QUICK AND EASY LEMON BLUEBERRY MUFFINS
This lemon blueberry muffin recipe makes eight large big-topped muffins, ten standard muffins or 20 to 22 mini muffins (see note below about baking time for mini muffins). Fresh or frozen blueberries can be used. When using frozen, do not thaw them before adding to the batter.
Provided by Adam and Joanne Gallagher
Categories Baking, Breakfast
Time 30m
Yield Makes 8 large big-topped muffins / 10 standard muffins / 20-22 mini muffins
Number Of Ingredients 11
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.
Nutrition Facts : ServingSize 1 muffin, Calories 214, Fat 8.1g, SaturatedFat 0.8g, Cholesterol 19.3mg, Sodium 71.6mg, Carbohydrate 33.1g, Fiber 0.9g, Sugar 17.1g, Protein 3g
WORLD'S BEST LEMON BLUEBERRY MUFFINS
If you're looking for a lemon blueberry muffin recipe that is moist and not overly sweet, this is the one for you. I swear by this recipe!
Provided by SonicBoom
Categories Bread Quick Bread Recipes Muffin Recipes Blueberry Muffin Recipes
Time 55m
Yield 16
Number Of Ingredients 11
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.
Nutrition Facts : Calories 265.2 calories, Carbohydrate 39.7 g, Cholesterol 46.4 mg, Fat 10.1 g, Fiber 1.1 g, Protein 4.6 g, SaturatedFat 6 g, Sodium 339 mg, Sugar 18.9 g
BERRY CITRUS MINI MUFFINS
These muffins are healthy and delicious by themselves, but they are also excellent served with a little bit of low fat cream cheese! If you are using this recipe for a light desert, I would recommend creating a glaze for the top of the muffin. Mix together confectioners sugar along with some lemon or orange juice and drizzle on the muffins are they have baked and cooled, enjoy! I came up with this recipe when preparing lemon blueberry muffins. I have strawberries that needed to be used or else they would of gone bad so I decided to throw them in along with a few other ingredients. To lighten these muffins up I used egg substitute and less butter than are found in most muffins. Also I added wheat bran to give that extra fiber.
Provided by carebear18
Categories Quick Breads
Time 30m
Yield 24 mini- muffins, 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 325°F.
- Prepare a mini muffin tray by either placing lining in the cups or greasing.
- Combine the first 4 ingredients together and set aside.
- Cream together butter and sugar, then gradually incorporate egg substitute.
- Add lemon zest and orange juice to the sugar mixture.
- Gradually incorporate dry mixture into wet.
- Fold in blueberries and strawberries. I cut the blueberries in half and the strawberries in 4 to 6 pieces depending on their size. If you are using frozen fruits, make sure that the fruit are defrosted and drained of their excess liquid to prevent from watering down the muffins.
- Bake for 15 to 20 minutes, until lightly colored on the top.
Nutrition Facts : Calories 110.4, Fat 2.2, SaturatedFat 1.2, Cholesterol 5.1, Sodium 75.3, Carbohydrate 21.2, Fiber 1.4, Sugar 11.2, Protein 2.5
GLAZED LEMON BLUEBERRY MUFFINS
Bursting with berries and drizzled with a light lemony glaze, these muffins are moist, tender and truly something special. This is one recipe you simply must try for family and friends. -Kathy Harding, Richmond, Missouri
Provided by Taste of Home
Time 55m
Yield 11 muffins.
Number Of Ingredients 15
Steps:
- Preheat oven to 400°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in milk, lemon juice and zest. Combine flour, baking powder and salt; add to creamed mixture just until moistened. Fold in blueberries., Fill paper-lined regular-size muffin cups three-fourths full. Bake 25-30 minutes or until a toothpick inserted in muffin comes out clean. Cool 5 minutes before removing from pan to a wire rack., In a small bowl, combine confectioners' sugar, lemon juice, butter and vanilla; drizzle over warm muffins. Freeze option: Freeze cooled muffins in freezer containers. To use, thaw at room temperature or, if desired, microwave each muffin on high for 20-30 seconds or until heated through.
