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
EASY LOW CARB MUFFINS
Make and share this Easy Low Carb Muffins recipe from Food.com.
Provided by Mercy
Categories Breads
Time 25m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Mix all the ingredients together and fill a greased muffin tin (12 muffins).
- You may want to use foil liners that have been sprayed with nonstick spray.
- Bake at 375°F for 15 to 20 minutes.
Nutrition Facts : Calories 107.7, Fat 11.1, SaturatedFat 4.6, Cholesterol 39.7, Sodium 43, Carbohydrate 0.8, Sugar 0.2, Protein 1
EASY LOW-CARB LEMON BLUEBERRY NUT BUTTER MUFFINS
This recipe is loosely based on the marvelous peanut butter sandwich bread from 24/7 Low Carb Diner (http://247lowcarbdiner.blogspot.com/2011/03/mr-peanut-sandwich-bread.html). Amazingly, it's got no flour or even flour substitutes, yet makes a wonderfully muffin-y muffin. It's blueberry season, so I put blueberries in - if you are on a very low-carb fruitless diet, just leave them out. The muffins will still be yummy. I use stevia for a sweetener, but you can use other sweeteners to taste (honey works well, if you' re just doing gluten-free, not low carb.) If you use a granulated xylitol-based sweetener, dissolve it in a little bit of hot water first or it won' t blend in.
Provided by pengcognito
Categories Breakfast
Time 40m
Yield 6-8 muffins, 3-4 serving(s)
Number Of Ingredients 9
Steps:
- Mix eggs, nut butter, salt, baking soda, sweetener, flavoring, and seeds if you're using them. You will probably need some sort of power tool as nut butters are hard to get to start to blend.
- Once you have a batter (it'll be pretty thick) add the lemon juice and mix again.
- If you're going to use blueberries, fill each cup of a greased muffin tin about 1/4 full of batter, add blueberries, then some batter on top.
- Otherwise fill cups 1/2 to 2/3 full.
- Bake 20 minutes at 275.
Nutrition Facts : Calories 74.3, Fat 4.8, SaturatedFat 1.6, Cholesterol 186, Sodium 684.4, Carbohydrate 0.7, Sugar 0.3, Protein 6.3
More about "easy low carb lemon blueberry nut butter muffins recipes"
LOW CARB LEMON BLUEBERRY MUFFINS - THE KELLIE KITCHEN
From thekelliekitchen.com
Cuisine AmericanCalories 394 per servingTotal Time 50 mins
- In a large bowl, using your hand mixer, cream the butter and sweetener together until smooth. Add each of the 4 eggs, mixing one at a time until mixture is creamy and fully incorporated. Add the lemon extract and continue to blend for 20 seconds.
- In a separate bowl whisk together the almond flour, coconut flour, salt, baking powder, and xanthan gum. Make sure you break up all clumps of the dry ingredients and the xanthan gum is evenly incorporated. Slowly pour the dry ingredients into the wet ingredients and blend until fully mixed.
- Pour in the cream and water into your mixture and stir until smooth. Gently add in blueberries..folding them into the lemon batter. Divide the batter between your 12 parchement cup lined muffin tins. Set aside.
KETO LEMON BLUEBERRY MUFFINS (BAKERY FRESH) - KETOFOCUS
From ketofocus.com
5/5 (14)Servings 12Cuisine AmericanCategory Breakfast
- In a medium bowl, add butter, coconut oil and cream cheese. Melt in the microwave at 30 second intervals until softened. Mix until smooth. May have to use a hand mixer to blend until smooth.
KETO LEMON BLUEBERRY MUFFINS - THE BIG MAN'S WORLD
From thebigmansworld.com
Ratings 144Category DessertCuisine AmericanTotal Time 25 mins
- Preheat the oven to 180C/350F and grease a muffin tin or 12-count silicone muffin pan and set aside.
- In a large mixing bowl, combine all your dry ingredients and set aside. In a separate small bowl, add the rest of your ingredients, except your blueberries, and mix well. Combine the wet and dry ingredients and mix until just combined. Fold in your blueberries and let the batter sit for 5 minutes.
- Evenly distribute the muffin batter amongst the muffin tin, about 2/3 of the way full. Bake for 20-25 minutes, or until a skewer comes out clean.
LOW CARB BLUEBERRY MUFFINS RECIPE - SIMPLY SO HEALTHY
From simplysohealthy.com
CARBQUIK LEMON BLUEBERRY MUFFINS RECIPE - LOW CARB INSPIRATIONS
From lowcarbinspirations.com
ZESTY & MOIST LEMON BLUEBERRY MUFFINS | BUTTERNUT …
From butternutbakeryblog.com
LOW-CARB LEMON BLUEBERRY BLENDER MUFFINS - PRIMAVERA KITCHEN
From primaverakitchen.com
LOW CARB KETO LEMON BLUEBERRY MUFFINS
From mouthwateringmotivation.com
THE BEST KETO BLUEBERRY MUFFINS - LOW CARB AND OIL …
From chocolatecoveredkatie.com
EASY KETO LOW-CARB LEMON BLUEBERRY BREAD - STAY …
From staysnatched.com
QUICK & EASY KETO BLUEBERRY MUFFINS (LOW CARB …
From ketoconnect.net
LOW CARB KETO BLUEBERRY MUFFINS WITH ALMOND FLOUR
From wholesomeyum.com
KETO BLUEBERRY MUFFINS WITH 6 INGREDIENTS | LOW CARB
From thebigmansworld.com
LOW CARB KETO BLUEBERRY MUFFINS (CRAZY EASY!) - LITTLE PINE KITCHEN
From thelittlepine.com
LOW CARB LEMON MUFFINS - STEP AWAY FROM THE CARBS
From stepawayfromthecarbs.com
LOW-CARB BLUEBERRY MUFFINS RECIPE | EATINGWELL
From eatingwell.com
KETO LEMON BLUEBERRY MUFFINS - DIVALICIOUS RECIPES
From divaliciousrecipes.com
LEMON BLUEBERRY MUFFINS (EASY RECIPE) - INSANELY GOOD
From insanelygoodrecipes.com
LOW CARB KETO BLUEBERRY MUFFIN RECIPE WITH LEMON ICING
From reddit.com
HEALTHY LOW CARB BLUEBERRY MUFFINS - RECIPE - DIET DOCTOR
From dietdoctor.com
20 BEST KETO MUFFINS (+ LOW-CARB RECIPES) - INSANELY GOOD
From insanelygoodrecipes.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 »
You'll also love