Blueberry Lemon Yogurt Muffins Recipe By Tasty Food

LEMON BLUEBERRY MUFFINS WITH YOGURT

Steps:

• Preheat the oven to 425°F and line a muffin pan with 6 paper liners. Set aside.
• In a medium-sized bowl whisk together 1 cup all-purpose flour, 1/2 cup granulated sugar, 1 3/4 tsp baking powder, and 1/4 tsp salt.
• In a separate bowl whisk together 3 Tbsp milk, 1 Tbsp lemon juice, 3 Tbsp yogurt, 6 Tbsp oil, 1 egg, 1 tsp vanilla extract and 1 Tbsp lemon zest until combined.
• Fold the dry ingredients into the wet ingredients with a rubber spatula and mix just until combined (be careful not to over mix your batter!).
• Gently mix the flour-tossed blueberries into the batter until they're evenly distributed.
• Divide the muffin batter evenly between the 6 muffin cups, filling them to the top of the liner.
• If desired, press a few additional blueberries on top of each muffin and add a sprinkle of coarse sugar.
• Bake the muffins for 6 minutes at 425°F / 218°C F to give the muffins a nice rise and a domed, golden-brown top, then (keeping the muffins in the oven) reduce the oven temperature to 350°F/175°C. Continue to bake for an additional 22-25 minutes.
• Let the muffins sit in the pan for 10 minutes to cool, then move them to a wire rack to finish cooling.

BLUEBERRY LEMON YOGURT MUFFINS RECIPE BY TASTY

Steps:

• Grease a muffin tin of muffin liners with cooking spray. Set aside.
• In a large mixing bowl, whisk together eggs and sugar.
• Preheat oven to 350˚F (180˚C).
• Add Greek yogurt, applesauce, honey, vanilla extract, lemon zest, and lemon juice. Mix until well combined.
• Stir in flour, baking soda, baking powder and salt.
• Gently fold in blueberries.
• Distribute batter evenly among prepared muffin cups, filling about ¾ of the way full. Top with additional blueberries if desired.
• Bake muffins for 20-25 minutes.
• Cool muffins in pan for 10 minutes before serving.
• Enjoy!

BLUEBERRY LEMON YOGURT MUFFINS

Steps:

• Whisk flour, sugar, baking powder, salt and nutmeg.
• In separate bowl, whisk together eggs, yogurt, lemon rind and juice and oil.
• Pour over dry ingredients sprinkle with blueberries; stir just until dry ingredients are moistened.
• Bake at 375 for about 25 minute
• Stir 4 tsp lemon juice into 1/2 cup icing sugar;drizzle over cool muffins.

BLUEBERRY-LEMON MUFFINS

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.

LEMON BLUEBERRY SNACKING CAKE

Steps:

• To make the blueberry compote: Add the blueberries, lemon juice and granulated sugar to a small saucepan and heat over medium heat. Cook, stirring occasionally, until the blueberries begin to soften and release their juices, about 3 minutes. Use the back of a wooden spoon to slightly smash some of the berries. Turn the heat down to low and continue to cook until saucy, 2 to 3 minutes. Turn the heat off and let cool to room temperature.
• For the lemon cake: Preheat the oven to 350 degrees F. Spray a 9-by-13-inch cake pan with nonstick cooking spray and set aside.
• Add the flour, baking powder, baking soda and salt to a mixing bowl. Whisk the mixture to break up any lumps of flour and to evenly incorporate the ingredients. Set the dry ingredients aside.
• Add the milk, lemon juice and vanilla extract to a measuring cup. Whisk to evenly incorporate the ingredients. Set the wet ingredients aside.
• Add the butter and granulated sugar to the bowl of a stand mixer fitted with the paddle attachment. Turn the mixer to medium and cream the butter and sugar together, scraping down the bowl as needed, until light and fluffy, about 3 minutes. Add the eggs, one at a time, allowing each egg to be fully incorporated before adding another. Add the lemon zest and beat until just combined.
• With the mixer on low, add the dry and wet ingredients, alternating between the two, starting and ending with the dry ingredients. Mix until just incorporated, being sure not to overmix the batter.
• Transfer the batter to the prepared cake pan. Spoon on the blueberry compote. Use a butter knife to fold and swirl the compote into the batter. Transfer the cake to the oven and bake until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Cool the cake completely in the pan on a wire rack.
• Spoon the Frosting onto the cooled cake and use an offset spatula to smooth the frosting over the cake. Garnish with the fresh blueberries.
• Slice and serve immediately or cover and leave at room temperature until ready to serve.
• Add the cream cheese, butter, lemon zest and vanilla to a mixing bowl. Use a hand mixer to beat the ingredients together until smooth and well combined. Add 2 cups of the confectioners' sugar to the bowl and beat, starting the hand mixer on low and turning the speed up as the sugar is incorporated, until completely smooth. Add the remaining 2 cups confectioners' sugar and once again beat until completely smooth, about 30 seconds.

