LEMON-BERRY MUFFINS RECIPE BY TASTY
Here's what you need: all purpose flour, baking powder, baking soda, kosher salt, unsalted butter, granulated sugar, Mccormick® lemon extract, large eggs, buttermilk, fresh blueberry, muffin tin, muffin tin liner
Provided by Jordan Kenna
Categories Desserts
Time 45m
Yield 6 jumbo muffins
Number Of Ingredients 12
Steps:
- Preheat the oven to 350°F (180°C) and line a 6-cup jumbo muffin tin with liners.
- In a large bowl, cream the butter and sugar with an electric hand mixer on medium speed until very fluffy, about 4 minutes. Add the lemon extract and continue beating for another minute. Add the eggs, 1 at a time, beating on medium speed for 30 seconds after each addition. Add the buttermilk and carefully beat to combine. The mixture will look a little grainy, but will come together once the dry ingredients are added.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- Sift the dry ingredients into the wet ingredients and beat on medium-low speed to incorporate. Do not overmix.
- Add the blueberries and carefully fold into the batter using a rubber spatula.
- Divide the batter evenly between the prepared muffin cups, filling halfway, and sprinkle with more sugar.
- Bake the muffins for 25-30 minutes, rotating halfway, or until light golden brown. Let the muffins cool for 5 minutes in the pan, then transfer to a wire rack to cool completely.
- Enjoy!
Nutrition Facts : Calories 319 calories, Carbohydrate 64 grams, Fat 2 grams, Fiber 1 gram, Protein 8 grams, Sugar 27 grams
BERRY LEMON MUFFINS
These vegan muffins filled with blueberries and raspberries are the perfect baked treat.
Provided by Almond Breeze
Categories Trusted Brands: Recipes and Tips Almond Breeze
Time 40m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Sift flour and baking powder together in a mixing bowl. Stir in lemon zest and salt.
- Add softened vegan margarine, canola oil, sugar, vanilla and Almond Breeze Almondmilk Vanilla. Mix well.
- Fold in blueberries and raspberries.
- Pour into muffin tin, and bake at 350 degrees F for 25 minutes or until toothpick comes out clean.
Nutrition Facts : Calories 252 calories, Carbohydrate 35 g, Fat 11.6 g, Fiber 1.1 g, Protein 2.3 g, SaturatedFat 1.4 g, Sodium 260.8 mg, Sugar 17.6 g
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.
LEMONBERRY MUFFINS
(From Vegetarian Times, May 2008). "Haley Fredrickson has been a vegetarian for 16 years, and she concocted this recipe to create a healthful treat free of refined sugars and white flour."
Provided by s. anne
Categories Breakfast
Time 30m
Yield 12 muffins
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F.
- In large bowl, whisk together flour, baking soda, baking powder, and sea salt. In small bowl, whisk together soymilk, brown rice syrup, oil, and lemon flavoring.
- Add wet ingredients to dry ingredients, mix well by hand.
- Gently fold in raspberries. Fill the cups of 12-cup muffin tin two-thirds full.
- Bake 20 to 25 minutes, or until toothpick inserted in center comes out clean. Let muffins cool on cooling rack so bottoms do not become soggy.
Nutrition Facts : Calories 49.5, Fat 4.8, SaturatedFat 0.3, Sodium 89.9, Carbohydrate 1.4, Fiber 0.6, Sugar 0.4, Protein 0.6
BLUEBERRY-ALMOND MUFFIN TOPS
Everyone knows that muffin tops are the absolute best part of the classic morning treat-and we've got just the recipe to jazz them up! Blueberry muffin tops get a kiss of lemon and a hint of crunch from sliced almonds. On top of that unbeatable flavor combo, you'll love how easy this recipe is to make. Simply stir fresh lemon peel and almonds into Betty Crocker™ Blueberry Muffin Tops Mix batter, then bake and top with a sweet lemon icing. Absolutely perfect for breakfast or brunch!
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 1h
Yield 16
Number Of Ingredients 7
Steps:
- Heat oven to 400°F (375°F for dark or nonstick pan). Line large cookie sheet with cooking parchment paper; set aside.
- In medium bowl, stir muffin tops mix, water, oil and egg just until blended (batter will be thick). Stir in almonds and lemon peel.
- Drop batter by rounded tablespoonfuls about 2 inches apart onto lined cookie sheet. Top each muffin top with streusel (from box), about 1/2 teaspoon. Bake 10 to 13 minutes or until edges are light golden brown. Immediately remove from cookie sheet to cooling rack. Cool completely.
- In small bowl, mix Icing ingredients until smooth and thin enough to drizzle. Drizzle over muffin tops. Store in airtight container at room temperature.
Nutrition Facts : Calories 150, Carbohydrate 22 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 1 1/2 g, ServingSize 1 Muffin Top, Sodium 115 mg, Sugar 13 g, TransFat 0 g
CRANBERRY MUFFINS
There's an abundance of cranberries in our area during the fall, and this recipe is one of my favorite ways to use them. I've often given these fresh-baked muffins as a small gift to friends, and they're always well received. -Ronni Dufour, Lebanon, Connecticut
Provided by Taste of Home
Time 35m
Yield 1.500 dozen.
Number Of Ingredients 15
Steps:
- In a large bowl, combine the flour, sugar, baking powder, nutmeg, cinnamon, baking soda, ginger, salt and orange zest. Cut in shortening until crumbly. In a small bowl, combine the orange juice, eggs and vanilla. Stir into dry ingredients just until moistened. Fold in cranberries and nuts., Fill 18 greased or paper-lined muffin cups two-thirds full. Bake at 375° until a toothpick inserted in the middle comes out clean, 18-20 minutes. Cool in pans for 10 minutes before removing to wire rack. Serve warm.
Nutrition Facts : Calories 231 calories, Fat 13g fat (2g saturated fat), Cholesterol 24mg cholesterol, Sodium 141mg sodium, Carbohydrate 26g carbohydrate (13g sugars, Fiber 2g fiber), Protein 3g protein.
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