PECAN LEMONY BLUEBERRY MUFFINS
Being that I grew up in the Southern state of Arkansas, I love & enjoy cooking with pecans. I really wanted to make Chocolate muffins but knew my husband would enjoy the Blueberry ones much better, so I decided to make the muffins he loves but also add the nuts that I love so much, & by just adding them on top before baking, they...
Provided by Rose Mary Mogan
Categories Sweet Breads
Time 40m
Number Of Ingredients 13
Steps:
- 1. NOTE: I often add additional Baking Powder when I am baking with self rising flour as in this recipe, to create more of a crown on top of the muffins. If you allow them to set for 5-8 minutes before going into the oven, that will also give the muffins a higher crown during baking. PREHEAT OVEN TO 400 DEGREES F.
- 2. Line the muffin tins with paper liners, spray with non stick cooking spray and set aside till needed. Then add flour and baking powder to a medium size bowl, then stir to blend together. Set aside till needed.
- 3. Using a large bowl add in the eggs, oil, and evaporated milk & beat till blended. Then add in the brown sugar and beat until completely blended.
- 4. Add in about half of the flour, and beat until batter is smooth, then add in the lemon extract, and zest if using, and the remaining flour, then beat until batter becomes smooth again. Now add in unsweetened applesauce and beat until mixed together.
- 5. Switch from mixer to a large spoon or spatula, and gently fold in the 2 heaping cups of blueberries. Carefully stir to mix into batter. Then spoon batter into each muffin cup to about 2/3 full. Top each muffin with about a teaspoon or so of chopped pecans. Allow to sit 5-8 minutes before placing in preheated 400 degree F. oven.
- 6. Bake for 20 minutes or until toothpick inserted into center of muffin comes out clean.
- 7. Look at all the blueberries goodness in each muffin.
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
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 AND PECAN MUFFINS
Make and share this Blueberry and Pecan Muffins recipe from Food.com.
Provided by Dancer
Categories Quick Breads
Time 30m
Yield 12 muffins.
Number Of Ingredients 15
Steps:
- Mix together by hand the flour, sugar, baking powder, and salt in large mixing bowl.
- Combine the milk, vanilla, egg together and then add all at once to dry ingredient until moistened.
- Do not over mix.
- Gently mix the 4 tablespoons sugar, drained.
- berries, lemon peel and pecans together.
- Fold the berry mixture lightly into the batter.
- Fill greased and dusted muffin pans half full.
- Bake for 20 minutes at 400 F or until done.
- While muffins are still warm, dip the tops in melted butter, then in the sugar.
BLUEBERRY AND PECAN MUFFINS (DELIA SMITH)
This is a GREAT muffin recipe from Delia Smith's Summer Collection. The topping gives it a nice crunch. The amount given makes 20 mini or 6 regular muffins. Muffins are common in the US and in Canada - that's why this recipe is included in the Zaar World Tour Canada cook book.
Provided by tigerduck
Categories Quick Breads
Time 45m
Yield 6 muffins or 20 mini muffins, 6 serving(s)
Number Of Ingredients 12
Steps:
- MUFFIN MIXTURE: Start off by sifting the flour, baking powder and salt into a large bowl.
- In a separate bowl mix together the egg, sugar, milk, melted butter and vanilla extract.
- Return the dry ingredients to the sieve and sift them straight on to the egg mixture. According to Delia Smith, this double sifting is essential because there won't be much mixing going on.
- Take a large spoon and fold the dry ingredients into the wet ones - quickly, in about 15 seconds. Don't overmix.
- Fold in the blueberries and half of the chopped pecan nuts (50g), again with a minimum of stirring.
- Grease your muffin tins or use paper cups.
- Spoon in just enough mixture to fill each muffin cup.
- TOPPING: Mix the remaining pecan nuts (50g) with the crushed sugar and top your muffins.
- Bake on a high shelf of the oven for 20 minutes for mini's or 30 minutes for regular ones. Oven temperature: 400°F / 200°C.
- Remove the muffins from the oven and cool in the tins for 5 minutes before transferring to a wire rack. If they are in paper cases remove them from the tins straight away.
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