.
• Add oil to a measuring jug that holds at least 1 cup. Add the egg then fill the jug to the 1-cup line with milk (1/3 to 1/2 cup milk). Measure 2 tablespoons of freshly squeezed lemon juice and then add it along with the vanilla. Whisk until well blended.
• Add the milk mixture to the bowl with dry ingredients then use a fork to combine. Do not over mix. (The muffin batter will be quite thick - see note below for more details). Fold in the blueberries.
• Divide the batter between muffin cups. (If making big-topped muffins, the batter will come to the tops of the paper liners). Sprinkle a little sugar on top of each muffin. (As another option, If you have another lemon, add a small, thin slice of lemon to the top of each muffin and sprinkle the sugar on top of the lemon slice.)
• Bake muffins 15 to 20 minutes or until tops are no longer wet and a toothpick inserted into the middle of a muffin comes out with crumbs, not wet batter. Transfer to a cooling rack.
• To store, place cooled muffins in a plastic bag, seal, and store at room temperature for 2 to 3 days. To freeze, wrap them tightly in aluminum foil or place them in freezer bags. Freeze for up to 3 months.