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
BLUEBERRY-LEMON MUFFINS
Provided by Food Network Kitchen
Time 40m
Yield 12 muffins
Number Of Ingredients 11
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.
BLUEBERRY MUFFIN(S) BREAD WITH LEMON CRUNCH
Lemons and blueberries are a match made in heaven! The lemon sugar crunch on top is an extra special touch. This can be baked as muffins or in loaf form.
Provided by Susan Din
Categories Cakes
Time 1h25m
Number Of Ingredients 11
Steps:
- 1. Add zest and 1/2 c sugar in a food processor and pulse to combine well. Set aside
- 2. Grease a large loaf pan (or 24 muffin tins-may use paper liners) and set aside. Preheat oven to 350.
- 3. Measure the flour, salt, and baking powder onto wax paper or in a bowl.
- 4. Using a mixer, beat butter until creamy. Add sugar and beat until pale and fluffy.
- 5. Add eggs one at a time, beating after each addition. Beat in Vanilla.
- 6. With a large spoon, fold in half of the dry ingredients, just until incorporated. Add half of the milk, folding until smooth. Repeat with the remaining flour. Ending with the milk, folding until just smooth.
- 7. fold in the berries. Spoon into prepared loaf pan(or muffin tins) Sprinkle lemon sugar over the top.
- 8. Bake loaf for 60-70 minutes, or until a toothpick inserted in the center comes out clean. Bake muffins for 20-25 minutes until golden and toothpick comes out clean! Cool thoroughly.
BLUEBERRY CRUNCH MUFFINS
As if blueberry muffins aren't good enough! A topping is added on top of these to make them even better than they already are! Recipe courtesy reynoldskitchens.com
Provided by flume027
Categories Quick Breads
Time 35m
Yield 12 muffins
Number Of Ingredients 12
Steps:
- Preheat oven to 375 (or to 350 if using dark or nonstick muffin tin).
- Combine topping ingredients in small bowl until crumbly and set aside.
- Combine flour, sugar, baking powder and salt in large bowl.
- Combine eggs, milk, butter and vanilla in medium bowl; stir into flour mixture just until dry ingredients are moistened.
- Stir in blueberries.
- Spoon 1/3 cup batter into each baking cup.
- Sprinkle topping evenly over batter.
- Bake 20-25 minutes until lightly browned and toothpick inserted in center comes out clean.
Nutrition Facts : Calories 390, Fat 13.4, SaturatedFat 8.1, Cholesterol 64.3, Sodium 439.3, Carbohydrate 62.7, Fiber 1.8, Sugar 32.7, Protein 5.8
LEMON BLUEBERRY MUFFINS
These Lemon Blueberry Muffins with streusel crumb topping are the best breakfast to make ahead and grab on a busy morning. This easy muffin recipe with Greek yogurt makes moist, homemade bakery-style muffins.
Provided by Vera Zecevic
Categories Breakfast
Time 25m
Number Of Ingredients 16
Steps:
- Preheat oven to 400 F degrees and line standard muffin or cupcake pan with paper liners and set aside.
- To make the crumb topping in a small bowl, whisk together flour, sugar and cinnamon, add melted butter and stir with a fork until crumbly. Refrigerate until ready to use.
- To make the muffins in large bowl stir together flour, baking powder and salt and set aside.
- In a medium bowl place 2/3 cup granulated sugar and lemon zest and rub for a minute. Add eggs and whisk together eggs and lemon-sugar until combined. Whisk in yogurt, oil, lemon juice and vanilla extract (mixture should be pale and yellow)
- Fold wet ingredients into dry ingredients and whisk everything together.
- Reserve ½ cup of blueberries for topping. Place remaining blueberries in a small bowl. Dust blueberries with 1 tablespoon flour and toss them until all blueberries are coated with thin layer of flour and then fold them really gently in the batter.
- Spoon batter into prepared muffin tins, filling maximum 2/3 of each cup and gently tap the pan on the work surface to set. Cover the batter with the remaining blueberries and then cover the blueberries generously with streusel topping.
- Place them in the oven and bake at 400 F for 5 minutes, then REDUCE THE OVEN TEMPERATURE TO 375 F and bake 13-15 minutes or until the toothpick inserted in the center comes out clean.
- Cool for 5 minutes in the pan then remove muffins and cool on a wire rack.
Nutrition Facts : ServingSize 1 muffin, Calories 320 calories, Sugar 21.9 g, Sodium 69.1 mg, Fat 14.2 g, SaturatedFat 9.5 g, TransFat 0 g, Carbohydrate 44.1 g, Fiber 1.2 g, Protein 5.4 g, Cholesterol 49.6 mg
LEMON CRUNCH BLUEBERRY MUFFINS
These muffins are different because the lemon flavor is a nice addition with the blueberry even though the lemon is just on the top of the muffin. These muffins are a great way to start of the day and are low in fat. If you are using frozen blueberries, DO NOT defrost them, just throw them in frozen!
Provided by BestTeenChef
Categories Quick Breads
Time 35m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 11
Steps:
- In bowl combine flour, wheat germ, sugar, baking powder and salt. Stir well.
- Combine milk, oil and egg in a small bowl. Beat well.
- Add liquid ingredients to dry ingredients. Stir just to moisten. Fold in blueberries.
- Fill greased or paper lined muffin tins 2/3 full. Combine sugar and lemon zest. Sprinkle on muffins before baking. Bake at 425 F for 20-25 minutes.
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