BEST LEMON BLUEBERRY MUFFINS
Soft and moist lemon blueberry muffins packed with juicy blueberries and vibrant lemon flavor!
Provided by Lily Ernst
Categories breakfast
Time 35m
Yield 12
Number Of Ingredients 11
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.
Nutrition Facts : ServingSize 1 muffin, Calories 215 calories, Sugar 27 g, Sodium 128.8 mg, Fat 10.7 g, SaturatedFat 6.8 g, TransFat 0 g, Carbohydrate 28.9 g, Fiber 0.7 g, Protein 2.4 g, Cholesterol 53.3 mg
BLUEBERRY LEMON MUFFINS (WITH YELLOW SQUASH)
Make and share this Blueberry Lemon Muffins (With Yellow Squash) recipe from Food.com.
Provided by my kids mom
Categories Breakfast
Time 26m
Yield 12 muffins
Number Of Ingredients 14
Steps:
- Preheat oven to 350. Coat a 12-cup muffin tin with a cooking spray or line with paper baking cups.
- In a large bowl, beat the sugar and the margarine with a wooden spoon. Stir in the yogurt, blueberries, yellow squash puree, egg, lemon extract, and lemon zest.
- Add the flour, flaxseed meal, baking powder, baking soda, and salt. Stir just to combine, but do not overmix - the batter is supposed to be lumpy.
- Divide the batter among the muffin cups. BAke until the tops of the muffins are lightly browned and a toothpick come out clean when inserted in the center, 13 to 16 minutes. Turn the muffins out onto a rack to cool.
- Store in an airtight container at room temperature for up to 2 days. Or wrap individually and freeze for up to 1 month.
Nutrition Facts : Calories 160.5, Fat 1.9, SaturatedFat 0.4, Cholesterol 16.3, Sodium 253.8, Carbohydrate 31.8, Fiber 1.6, Sugar 14.2, Protein 4.2
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
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.
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.
SIMPLY BLUEBERRY & LEMON MUFFINS
From a Quick Cooking magazine from years ago. I love how simple these are to put together using a biscuit/baking mix. If using frozen blueberries, DO NOT thaw before adding to the batter. These are BEST served WARM.
Provided by HokiesMom
Categories Quick Breads
Time 35m
Yield 1 dozen, 12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat your oven to 400F.
- In a large bowl, combine the biscuit mix and 1/2 cup sugar.
- Whisk the egg and sour cream together and then stir it into the dry ingredients - just until moistened.
- Fold in the blueberries.
- Fill greased or paper lined muffin cups half full.
- Combine the topping ingredients (lemon peel & sugar) and sprinkle over the batter.
- Bake for 20-25 minutes.
- Cool 5 minutes before removing from pan to a wire rack.
Nutrition Facts : Calories 172.1, Fat 6.1, SaturatedFat 2.5, Cholesterol 23.8, Sodium 230.3, Carbohydrate 26.7, Fiber 0.8, Sugar 14.2, Protein 2.9
LEMON BLUEBERRY MUFFINS
When my sister and I spent the night at our grandmother's house, we often requested these muffins for breakfast. Today, I bake them for my kids. The very aroma is a trip down memory lane. -Kris Michels, Walled Lake, Michigan
Provided by Taste of Home
Time 30m
Yield 1 dozen.
Number Of Ingredients 6
Steps:
- Preheat oven to 400°. In a large bowl, combine biscuit mix and 1/2 cup sugar. Whisk egg and sour cream; stir into dry ingredients just until moistened. Fold in blueberries., Fill greased or paper-lined muffin cups half full. Combine lemon zest and remaining sugar; sprinkle over batter. , Bake until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts : Calories 169 calories, Fat 6g fat (3g saturated fat), Cholesterol 20mg cholesterol, Sodium 220mg sodium, Carbohydrate 27g carbohydrate (13g sugars, Fiber 1g fiber), Protein 3g protein.
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