Nutrition Facts : Calories 327 calories, Fat 10g fat (6g saturated fat), Cholesterol 62mg cholesterol, Sodium 166mg sodium, Carbohydrate 56g carbohydrate (37g sugars, Fiber 1g fiber), Protein 4g protein.
More about "berry citrus mini muffins recipes"
MINI BLUEBERRY LEMON MUFFINS - KATHRYN'S KITCHEN
From kathrynskitchenblog.com
4.3/5 (17)Category Breakfast, Dessert, SnackCuisine AmericanTotal Time 30 mins
- Preheat oven to 350 degrees and spray a mini muffin pan with nonstick cooking spray and set aside.
- In a small bowl whisk together the melted butter, sugar, egg, lemon juice, vanilla extract, milk, and yogurt until combined. Add the flour mixture and mix until all ingredients are incorporated. Fold in the blueberries just until combined.
- Evenly distribute the muffin batter into the muffin pan and bake for 15-18 minutes. Insert a toothpick in the center of a muffin and make sure it comes out clean. If it does, the muffins are baked all the way. Cool for a few minutes before serving, enjoy!
LEMON BLUEBERRY MINI MUFFINS » THE PRACTICAL KITCHEN
From thepracticalkitchen.com
5/5 (2)Category Breakfast, DessertCuisine AmericanTotal Time 1 hr 35 mins
FAVORITE BLUEBERRY MUFFINS RECIPE - SALLY'S BAKING …
From sallysbakingaddiction.com
LEMON BLUEBERRY MUFFINS (EASY & FLAVORFUL)
From celebratingsweets.com
41 SWEET MUFFINS RECIPES - AUSTRALIAN WOMEN'S …
From womensweeklyfood.com.au
MINI BLUEBERRY MUFFINS (PERFECT FOR THE LUNCHBOX)
From sweetestmenu.com
ZESTY & MOIST LEMON BLUEBERRY MUFFINS | BUTTERNUT …
From butternutbakeryblog.com
17 BEST MINI MUFFIN RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
BEST LEMON BLUEBERRY MUFFIN RECIPE - LITTLE SWEET BAKER
From littlesweetbaker.com
MIXED BERRY MUFFINS – BAKING LIKE A CHEF
From bakinglikeachef.com
LEMON BLUEBERRY MUFFINS | GIMME SOME OVEN
From gimmesomeoven.com
LEMON BLUEBERRY MUFFINS - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
LEMON BLUEBERRY MUFFINS (EASY RECIPE) - INSANELY GOOD
From insanelygoodrecipes.com
BLUEBERRY LEMON MINI MUFFINS - BLUEBERRY.ORG
From blueberry.org
MIXED BERRY MUFFINS WITH FROZEN BERRIES - BAREFOOT IN THE PINES
From barefootinthepines.com
10 BEST LEMON MINI MUFFINS RECIPES | YUMMLY
From yummly.com
FRESH APRICOT MUFFINS WITH BLUEBERRIES RECIPE - THE SPRUCE EATS
From thespruceeats.com
BLUEBERRY PEAR MUFFINS WITH ALLSPICE - BLOGGHETTI.COM
From blogghetti.com
THE BEST LEMON-BLUEBERRY MUFFINS | ALEXANDRA'S KITCHEN
From alexandracooks.com
HOW TO MAKE CITRUS AND MINT BERRIES - BEST CITRUS AND MINT BERRIES …
From goodhousekeeping.com
RECIPE: MINI BLUEBERRY LEMON MUFFINS | KITCHN
From thekitchn.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#lactose #30-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #healthy #cupcakes #breads #desserts #fruit #oven #easy #kid-friendly #picnic #muffins #cakes #dietary #low-sodium #low-cholesterol #brown-bag #egg-free #healthy-2 #quick-breads #free-of-something #toddler-friendly #low-in-something #berries #blueberries #strawberries #citrus #lemon #to-go #camping #equipment
You'll also love