Lemon Blueberry Zucchini Muffins Food

LEMON BLUEBERRY ZUCCHINI MUFFINS

Steps:

• Preheat the oven to 350°. Line the muffin tins with muffin liners.
• In a large bowl mix the egg, brown sugar, oil, sour cream, vanilla, zest from the lemon, and pinch of salt until it is well combined.
• Add in the flour, baking soda, and baking powder. Mix until just combined making sure to scrape from the bottom of the bowl. Do not over mix. Toss the blueberries in the 1/4 cup of flour. This is an optional step but it helps them not sink in the batter while baking.
• Add the zucchini and blueberrries and stir until just combined. Use a spoon or a scoop to fill your 12 muffin tins. Bake for 20-25 minutes until a toothpick inserted in the center of a muffin comes out clean. Let them cool on the stovetop for 5 minutes then remove from the tin to continue cooling.

BLUEBERRY ZUCCHINI MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper liners.
• Combine flour, white sugar, brown sugar, baking soda, cinnamon, and salt together in a bowl. Whisk olive oil, milk, egg, and vanilla extract in a separate bowl until smooth; stir into flour mixture until batter is just moistened. Fold zucchini, blueberries, and pecans into batter. Fill prepared muffin cups 2/3 full with batter.
• Bake in preheated oven until a toothpick inserted into the center of a muffin comes out clean, 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.

LEMON BLUEBERRY ZUCCHINI MUFFINS

Steps:

• Preheat oven to 400 degrees F with two racks in center of oven leaving enough room for muffins to rise.
• Prepare two 12-cup standard muffin tins by greasing the tops with butter and spraying the inside with pan spray. Add muffin cup liners to each.
• In the bowl of a stand mixer with the paddle attachment, cream butter and shortening for one minute. Add sugar and zest and cream for one minute.
• With machine on medium speed, add one egg at a time to mix. Scrape sides and cream for two and a half minutes to add air into the batter. Add lemon extract, vanilla extract and lemon juice and beat to combine.
• Place thawed drained blueberries in a small bowl and add two tablespoons of the bread flour and mix to combine. Set aside.
• After shredding the zucchini, place in a cheese cloth and wring out as much water as possible. Place zucchini in a small bowl and add two tablespoons of the bread flour and toss to combine. Set aside.
• In a separate bowl combine both flours, salt and baking powder and combine with a whisk.
• With the mixer running on low, slowly add flour alternating with milk and oil until all flour, oil and milk are mixed in. Scrape and mix just long enough to combine. Do not mix further or muffins will be tough.
• Remove bowl from mixer and with a wooden spoon or spatula, gently fold in blueberries and zucchini.
• Using an ice-cream scoop, divide the batter between the 24 cups, filling right to the brim.
• Sprinkle a little granulated sugar over the tops of each.
• Bake for five minutes at 400 degrees F then reduce to 375 degrees F and continue to bake for 25-30 minutes. Ours took 28 minutes after the initial five minutes at the higher temperature.
• Use a tooth pick poked into the center to test for doneness. The muffins are done when the toothpick comes out clean and the tops are lightly browned.
• Let cool for five minutes, then remove each muffin to cooling racks.

ZUCCHINI LEMON BLUEBERRY MUFFINS

Steps:

• Preheat oven to 350 degrees Fahrenheit. Grease or line the cups of a standard-size, 12-cup muffin tin. Set aside.
• In a large bowl, stir together the flour, sugar, baking powder, and salt.
• In a medium bowl, whisk together the eggs, zucchini, milk, oil, and vanilla extract until well-combined.
• Add the wet ingredients to the dry and stir until ALMOST combined. Add the lemon zest and blueberries and stir gently until incorporated and just until the dough is combined. Don't overstir or your muffins could end up being tough!
• Divide batter between muffin tins.
• Bake for about 30 minutes, until the edges of the muffins are golden, the tops are springy, and a toothpick inserted into the middle comes out clean.
• Meanwhile, mix together the glaze. Into a small bowl, sift the powdered sugar. Add the lemon juice and stir with a whisk until a thick glaze forms. It should be a bit thicker than glue. (But don't worry, it will taste much better than that!)
• Remove muffins from oven and set on a metal rack. Let cool for 5-10 minutes, then transfer muffins to a wire cookie rack placed over paper towels to catch glaze drips.
• At this point you have a couple of choices. You can drizzle on the glaze now, knowing that some of it might melt into the warm muffins rather than stay on the top. Or you can wait until they've cooled, then drizzle the glaze on so that it stays on the top. Both methods result in delicious muffins, so it's up to you!
• Allow the glaze to solidify, another few minutes.
• Devour!

BLUEBERRY LEMON ZUCCHINI MUFFINS

Steps:

• Preheat oven to 375 degrees F. Line a muffin tin with paper liners or grease well.
• Shred zucchini and set in a colander over a dish or the sink, pushing lightly with the back of a spoon to drain excess moisture away.
• Combine eggs, oil, yogurt, and sugar and mix well. Add vanilla and lemon zest and mix again.
• Add flours, baking powder, baking soda, and salt and stir just until combined.
• Fold in zucchini and blueberries.
• Divide mixture into muffin pan compartments and bake 20-25 minutes or until a toothpick inserted in the center comes out clean. Remove from muffin pan and cool completely on a wire rack.
• Mix powdered sugar, lemon juice, and milk until well blended and thin enough to drizzle. If you need to add more milk, add it in a 1/4 teaspoon at a time. Using a spoon, drizzle glaze on the muffins or loaf.

ZUCCHINI-BLUEBERRY MUFFINS

Steps:

• Preheat oven to 325 degrees F and grease a muffin pan with pam.
• Combine zucchini, applesauce, oats, flours, egg, sugar, and lemon juice in a bowl (use a spatula to mix, it will make things easier).
• Let this mixture sit for about 15 minutes.
• In the meantime, mix together the baking soda, baking powder, salt, and cinnamon.
• Fold this into the first mixture.
• Stir in blueberries and add a dash of vanilla.
• Scoop the batter into muffin pan and sprinkle with cinnamon.
• Bake for approximately 25 minutes (or until a toothpick inserted in the center comes out clean).
• *You can also double the recipe and still make only twelve, to make larger, heartier muffins.

LEMON-POPPY SEED ZUCCHINI MUFFINS

Steps:

• Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with paper liners. Using a vegetable peeler, remove the zest from the lemon in wide strips, being careful not to remove the white pith. Combine the lemon zest and sugar in a food processor and process until the zest is finely chopped, scraping the bowl halfway through, about 1 minute. Stir in the poppy seeds. Scoop out 3 tablespoons of the lemon-poppy seed sugar and set aside.
• Whisk the flour, baking soda, baking powder and salt in a large bowl. Whisk the remaining lemon-poppy seed sugar, the vegetable oil, buttermilk, vanilla and eggs in a medium bowl; stir into the flour mixture until just combined. Stir in the zucchini.
• Divide the batter among the muffin cups, filling them three-quarters of the way. Tap the bottom of the pan lightly on the counter to smooth out the batter. Sprinkle the tops of the muffins with the reserved lemon-poppy seed sugar. Bake until the muffins are golden brown around the edges and a toothpick inserted into the center comes out clean, 23 to 25 minutes. Let the muffins cool 5 minutes in the pan, then remove to a rack to cool completely.