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.
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
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 (USING WHOLE GRAIN FLOURS)
This recipe uses whole grain flour. Barley flour and whole wheat flour. It's hard to beat the flavor combination of blueberries and lemon. Throw in some buttermilk to mellow the mixture and the result is divine. If you use large frozen blueberries, you may need to cook these muffins for as long as 25 minutes. Barley flour make these muffins tender. You can find barley flour at health food stores.
Provided by Olha7397
Categories Quick Breads
Time 45m
Yield 12 muffins
Number Of Ingredients 12
Steps:
- Preheat oven to 400°F.
- 12 cup muffin tin, lightly greased.
- In a large bowl, combine barley and whole wheat flours, sugar, baking powder, lemon zest, baking soda and salt. Mix well and make a well in the center.
- In a separate bowl, beat eggs. Add buttermilk, butter and vanilla and beat well. Pour into the well and mix with dry ingredients just until blended. Fold in blueberries. Divide batter evenly among muffin cups. Bake in preheated oven until tops are golden and spring back when lightly touched, about 16 minutes. If using frozen blueberries, you may need to cook muffins for as long as 25 minutes.
- Let cool on a wire rack for 10 minutes before removing from pan.
- The Complete Whole Grains Cookbook --Judith Finlayson.
Nutrition Facts : Calories 214.3, Fat 5.4, SaturatedFat 2.9, Cholesterol 46.4, Sodium 277, Carbohydrate 37.7, Fiber 3.6, Sugar 15.8, Protein 5.4
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.
More about "blueberry lemon muffins using whole grain flours food"
LEMON BLUEBERRY MUFFINS ~ EASY, WHOLESOME, YUMMY!
From fivehearthome.com
5/5 (10)Total Time 30 minsCategory BreadCalories 187 per serving
- In a large bowl, whisk together whole wheat pastry flour, sugar, baking powder, and salt. Work in the softened butter with an electric mixer or fork. Blend in the eggs, milk, lemon juice, vanilla, lemon zest, and lemon extract (if using) until all ingredients are incorporated, but do not overbeat. Gently fold in the blueberries. Evenly divide the batter between the 18 prepared muffin cups.
- Bake for 18 to 23 minutes or until the muffins just test done with a toothpick, taking care not to overbake. After a few minutes, remove the muffins from the pans and cool on a wire rack, or eat them warm out of the oven with a pat of salted butter.
HEALTHY LEMON BLUEBERRY MUFFINS | GIMME DELICIOUS
From gimmedelicious.com
BLUEBERRY-LEMON CRUMB MUFFINS - EATINGWELL
From eatingwell.com
FLUFFY HEALTHY LEMON BLUEBERRY MUFFINS (VEGAN!)
From hummusapien.com
WHOLE WHEAT LEMON BLUEBERRY MUFFINS - SWEET AND …
From sweetandsavourypursuits.com
100% WHOLE GRAIN BLUEBERRY-LEMON MUFFINS - HAPPY …
From happyhealthymama.com
BLUEBERRY LEMON MUFFINS - COOKIE AND KATE
From cookieandkate.com
4.7/5 (53)Total Time 35 minsCategory MuffinsCalories 179 per serving
- If you have an electric mixer, use it to beat the butter and sugar until light and fluffy (that’s how Deb did it). I mixed the ingredients by hand, with a whisk, since I don’t have an electric mixer.
LEMON BLUEBERRY MUFFINS - SALLY'S BAKING ADDICTION
LEMON BLUEBERRY MUFFINS (PALEO - GRAIN FREE) | EVERY LAST BITE
From everylastbite.com
15 LEMON-BLUEBERRY RECIPES YOU'LL WANT TO MAKE FOREVER - YAHOO …
From news.yahoo.com
HEALTHY BLUEBERRY MUFFINS - WELL PLATED BY ERIN
From wellplated.com
BA'S BEST BLUEBERRY MUFFINS RECIPE | BON APPéTIT
From bonappetit.com
WHOLE-GRAIN BLUEBERRY MUFFINS RECIPE - REAL SIMPLE
From realsimple.com
LEMON BLUEBERRY MUFFINS • FIT MITTEN KITCHEN
From fitmittenkitchen.com
HEALTHY BLUEBERRY MUFFINS RECIPE - COOKIE AND KATE
From cookieandkate.com
LEMON BLUEBERRY MUFFINS | CANADIAN LIVING
From canadianliving.com
WHOLE GRAIN BLUEBERRY LEMON MUFFINS RECIPE - FOOD.COM
From food.com
BLUEBERRY LEMON MUFFINS (USING WHOLE GRAIN FLOURS) - LUNCHLEE
From lunchlee.com
HEALTHY BLUEBERRY MUFFINS RECIPE - LOVE AND LEMONS
From loveandlemons.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