LEMON-STREUSEL BLUEBERRY MUFFINS
My family and friends really enjoy fresh muffins. My berry-packed muffin flavor combo of almond extract and cardamon is just divine. And to top it off, the sweet lemon-cinnamon scented streusel is heavenly.-Shirley Riley, Water Valley, Mississippi
Provided by Taste of Home
Time 45m
Yield 1 dozen.
Number Of Ingredients 17
Steps:
- Preheat oven to 375°. In a small bowl, cream butter and sugar until light and fluffy. Add egg and extracts; beat well. Beat in milk. Combine flour, baking powder, salt and cardamom; add to creamed mixture just until moistened. Fold in blueberries., Fill greased or paper-lined muffin cups three-fourths full. In a small bowl, combine brown sugar, flour, lemon zest and cinnamon; cut in butter until crumbly. Sprinkle over batter. Bake 23-27 minutes, or until a toothpick inserted in muffin comes out clean. , Cool 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts : Calories 262 calories, Fat 8g fat (5g saturated fat), Cholesterol 38mg cholesterol, Sodium 234mg sodium, Carbohydrate 43g carbohydrate (24g sugars, Fiber 1g fiber), Protein 4g protein.
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.
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 STREUSEL MUFFINS
I found several blueberry streusel muffins here, but none like this one....most had lemon zest in them, and I am just not a fan of lemon zest in my blueberry muffins. So, I decided to post mine as well. Sometimes I add a few sliver almonds to the streusel topping, but I really prefer it as posted.
Provided by breezermom
Categories Breakfast
Time 45m
Yield 18 muffins
Number Of Ingredients 16
Steps:
- Combine 1 cup all-purpose flour, whole wheat flour, baking powder, baking soda, 1/4 tsp salt, and 3/4 cups sugar in a large bowl; stir well. Make a well in the center of the flour mixture.
- Combine the buttermilk, 1/2 cup melted butter, eggs, and vanilla, beating well with a wire whisk. Add to the flour mixture, stirring just until the dry ingredients are moistened. Gently fold in the blueberries. Spoon the batter into paper-lined muffin pans, filling 2/3 full.
- Combine 1/4 cup sugar, 3 tbsp flour, cinnamon, and 1/4 tsp salt. Cut in 1 tbsp butter with a pastry blender until the mixture resembles coarse meal. Sprinkle mixture evenly over the batter.
- Bake at 375 degrees for 20 to 25 minutes or until golden. Remove from pans immediately and cool on a wire rack.
BLUEBERRY YOGURT STREUSEL MUFFINS
I like this recipe because it starts with a blueberry muffin mix and is fancied up with a few extra ingredients. Delicious and easy!
Provided by Chris from Kansas
Categories Quick Breads
Time 35m
Yield 12 muffins
Number Of Ingredients 8
Steps:
- Preheat oven to 400. Spray 12 muffin cups with non-stick spray.
- Remove the package of blueberries from the mix and set aside. Place the muffin mix in a large mixing bowl and make a well in the center.
- Place the yogurt, eggs and vanilla in a small mixing bowl and stir with a fork to combine and break up the egg yolks. Pour the yogurt mixture into the well in the muffin mix.
- Stir the wet and dry ingredients together just until combined, about 20 strokes.
- Pour the reserved blueberries into a strainer, rinse them under cold water and drain well. Fold these into the batter along with the fresh berries. Stir another 10 strokes, just to combine. The batter will still be a little lumpy.
- Spoon 1/3 cup batter into each muffin cup, filling it three quarters full.
- To prepare the streusel topping, place the brown sugar and flour in a small bowl and stir together. Add the butter, mashing it with a fork until the mixture is crumbly. With your hands, sprinkle a heaping teaspoon of this topping on top of each muffin.
- Bake the muffins until they are lightly golden and just spring back when lightly pressed with your finger, about 20 to 23 minutes.
- Remove from oven and let cool 5 minutes on a wire rack before removing from pans. Cool for an additional 15 minutes before serving.
Nutrition Facts : Calories 224.9, Fat 6.8, SaturatedFat 2.3, Cholesterol 39.6, Sodium 271.7, Carbohydrate 36.6, Fiber 0.3, Sugar 6.4, Protein 4
LEMON STREUSEL MUFFINS
Make and share this Lemon Streusel Muffins recipe from Food.com.
Provided by ratherbeswimmin
Categories Quick Breads
Time 58m
Yield 12 muffins
Number Of Ingredients 16
Steps:
- Preheat oven to 350°; line 12- cup muffin pan with paper liners.
- Topping-in a small bowl, combine flour, sugar, and lemon zest; mix in butter until streusel is crumbly; refrigerate until ready to use.
- Muffins-in a big bowl, whisk together flour, baking powder, baking soda, and salt.
- In another bowl, whisk together sugar, eggs, oil, and vanilla until well blended.
- Whisk in milk, lemon zest, and lemon juice until blended.
- Add the egg mixture to the flour mixture and stir until just blended.
- Divide batter evenly among prepared muffin cups; sprinkle with topping.
- Bake for 20-25 minutes or until tops are golden and a pick comes out clean.
- Let cool in pan on wire rack for 3 minutes, then transfer muffins to wire rack to cool.
- Serve these delicately flavored muffins with a cup of hot tea.
Nutrition Facts : Calories 316.4, Fat 14.6, SaturatedFat 4.3, Cholesterol 43.7, Sodium 246.9, Carbohydrate 42.2, Fiber 0.8, Sugar 21.1, Protein 4.4
BLUEBERRY STREUSEL MUFFINS
Make and share this Blueberry Streusel Muffins recipe from Food.com.
Provided by Kikimony
Categories Quick Breads
Time 40m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- In a bowl cream sugar and butter.
- Add egg and milk.
- In a bowl, add flour, baking powder and salt.
- Add to cream mixture.
- Stir in vanilla.
- Fold in blueberries.
- Fill muffin cups 2/3 full.
- FOR STREUSEL: Add sugar, flour and cinnamon.
- Cut in butter until crumbly.
- Sprinkle over muffins.
- Bake at 375 for 25-30 minutes.
Nutrition Facts : Calories 254.1, Fat 9.2, SaturatedFat 5.5, Cholesterol 40.8, Sodium 289, Carbohydrate 39.2, Fiber 1.2, Sugar 15.8, Protein 4.3
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