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.
BLUEBERRY MUFFINS
Provided by Ina Garten
Time 40m
Yield 20 muffins
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees. Line muffin tins with paper liners.
- Sift the flour, sugar, baking powder, baking soda, and salt into a large bowl and mix together. In a separate bowl, mix together the buttermilk, butter, lemon zest, and eggs. Make a hole in the center of the dry ingredients and pour the wet ingredients into the dry ingredients. Mix with a fork just until blended. Fold the blueberries into the batter. Don't over mix! With a standard (2 1/4-inch) ice-cream scoop or large spoon, scoop the batter into the prepared cups, filling them almost full.
- Bake the muffins for 20 to 25 minutes, until golden brown.
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.
JUMBO BLUEBERRY-LEMON MUFFINS
Steps:
- Sift flour, granulated sugar, baking powder & salt into bowl. Add in eggs, cold milk, vegetable oil and Mexican vanilla. Mix with wire whisk until smooth. Fold in lemon zest and blueberries.
- Line muffin pan with 12-large paper liners, fill each evenly about three-fourths full. Top off each muffin with granulated sugar before baking.
- Bake at 350 degrees F for 20-25 minutes. Muffins will be a light golden brown,
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
LEMON BLUEBERRY MUFFINS
These Lemon Blueberry Muffins with streusel crumb topping are the best breakfast to make ahead and grab on a busy morning. This easy muffin recipe with Greek yogurt makes moist, homemade bakery-style muffins.
Provided by Vera Zecevic
Categories Breakfast
Time 25m
Number Of Ingredients 16
Steps:
- Preheat oven to 400 F degrees and line standard muffin or cupcake pan with paper liners and set aside.
- To make the crumb topping in a small bowl, whisk together flour, sugar and cinnamon, add melted butter and stir with a fork until crumbly. Refrigerate until ready to use.
- To make the muffins in large bowl stir together flour, baking powder and salt and set aside.
- In a medium bowl place 2/3 cup granulated sugar and lemon zest and rub for a minute. Add eggs and whisk together eggs and lemon-sugar until combined. Whisk in yogurt, oil, lemon juice and vanilla extract (mixture should be pale and yellow)
- Fold wet ingredients into dry ingredients and whisk everything together.
- Reserve ½ cup of blueberries for topping. Place remaining blueberries in a small bowl. Dust blueberries with 1 tablespoon flour and toss them until all blueberries are coated with thin layer of flour and then fold them really gently in the batter.
- Spoon batter into prepared muffin tins, filling maximum 2/3 of each cup and gently tap the pan on the work surface to set. Cover the batter with the remaining blueberries and then cover the blueberries generously with streusel topping.
- Place them in the oven and bake at 400 F for 5 minutes, then REDUCE THE OVEN TEMPERATURE TO 375 F and bake 13-15 minutes or until the toothpick inserted in the center comes out clean.
- Cool for 5 minutes in the pan then remove muffins and cool on a wire rack.
Nutrition Facts : ServingSize 1 muffin, Calories 320 calories, Sugar 21.9 g, Sodium 69.1 mg, Fat 14.2 g, SaturatedFat 9.5 g, TransFat 0 g, Carbohydrate 44.1 g, Fiber 1.2 g, Protein 5.4 g, Cholesterol 49.6 mg
BAKERY STYLE LEMON BLUEBERRY MUFFINS
Tall flavorful muffins studded with juicy sweet blueberries and brimming with bright lemon flavor! Just like what you'd get at the bakery. A delicious summery breakfast or treat!
Provided by Jaclyn
Categories Breakfast
Time 40m
Number Of Ingredients 15
Steps:
- Preheat oven to 425 degrees. Line a 12-cup muffin pan with paper liners.
- In a mixing bowl whisk together flour, baking powder, baking soda, and salt for 20 seconds, set aside.
- Add sugar to the bowl of an electric stand mixer, add lemon zest mix with paddle attachment for 15 seconds.
