Debs Clean Eating Lemon Blueberry Muffins Food

DEB'S CLEAN-EATING LEMON-BLUEBERRY MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin.
• Whisk whole grain spelt flour, white spelt flour, baking soda, and sea salt together in a large bowl.
• Whisk eggs in a separate bowl. Whisk in buttermilk, cane sugar, honey, coconut oil, lemon juice, and lemon zest. Pour into the flour mixture; mix thoroughly. Fold in blueberries gently. Fill muffin cups 3/4-full with batter.
• Bake in the preheated oven until tops spring back when lightly pressed, 18 to 20 minutes. Let cool in pan for 5 minutes; transfer muffins to a wire rack and continue cooling.

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 MUFFINS

Steps:

• Preheat Oven to 400 Degrees.
• Lightly spoon flour into dry measuring cup, then level with knife.
• Combine flour, sugar, baking powder, baking soda, salt and nutmeg in medium bowl and mix thouroughly with spoon.
• Cut in butter with pastry blender or 2 knives until mixture resembles coarse meal.
• Combine buttermilk, egg and rind.
• Stir until moist.
• Gently fold in blueberries.
• Spoon batter into muffin cups and bake 20 minutes or until muffin springs back when lightly touched.
• Combine lemon juice and powdered sugar in small bowl and drizzle muffins.

BLACKBERRY LEMON MUFFINS

Steps:

• Preheat oven to 375°. In a large bowl, whisk the first five ingredients. In another bowl, whisk eggs, milk, melted butter and lemon juice until blended. Add to flour mixture; stir just until moistened. Fold in blackberries., Fill greased or foil-lined muffin cups three-fourths full. Bake 15-18 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan to a wire rack., In a small bowl, mix confectioners' sugar, melted butter and enough lemon juice to reach desired consistency. Drizzle over warm muffins. If desired, sprinkle with lemon zest.

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 MUFFINS

Steps:

• Preheat the oven to 350 degrees F. Grease or line a 12-well muffin tin with paper liners.
• In a mixing bowl, combine 3 cups flour, baking powder, and salt, and whisk until thoroughly combined.
• In another large mixing bowl, whisk together the sugar, eggs, lemon zest, and melted butter.
• Add the dry ingredients to the wet ingredients alternating with the sour cream and mix just to combine. Avoid over mixing. Toss the blueberries with 1 tablespoon flour and fold into the batter.
• Divide the batter evenly into each cup in the prepared muffin tin.
• Bake for 25 to 30 minutes, or until a tester comes out clean.