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.
GLAZED LEMON BLUEBERRY MUFFINS
Make and share this Glazed Lemon Blueberry Muffins recipe from Food.com.
Provided by Lvs2Cook
Categories Quick Breads
Time 45m
Yield 12 muffins
Number Of Ingredients 13
Steps:
- Preheat oven to 350ºF. Line muffin pan with paper liners or spray with nonstick cooking spray.
- Mix together flour, baking powder, baking soda, salt and sugar in large bowl. In separate bowl, combine the yogurt, egg, lemon extract and rind, and oil.
- Mix in the flour, blending just to incorporate the flour. Gently fold in the blueberries. Scoop batter into cups. Bake for 25 minutes or till golden.
- To make glaze, mix lemon juice with sugar. Spoon over hot muffin tops, or cool muffins to touch and dip tops in the glaze.
Nutrition Facts : Calories 173, Fat 1.9, SaturatedFat 0.3, Cholesterol 18, Sodium 269.4, Carbohydrate 35.4, Fiber 1.2, Sugar 18, Protein 4
GLAZED LEMON BLUEBERRY MUFFINS
Sweet, slightly tart, wonderful! The lemon glaze on these blueberry muffins really puts them over the top!
Provided by SunnyDaysNora
Categories Bread Quick Bread Recipes Muffin Recipes Blueberry Muffin Recipes
Time 1h
Yield 24
Number Of Ingredients 15
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line two 12-cup muffin tins with paper liners.
- Stir flour, sugar, 1 tablespoon lemon zest, baking soda, salt, and nutmeg together in a large bowl.
- Whisk buttermilk, oil, eggs, lemon juice, and vanilla extract together in a medium bowl. Stir into the flour mixture until just moistened. Fold in blueberries. Spoon batter into muffin cups, filling them about 3/4 full.
- Bake in the preheated oven until tops spring back when lightly pressed, 20 to 25 minutes. Transfer muffins onto a wire rack to cool for about 15 minutes.
- Meanwhile, combine confectioners' sugar, butter, hot water, vanilla extract, and remaining zest in a medium bowl. Whisk to combine.
- Dip cooled muffin tops in glaze. Cool until glaze firms up, about 10 minutes. Dip muffins a second time.
Nutrition Facts : Calories 255.7 calories, Carbohydrate 38.5 g, Cholesterol 26.1 mg, Fat 10.7 g, Fiber 1.2 g, Protein 2.7 g, SaturatedFat 3.6 g, Sodium 145.7 mg, Sugar 24.8 g
BLUEBERRY LEMON MUFFINS
I got this recipe from ""Enjoy! More Recipes from the Best of Bridge". They are delicious and moist.
Provided by Ranikabani
Categories Quick Breads
Time 40m
Yield 12 large muffins
Number Of Ingredients 12
Steps:
- Preheat oven to 425 degrees F.
- Mix the flour, baking powder, sugar, salt and lemon rind in a large bowl.
- Beat egg in a medium sized bowl, add milk and butter.
- Add wet ingredients to the dry ingredients (the batter will be lumpy).
- Stir in the blueberries.
- Fill muffin pans 2/3 full and bake at 425 for 20 minutes.
- For the topping, combine melted butter and lemon juice.
- In a separate dish, measure out the sugar.
- Take the slightly cooled muffins and dunk top into butter mixture and then into the sugar.
Nutrition Facts : Calories 302.9, Fat 16.8, SaturatedFat 10.3, Cholesterol 61.1, Sodium 313, Carbohydrate 35.7, Fiber 0.9, Sugar 18, Protein 3.6
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.
LEMON BLUEBERRY MUFFINS
Very tender muffin with a great oven rise. The original submission of this recipe included seeds in the instructions. This was a typo from another of my recipes (Lemon Poppy Seed Muffins Recipe #322537). It has been removed from this one. Thanks to Chef #1115668 for pointing it out!!
Provided by cook a ramma momma
Categories Quick Breads
Time 30m
Yield 24 muffins, 24 serving(s)
Number Of Ingredients 13
Steps:
- Cream together butter, sugar, lemon oil or zest, and vanilla.
- Add egg yolks or eggs one at a time and beat well after each one.
- In a small bowl, combine buttermilk or milk/yogurt, water, and lemon juice.
- In a third bowl, sift together flour, baking soda, and salt.
- Alternately add dry ingredients and wet ingredients to butter mixture beginning and ending with dry.
- Fold in blueberries.
- Spoon evenly into 24 muffin tins.
- Bake in preheated oven at 425 degrees for 7 minutes.
- Reduce oven heat to 325 degrees and bake for another 10-12 minutes or until the muffins spring back when touched on top.
- Remove from tins and cool on wire rack.
Nutrition Facts : Calories 156.4, Fat 4.8, SaturatedFat 2.8, Cholesterol 42, Sodium 166.8, Carbohydrate 26.7, Fiber 0.8, Sugar 15.5, Protein 2.3
GLAZED LEMON MUFFINS
This lemon muffin recipe results in light and airy muffins that are not overly sweet. The fresh sweet-tart lemon glaze compliments them perfectly. Mouthwatering! The secret to light and airy muffins is in not over mixing the dough; work quickly to incorporate the dry ingredients into the wet, mixing by hand with a wooden spoon just until lumps are gone.
Provided by BecR2400
Categories Quick Breads
Time 35m
Yield 12 muffins
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F.
- Grease (or line with muffin papers) a 12-cup muffin pan and set aside. In a medium bowl, whisk together the flour, baking soda and salt.
- In a large bowl, whisk the buttermilk, oil, lemon juice, lemon extract, sugar and eggs until just combined (do not over beat). Using a wooden spoon, fold in the flour mixture in a few swift strokes to form a smooth batter.
- Divide the batter into the 12 muffin tins.
- Bake for 20 minutes or until the muffins are lightly golden around the edges and a wooden pick inserted in the center of a muffin comes out clean.
- While the muffins are baking, prepare the lemon glaze by stirring the sugar into the lemon juice until all the sugar crystals are completely dissolved; stir in the lemon zest.
- Remove the muffins from the oven and let cool on a wire rack for 5 minutes. Remove them from the muffin pan and brush them generously with the lemon glaze. Allow them to sit at room temperature to cool completely and soak the lemon glaze.
- Makes 12 muffins.
Nutrition Facts : Calories 214.5, Fat 7.2, SaturatedFat 1.1, Cholesterol 35.7, Sodium 123.8, Carbohydrate 33.8, Fiber 0.6, Sugar 17.4, Protein 3.6
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