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.
BEST-EVER BLUEBERRY MUFFINS
Fresh blueberries are the ingredient that make this muffin so delicious. The recipe is so easy, you will be able to make it even on those busy mornings.-Elaine Clemens, Birch Run, Michigan
Provided by Taste of Home
Time 30m
Yield about 1 dozen.
Number Of Ingredients 8
Steps:
- Preheat oven to 400°. In a large bowl, combine the flour, sugar, baking powder and salt. In a small bowl, combine the eggs, buttermilk and butter; stir into dry ingredients just until moistened. Fold in blueberries. , Fill greased or paper-lined muffin cups three-fourths full. Bake until a toothpick inserted in the muffin comes out clean, 20-24 minutes. Remove to a wire rack to cool.
Nutrition Facts : Calories 224 calories, Fat 5g fat (3g saturated fat), Cholesterol 46mg cholesterol, Sodium 204mg sodium, Carbohydrate 40g carbohydrate (19g sugars, Fiber 1g fiber), Protein 5g protein.
LEMON-BLUEBERRY MUFFINS
I obtained this recipe from a childs magazine. I added 2 Tablespoons of Poppyseeds and liked the variation.
Provided by Greeneyes3270
Categories Quick Breads
Time 35m
Yield 8-12 Muffins, 6-8 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 370.6, Fat 9.5, SaturatedFat 5.5, Cholesterol 57.6, Sodium 480.1, Carbohydrate 64.9, Fiber 1.7, Sugar 31.6, Protein 7.3
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.
LEMON BLUEBERRY MUFFINS
When my sister and I spent the night at our grandmother's house, we often requested these muffins for breakfast. Today, I bake them for my kids. The very aroma is a trip down memory lane. -Kris Michels, Walled Lake, Michigan
Provided by Taste of Home
Time 30m
Yield 1 dozen.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 169 calories, Fat 6g fat (3g saturated fat), Cholesterol 20mg cholesterol, Sodium 220mg sodium, Carbohydrate 27g carbohydrate (13g sugars, Fiber 1g fiber), Protein 3g protein.
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