LEMON YOGURT MUFFINS

Steps:

• In a large bowl, combine the first six ingredients. In another bowl, whisk the egg, yogurt, butter and lemon juice. Stir into dry ingredients just until moistened. , Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 20-24 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes; leave muffins in pan. , Using a toothpick, poke 6-8 holes in each muffin. In a saucepan, combine the topping ingredients. Cook and stir over low heat until sugar is dissolved. Spoon over warm muffins.

LEMON BLUEBERRY MUFFINS

Steps:

• Preheat oven to 400°F (200°C).
• Grease muffin cups.
• Stir together flour, 2/3 cup sugar, baking powder, baking soda and salt.
• Separately mix yoghurt, butter, egg, lemon zest and vanilla extract until blended.
• Make a well in the centre of the dry ingredients, add yoghurt mixture and stir to combine.
• Add blueberries and stir.
• Pour into muffin cups, sprinkle with remaining sugar.
• Bake 20-25 minutes.
• Cool for 5 minutes before eating.

BLUEBERRY LEMON MUFFINS (WITH YELLOW SQUASH)

Steps:

• Preheat oven to 350. Coat a 12-cup muffin tin with a cooking spray or line with paper baking cups.
• In a large bowl, beat the sugar and the margarine with a wooden spoon. Stir in the yogurt, blueberries, yellow squash puree, egg, lemon extract, and lemon zest.
• Add the flour, flaxseed meal, baking powder, baking soda, and salt. Stir just to combine, but do not overmix - the batter is supposed to be lumpy.
• Divide the batter among the muffin cups. BAke until the tops of the muffins are lightly browned and a toothpick come out clean when inserted in the center, 13 to 16 minutes. Turn the muffins out onto a rack to cool.
• Store in an airtight container at room temperature for up to 2 days. Or wrap individually and freeze for up to 1 month.

WORLD'S BEST LEMON BLUEBERRY MUFFINS

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.

LEMON BLUEBERRY YOGURT MUFFINS

Steps:

• Preheat oven to 350°F Spray a 12-cup muffin tin with cooking spray.
• In a large bowl, stir together whole wheat flour, brown sugar, oats and baking soda.
• In another bowl, whisk together yogurt, milk, oil, egg and lemon rind; with wooden spoon; add to flour mixture. Fold in frozen blueberries.
• Scoop into prepared muffin tin, filling cups about 2/3 full.
• Bake in center of oven for 30 minutes or until springy when touched on top.

BLUEBERRY YOGURT MUFFINS

Steps:

• In a small bowl, combine the flour, sugar, salt, baking powder and baking soda. In another bowl, combine the egg, yogurt, oil and milk. Stir into dry ingredients just until moistened. Fold in blueberries., Fill greased or paper-lined muffin cups three-fourths full. Bake at 350° for 20-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.