BLUEBERRY-LEMON MUFFINS
Provided by Food Network Kitchen
Time 40m
Yield 12 muffins
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F. Line a 12-muffin tin with cupcake liners and set aside.
- Whisk the flour, sugar, baking powder, salt, and nutmeg together in a medium bowl; set aside.
- Put the butter in a microwaveable-safe dish or measuring cup. Cover with plastic wrap and microwave until melted, about 30 seconds. (Alternatively melt the butter in a saucepan.) Whisk the milk, eggs, lemon zest, and vanilla with the butter.
- Make a small well in the center of the dry ingredients. Pour wet ingredients into the well, then stir with a wooden spoon until the dry ingredients are moistened but still lumpy. Do not overmix the batter or your muffins will be dense. Gently stir in the blueberries. Divide the batter evenly into the muffin tin and sprinkle the tops generously with sugar.
- Put the muffins in the oven and immediately reduce oven temperature to 375 degrees F. Bake until golden brown, about 25 minutes, rotating the pan halfway through the cooking. (Insert a toothpick into the center of a muffin to check if it is done. Toothpick should come out clean). Cool muffins in the pan on a rack for a couple minutes. Turn the muffins out of the pan and cool on the rack. Serve warm or at room temperature.
LEMON BLUEBERRY MUFFINS
The bright tang of lemon zest and juice mingled with sweet blueberries makes these muffins worth waking up for.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 1h55m
Yield Makes 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Line a standard 12-cup muffin tin with baking cups. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. In a separate bowl, whisk together sugar, eggs, zest, juice, and milk. Whisk in butter. Stir wet ingredients into dry ingredients, until just combined. Fold in blueberries.
- Divide batter evenly between muffin cups, adding a scant 1/4 cup to each. Sprinkle with sugar, if desired. Bake until tops spring back when lightly touched, about 20 minutes. Cool 5 minutes in pan, then transfer to wire rack to cool completely.
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.
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
BLUEBERRY LEMON MUFFINS
Make and share this Blueberry Lemon Muffins recipe from Food.com.
Provided by Debbb
Categories Quick Breads
Time 30m
Yield 16 medium muffins
Number Of Ingredients 10
Steps:
- Combine flour, sugar, and baking powder in large bowl.
- Beat egg in separate bowl; add milk& margarine.
- Add egg mixture to dry ingredients.
- Stir until just mixed- batter will be lumpy.
- Stir in blueberries.
- Fill muffin tins 2/3 full.
- Bake at 425 degrees for 20 minutes.
- Take slightly cooled muffins& dunk top into lemon juice and then sugar.
- Cool completely before serving.
Nutrition Facts : Calories 180.8, Fat 6.2, SaturatedFat 1.1, Cholesterol 13.5, Sodium 221.2, Carbohydrate 29.4, Fiber 0.8, Sugar 15.6, Protein 2.8
BLUEBERRY LEMON MUFFINS
Make and share this Blueberry Lemon Muffins recipe from Food.com.
Provided by Millereg
Categories Quick Breads
Time 40m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F.
- Combine dry ingredients in a large bowl.
- Stir in the blueberries.
- In a separate bowl, blend the wet ingredients, including lemon peel.
- Add the wet ingredients to the dry ingredients and stir until just combined-- do not over mix.
- Fill greased muffin cups and bake for 20 to 25 minutes or until a cake tester or toothpick inserted in center of one muffin comes out clean.
- Cool on a rack for five minutes before removing from pan; finish cooling on rack.
Nutrition Facts : Calories 195.1, Fat 4.7, SaturatedFat 2.7, Cholesterol 26.5, Sodium 251.1, Carbohydrate 34.7, Fiber 1.2, Sugar 17.6, Protein 3.8
BLUEBERRY CITRUS MUFFINS
My two favorite things in one muffin -- blueberry and citrus! This recipe comes from Jane and Michael Stern.
Provided by Lvs2Cook
Categories Quick Breads
Time 45m
Yield 12 muffins
Number Of Ingredients 13
Steps:
- Heat oven to 375º. Line muffin tin with baking cups.
- In a large bowl, combine flour, sugars, baking powder, baking soda, and salt. Add blueberries and toss to coat with flour. Set aside.
- In another bowl, combine the melted butter with the yogurt, egg, grated orange rind, and extracts. Beat until well blended.
- Stir the wet mixture into the dry mixture just until the dry mixture is moistened.
- Divide batter into tins and bake 20-25 minutes.
- Cool in pan on wire rack for 5 minutes. Remove from muffin pans. Once completely cooled, dust the tops of the muffins with powdered sugar if desired.
Nutrition Facts : Calories 193.7, Fat 5.2, SaturatedFat 3, Cholesterol 30.3, Sodium 276.4, Carbohydrate 33.4, Fiber 1.2, Sugar 16.2, Protein 3.6
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