Blueberry Lemon Muffins Recipes

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BLUEBERRY LEMON MUFFINS

I got this recipe from ""Enjoy! More Recipes from the Best of Bridge". They are delicious and moist.

Provided by Ranikabani

Categories     Quick Breads

Time 40m

Yield 12 large muffins

Number Of Ingredients 12



Blueberry Lemon Muffins image

Steps:

  • Preheat oven to 425 degrees F.
  • Mix the flour, baking powder, sugar, salt and lemon rind in a large bowl.
  • Beat egg in a medium sized bowl, add milk and butter.
  • Add wet ingredients to the dry ingredients (the batter will be lumpy).
  • Stir in the blueberries.
  • Fill muffin pans 2/3 full and bake at 425 for 20 minutes.
  • For the topping, combine melted butter and lemon juice.
  • In a separate dish, measure out the sugar.
  • Take the slightly cooled muffins and dunk top into butter mixture and then into the sugar.

Nutrition Facts : Calories 302.9, Fat 16.8, SaturatedFat 10.3, Cholesterol 61.1, Sodium 313, Carbohydrate 35.7, Fiber 0.9, Sugar 18, Protein 3.6

2 cups flour
1/2 cup sugar
3 teaspoons baking powder
1 lemon, rind of
1 egg
1 cup milk or 1 cup buttermilk
1 cup frozen blueberries or 1 cup canned blueberries
1/2 cup butter
1/2 teaspoon salt
1/2 cup melted butter
1 tablespoon lemon juice
1/2 cup white sugar

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



World's Best Lemon Blueberry Muffins image

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

3 ¼ cups all-purpose flour
4 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
1 ⅓ cups white sugar
1 ¼ cups milk
1 cup sour cream
½ cup melted butter
2 large eggs
1 tablespoon lemon zest
1 ½ cups frozen blueberries

BLUEBERRY LEMON MUFFINS

Make and share this Blueberry Lemon Muffins recipe from Food.com.

Provided by Millereg

Categories     Quick Breads

Time 40m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 11



Blueberry Lemon Muffins image

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.

Nutrition Facts : Calories 195.1, Fat 4.7, SaturatedFat 2.7, Cholesterol 26.5, Sodium 251.1, Carbohydrate 34.7, Fiber 1.2, Sugar 17.6, Protein 3.8

2 cups flour
2/3 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 cup lemon yogurt
1/2 teaspoon salt
1/4 cup unsalted butter, melted
1 egg, lightly beaten
1 -2 teaspoon grated lemon, rind of
1 teaspoon vanilla extract
2 cups fresh blueberries or 2 cups frozen blueberries

LEMON BLUEBERRY MUFFINS

Provided by Kelsey Nixon

Time 40m

Yield 1 dozen muffins

Number Of Ingredients 9



Lemon Blueberry Muffins image

Steps:

  • Preheat the oven to 350 degrees F. Grease or line a 12-well muffin tin with paper liners.
  • In a mixing bowl, combine 3 cups flour, baking powder, and salt, and whisk until thoroughly combined.
  • In another large mixing bowl, whisk together the sugar, eggs, lemon zest, and melted butter.
  • Add the dry ingredients to the wet ingredients alternating with the sour cream and mix just to combine. Avoid over mixing. Toss the blueberries with 1 tablespoon flour and fold into the batter.
  • Divide the batter evenly into each cup in the prepared muffin tin.
  • Bake for 25 to 30 minutes, or until a tester comes out clean.

3 cups, plus 1 tablespoon flour
4 teaspoons baking powder
1 teaspoon salt
1 cup sugar
2 eggs
1 1/2 tablespoons fresh lemon zest
1/2 cup (1 stick) butter, melted
1 1/2 cups sour cream
1 cup blueberries

THE BEST BLUEBERRY MUFFINS

The problem with most blueberry muffins is there are never enough blueberries. But for the batter to support the weight and moisture of the berries, it needs to have an airier texture than most dump-and-stir muffin recipes. So, we creamed the butter for that extra lift and to prevent the blueberries from making the batter gummy. We also added buttermilk and sour cream for richness and tang and to help tenderize the crumb. Lemon zest adds brightness and sprinkling raw sugar before baking give a nice crunch to the muffin tops.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h15m

Yield 12 muffins

Number Of Ingredients 14



The Best Blueberry Muffins image

Steps:

  • Whisk together 2 1/2 cups of the flour and the baking powder in a medium bowl until completely combined. Toss 1 1/2 cups of the blueberries with the remaining 2 tablespoons flour in a medium bowl until completely coated. Whisk together the buttermilk, sour cream, vanilla and salt in a large measuring cup until smooth.
  • Arrange a rack in the center of the oven and preheat to 425 degrees F. Spray the top of a 12-cup muffin tin with nonstick spray and line with standard cupcake liners. (It's important to spray the top of the pan because the muffin tops will stick to the pan if you don't.)
  • Beat the butter, granulated sugar and lemon zest with an electric mixer on medium-high speed until light and fluffy, occasionally scraping down the sides and bottom of the bowl, 3 to 4 minutes. Add the egg and yolks and continue beating until fully incorporated, about 2 minutes.
  • With the mixer on low, add the dry ingredients in 3 additions, alternating with the wet ingredients in 2 additions, beginning and ending with the dry ingredients. Fold in the blueberries until evenly distributed (be careful not to overmix).
  • Divide the batter evenly among the prepared muffin cups with a heaping 1/3 cup per muffin. Top the batter with the remaining 1/2 cup blueberries, gently pressing to adhere (you should have 4 to 5 berries per muffin). Sprinkle with the raw sugar.
  • Bake the muffins, rotating the pan halfway through, until a tester inserted into the center comes out clean, 25 to 30 minutes. Transfer the pan to a wire rack and let the muffins cool in the pan for 5 minutes. Then remove the muffins onto the wire rack to cool completely.

2 1/2 cups plus 2 tablespoons all-purpose flour (see Cook's Note)
1 tablespoon baking powder
2 cups fresh blueberries
1 cup buttermilk
1/4 cup sour cream
2 teaspoons pure vanilla extract
2 teaspoons kosher salt
Nonstick cooking spray
10 tablespoons unsalted butter, at room temperature
1 1/4 cup granulated sugar
1 teaspoon finely grated lemon zest
1 large egg
2 large egg yolks
3 tablespoons raw sugar

BLUEBERRY-LEMON MUFFINS

Provided by Food Network Kitchen

Time 40m

Yield 12 muffins

Number Of Ingredients 11



Blueberry-Lemon Muffins image

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.

2 1/2 cups unbleached all-purpose flour
3/4 cup sugar (white or light brown) plus more for sprinkling on top of the muffins
1 tablespoon baking powder
1/8 teaspoon fine salt
Freshly grated nutmeg
1/2 cup (1 stick) unsalted butter
1 cup whole milk
2 large eggs, at room temperature
1 tablespoon finely grated lemon zest
1/2 teaspoon pure vanilla extract
1 1/2 cups fresh blueberries, rinsed and dried

LEMON BLUEBERRY MUFFINS

The bright tang of lemon zest and juice mingled with sweet blueberries makes these muffins worth waking up for.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 1h55m

Yield Makes 12

Number Of Ingredients 10



Lemon Blueberry Muffins image

Steps:

  • Preheat oven to 350 degrees. Line a standard 12-cup muffin tin with baking cups. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. In a separate bowl, whisk together sugar, eggs, zest, juice, and milk. Whisk in butter. Stir wet ingredients into dry ingredients, until just combined. Fold in blueberries.
  • Divide batter evenly between muffin cups, adding a scant 1/4 cup to each. Sprinkle with sugar, if desired. Bake until tops spring back when lightly touched, about 20 minutes. Cool 5 minutes in pan, then transfer to wire rack to cool completely.

2 1/2 cups all-purpose flour
1 3/4 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon coarse salt
1 cup sugar, plus more for sprinkling (optional)
2 large eggs, room temperature
1 1/2 teaspoons lemon zest plus 1/4 cup lemon juice
1/4 cup whole milk, room temperature
1 stick unsalted butter, melted and cooled
1 1/4 cups blueberries

BLUEBERRY-LEMON MUFFINS

Choose your favorite extract, spice, and fruit to make nutritious muffins with the ingredients you have on hand.

Provided by EatAndRun

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Blueberry Muffin Recipes

Time 50m

Yield 12

Number Of Ingredients 12



Blueberry-Lemon Muffins image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease twelve 2 1/2-inch muffin cups.
  • Stir together bananas, brown sugar, applesauce, egg, and lemon extract in a large bowl. Sift together flour, baking powder, salt, ginger, and baking soda in another bowl.
  • Add flour mixture and oats to banana mixture; gently stir just until combined. Do not overmix. Fold in blueberries. Spoon batter evenly into prepared muffin cups.
  • Bake in the preheated oven until a toothpick inserted into the centers comes out clean, 15 to 20 minutes. Remove muffins from pan, transfer to a wire rack, and let cool completely.

Nutrition Facts : Calories 146.9 calories, Carbohydrate 32.7 g, Cholesterol 15.5 mg, Fat 1.2 g, Fiber 2.8 g, Protein 3.1 g, SaturatedFat 0.3 g, Sodium 387 mg, Sugar 17.8 g

2 medium ripe bananas, mashed
¾ cup packed brown sugar
⅓ cup unsweetened applesauce
1 large egg, lightly beaten
1 teaspoon lemon extract
1 cup whole wheat flour
2 teaspoons baking powder
1 ¼ teaspoons salt
1 teaspoon ground ginger
½ teaspoon baking soda
1 cup quick-cooking oats
1 cup fresh blueberries

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



Lemon Blueberry Muffins image

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.

