WORLD'S BEST LEMON BLUEBERRY MUFFINS
If you're looking for a lemon blueberry muffin recipe that is moist and not overly sweet, this is the one for you. I swear by this recipe!
Provided by SonicBoom
Categories Bread Quick Bread Recipes Muffin Recipes Blueberry Muffin Recipes
Time 55m
Yield 16
Number Of Ingredients 11
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.
Nutrition Facts : Calories 265.2 calories, Carbohydrate 39.7 g, Cholesterol 46.4 mg, Fat 10.1 g, Fiber 1.1 g, Protein 4.6 g, SaturatedFat 6 g, Sodium 339 mg, Sugar 18.9 g
LEMON BLUEBERRY POPPY SEED MUFFINS
These muffins are everything a lemon-blueberry-poppy-seed muffin should be. They have a little bite to them, but are still light and fluffy. This recipe is easily halved to make six muffins-- which I prefer, as muffins are best fresh and I can't get through a full batch of twelve by myself. I like a lot of poppy seeds in my muffins. If you don't, I would recommend cutting the amount down to 1 tablespoon. If you like a sweeter muffin, it's okay to up the sugar by 1/3 cup. If you're trying to go the other direction and get them less sweet, I would proceed cautiously, as I have already cut back from the amount of sugar the base recipe used. However, if you do reduce the sugar further, please post your results in the comments! You don't have to use Greek yogurt-- regular or low-fat yogurt will work, or even sour cream if you want to be a little more decadent.
Provided by sistersalvation
Categories Quick Breads
Time 35m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees. Prepare a 12-muffin tin with liners, or by greasing.
- In a large bowl, mix together the flour, poppy seeds, salt, and baking soda.
- In a separate bowl, cream the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Mix in the lemon zest, yogurt, and vanilla.
- Make a well in the center of the dry ingredients. Add the wet ingredients, and mix lightly. It's okay if it's not fully mixed together yet.
- Add the blueberries. Stir until everything is combined, taking care not to over-mix.
- Bake for 18-20 minutes, or until a toothpick comes out clean.
- Carefully remove muffins from the pan and allow to cool on a wire rack.
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.
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