Healthy Lemon Blueberry Muffins Food

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 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

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.

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.

JUMBO BLUEBERRY-LEMON MUFFINS

Steps:

• Sift flour, granulated sugar, baking powder & salt into bowl. Add in eggs, cold milk, vegetable oil and Mexican vanilla. Mix with wire whisk until smooth. Fold in lemon zest and blueberries.
• Line muffin pan with 12-large paper liners, fill each evenly about three-fourths full. Top off each muffin with granulated sugar before baking.
• Bake at 350 degrees F for 20-25 minutes. Muffins will be a light golden brown,

EASY LEMON-BLUEBERRY MUFFINS

Steps:

• Heat oven to 375ºF.
• Toss blueberries with 2 Tbsp. flour; set aside. Mix remaining flour, 3/4 cup sugar, baking powder and salt in large bowl.
• Beat cream cheese, milk and butter until blended. Add eggs and lemon juice; mix well. Add to flour mixture; stir just until moistened. (Batter will be lumpy.) Stir in blueberries.
• Spoon into 12 paper-lined muffin cups. Sprinkle with remaining sugar.
• Bake 20 to 22 min. or until toothpick inserted in centers comes out clean. Cool in pan 5 min. Remove to wire rack; cool completely.

GLAZED LEMON BLUEBERRY MUFFINS

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.