Lemon Blueberry Muffins Easy 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.

LEMON-STREUSEL BLUEBERRY MUFFINS

Steps:

• Preheat oven to 375°. In a small bowl, cream butter and sugar until light and fluffy. Add egg and extracts; beat well. Beat in milk. Combine flour, baking powder, salt and cardamom; add to creamed mixture just until moistened. Fold in blueberries., Fill greased or paper-lined muffin cups three-fourths full. In a small bowl, combine brown sugar, flour, lemon zest and cinnamon; cut in butter until crumbly. Sprinkle over batter. Bake 23-27 minutes, or until a toothpick inserted in muffin comes out clean. , Cool 5 minutes before removing from pan to a wire rack. Serve warm.

LEMON BLUEBERRY MUFFINS

Steps:

• Preheat oven to 400°. In a large bowl, combine biscuit mix and 1/2 cup sugar. Whisk egg and sour cream; stir into dry ingredients just until moistened. Fold in blueberries., Fill greased or paper-lined muffin cups half full. Combine lemon zest and remaining sugar; sprinkle over batter. , Bake until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

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.

LEMON BLUEBERRY MUFFINS

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.

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.

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.

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.

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.

BLUEBERRY LEMON MUFFINS

Steps:

• Preheat oven to 400°F.
• Combine dry ingredients in a large bowl.
• Stir in the blueberries.
• In a separate bowl, blend the wet ingredients, including lemon peel.
• Add the wet ingredients to the dry ingredients and stir until just combined-- do not over mix.
• Fill greased muffin cups and bake for 20 to 25 minutes or until a cake tester or toothpick inserted in center of one muffin comes out clean.
• Cool on a rack for five minutes before removing from pan; finish cooling on rack.

EASY BLUEBERRY MUFFINS

Steps:

• Heat oven to 400°F. Place paper baking cup in each of 12 regular-size muffin cups, or grease bottoms only of muffin cups.
• Stir all ingredients except blueberries just until moistened. Gently stir in blueberries. Divide batter evenly among cups.
• Bake 13 to 18 minutes or until golden brown.

EASY LEMON BLUEBERRY MUFFINS

Steps:

• In a large bowl, combine the Bisquick mix and 1/2 cup sugar.
• In a small bowl, whisk the egg substitute, vanilla, and sour cream.
• Stir into dry ingredients just until moistened.
• Fold in blueberries. NOTE: if using frozen blueberries, do not thaw before adding to batter.
• Fill greased or paper-lined muffin cups half full.
• Combine lemon peel and remaining sugar; sprinkle lemon sugar topping over batter.
• Bake at 400 F for 20-25 minutes or until a toothpick comes out clean.
• Cool for 5 minutes before removing from pan to a wire rack. Serve warm or let cool and seal up in a plastic container.