- Add butter and 1 Tbsp vegetable oil then whip mixture until pale and fluffy. Mix in remaining 3 Tbsp vegetable oil.
- Blend in eggs one at a time. Remove bowl from stand mixer.
- In a bowl or liquid measuring cup whisk together buttermilk, sour cream and lemon juice.
- Add 1/3 of the flour mixture to the butter mixture and fold until nearly combined, then add 1/2 of the buttermilk mixture and fold until nearly combined. Repeat process with flour and buttermilk mixtures once more. Fold in last 1/3 of the the flour mixture until nearly combined.
- Fold in blueberries (batter should be combined at this point but don't over-mix, it will be thick and starting to fluff up).
- Divide batter among paper lined-muffin cups filling each cup heaped full (about a slightly heaped 1/3 cup in each. Use up all the batter), if using sanding sugar sprinkle evenly over tops of muffins.
- Bake in preheated oven 8 minutes then reduce oven temperature to 400 degrees and continue to bake 10 - 13 minutes longer until toothpick inserted into center comes out free of batter.
- Remove from muffin pan and cool on a wire rack. Store muffins in an airtight container.
Nutrition Facts : Calories 318 kcal, Carbohydrate 48 g, Protein 3 g, Fat 12 g, SaturatedFat 8 g, Cholesterol 43 mg, Sodium 213 mg, Fiber 1 g, Sugar 24 g, ServingSize 1 serving
LEMON BLUEBERRY MUFFINS
Tender, fluffy Blueberry Lemon Muffins are filled with juicy sweet berries and have the aroma of lemon. This is a great staple muffin recipe to have that you can use as a base for many other muffin creations.
Provided by Olga's Flavor Factory
Time 45m
Number Of Ingredients 13
Steps:
- Preheat the oven to 425 degrees Fahrenheit.
- Cream the butter and sugar in a standing mixer with a paddle attachment or use a hand mixer. Mix until pale yellow and fluffy, about 5 minutes.
- Add the vanilla extract and eggs, one at a time, until evenly incorporated, using a rubber spatula to scrape down the sides of the bowl as needed.
- Meanwhile, mix the flour, baking powder, baking soda and salt in a medium bowl.
- In another bowl, whisk together the sour cream, milk, lemon juice and lemon zest until smooth.
- Add half of the dry ingredients to the butter mixture. Mix to combine.
- Pour in the liquid ingredients. Mix to combine.
- Add the remaining half of the dry ingredients and mix on low speed, just until incorporated. Do not over mix.
- Add 1 1/2 cups of the blueberries and mix them in gently with a rubber spatula.
- Line the muffin pan with cupcake liners. Portion our the muffin patter between 24 muffins. If you want the muffins to be tall and big, fill them with more batter, in which case you will have less than 24 muffins.
- Top the muffins with the remaining 1/2 cup of blueberries.
- Place the muffins in the preheated oven and bake for 10 minutes. Reduce the heat to 350 degrees Fahrenheit and bake for an additional 15 minutes, until the muffins are golden and baked through in the center.
- Let the muffins rest in the pan for 5 minutes, then remove to a cooling rack.
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
LEMON BLUEBERRY MUFFINS
Make and share this Lemon Blueberry Muffins recipe from Food.com.
Provided by Tonkcats
Categories Quick Breads
Time 30m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees.
- Grease 12 (3 x 1 1/4-inch) muffin cups.
- In a large bowl, stir together flour, the 2/3 cup sugar, baking powder, baking soda and salt. In another bowl, stir together yogurt, butter, eggs, lemon peel and vanilla until blended.
- Make a well in center of dry ingredients; add the yogurt mixture and stir just to combine. Stir in the blueberries.
- Spoon batter into the muffin tins and sprinkle with the remaining 1 tablespoon of sugar.
- Bake 20 to 25 minutes.
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 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
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