Lemon Blueberry Flax Muffins Food

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.

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.

BLUEBERRY FLAX MUFFINS

Steps:

• Preheat oven to 400°F.
• Spray a 12 cup, non-stick muffin tin with cooking spray.
• In a large bowl, mix flour, oat bran, flax seed, baking powder, baking soda, and salt.
• Add the Splenda, sugar, buttermilk, applesauce, egg, lemon zest, and lemon extract, mixing until just combined.
• Gently fold in the blueberries.
• Pour the batter into the muffin cups.
• Bake for 20 minutes or until a toothpick inserted in center of muffin is removed clean.
• Cool 5 minutes in pan, then remove muffins and place on a wire rack to finish cooling.

LEMON BLUEBERRY FLAX MUFFINS

Steps:

• In a small bowl, toss blueberries with 1 tsp of the flour. Set aside.
• In separate bowl, stir together remaining flour, flax, sugars, baking powder, baking soda and salt.
• In glass measuring cup, whisk together yogurt, oil, lemon rind, lemon juice and egg.
• Pour into dry ingredients; stir just until moistened. Stir in reserved blueberries.
• Divide batter among 12 muffin trays. Bake in 400°F oven for 18 minutes or until muffins are lightly browned.

BLUEBERRY-LEMON FLAX MUFFINS

Steps:

• Preheat oven to 400 degrees. Spray muffin cups with cooking spray.
• Mix all dry ingredients.
• Add all wet ingredients.
• Batter will be quite thick- DO NOT ADD EXTRA LIQUID!
• Fill muffin cups 3/4 full.
• Just before baking, sprinkle pinches of sugar on top of muffins.
• Bake at 400 degrees for 10 minutes, rotate pan so the muffins cook evenly, bake for 8-10 minutes more until the top springs back when touched gently.
• Let cool completely in pan on wire rack before removing from pan.