2 cups all-purpose flour
2/3 cup sugar
1 tablespoon sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 (8 ounce) container lemon yogurt
1/4 cup margarine, melted and cooled
1 egg, lightly beaten
2 teaspoons lemon rind, grated
1 teaspoon vanilla
2 cups blueberries

BLUEBERRY LEMON YOGURT MUFFINS

Make and share this Blueberry Lemon Yogurt Muffins recipe from Food.com.

Provided by DoubleAs Mom

Categories     Breakfast

Time 35m

Yield 18 muffins, 18 serving(s)

Number Of Ingredients 13



Blueberry Lemon Yogurt Muffins image

Steps:

  • Whisk flour, sugar, baking powder, salt and nutmeg.
  • In separate bowl, whisk together eggs, yogurt, lemon rind and juice and oil.
  • Pour over dry ingredients sprinkle with blueberries; stir just until dry ingredients are moistened.
  • Bake at 375 for about 25 minute
  • Stir 4 tsp lemon juice into 1/2 cup icing sugar;drizzle over cool muffins.

2 1/4 cups flour
1 cup sugar
1 tablespoon baking powder
1/2 teaspoon nutmeg
1/2 teaspoon salt
2 eggs
1 cup nonfat plain yogurt
1 tablespoon lemon rind, grated
1/4 cup lemon juice
1/4 cup vegetable oil
1 cup blueberries
4 teaspoons lemon juice
1/2 cup confectioners' sugar

GLAZED LEMON BLUEBERRY MUFFINS

Bursting with berries and drizzled with a light lemony glaze, these muffins are moist, tender and truly something special. This is one recipe you simply must try for family and friends. -Kathy Harding, Richmond, Missouri

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 55m

Yield 11 muffins.

Number Of Ingredients 15



Glazed Lemon Blueberry Muffins image

Steps:

  • Preheat oven to 400°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in milk, lemon juice and zest. Combine flour, baking powder and salt; add to creamed mixture just until moistened. Fold in blueberries., Fill paper-lined regular-size muffin cups three-fourths full. Bake 25-30 minutes or until a toothpick inserted in muffin comes out clean. Cool 5 minutes before removing from pan to a wire rack., In a small bowl, combine confectioners' sugar, lemon juice, butter and vanilla; drizzle over warm muffins. Freeze option: Freeze cooled muffins in freezer containers. To use, thaw at room temperature or, if desired, microwave each muffin on high for 20-30 seconds or until heated through.

Nutrition Facts : Calories 327 calories, Fat 10g fat (6g saturated fat), Cholesterol 62mg cholesterol, Sodium 166mg sodium, Carbohydrate 56g carbohydrate (37g sugars, Fiber 1g fiber), Protein 4g protein.

1/2 cup butter, softened
1 cup sugar
2 large eggs, room temperature
1/2 cup 2% milk
2 tablespoons lemon juice
2 teaspoons grated lemon zest
2 cups all-purpose flour
2 teaspoons baking powder
Dash salt
2 cups fresh or frozen blueberries
GLAZE:
1-1/2 cups confectioners' sugar
2 tablespoons lemon juice
1 teaspoon butter, melted
1/4 teaspoon vanilla extract

LEMON-BLUEBERRY MUFFINS

Make and share this Lemon-Blueberry Muffins recipe from Food.com.

Provided by Tonkcats

Categories     Quick Breads

Time 32m

Yield 12 muffins

Number Of Ingredients 12



Lemon-Blueberry Muffins image

Steps:

  • Preheat oven to 400°F.
  • Grease a 12 cup muffin tin.
  • In a large bowl combine flour, sugar, baking powder and salt. Stir in walnuts and lemon peel.
  • In a small bowl beat egg, milk, butter and vanilla.
  • Pour egg mixture into dry ingredients and stir just until flour is moistened (batter will be lumpy). Fold in blueberries.
  • Spoon into muffin cups and bake 20 to 22 minutes or until tops are golden.

Nutrition Facts : Calories 203.6, Fat 8.4, SaturatedFat 3.4, Cholesterol 28.5, Sodium 159.4, Carbohydrate 28.9, Fiber 1.3, Sugar 12.5, Protein 4

1 3/4 cups all-purpose flour
1/2 cup sugar (plus)
2 tablespoons sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup walnuts, chopped
1 teaspoon lemon zest, grated
1 large egg
1 cup milk
4 tablespoons butter or 4 tablespoons margarine, melted
1 teaspoon vanilla
1 1/2 cups blueberries

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From omgchocolatedesserts.com


BLUEBERRY LEMON MUFFINS – BLUE DIAMOND ALMOND RECIPES
Preheat oven to 400°F. Line ten muffin cups with paper liners or lightly butter. Whisk together sugar, almond milk, oil, vanilla and lemon extracts, lemon zest, eggs and egg whites in a large bowl. Add almond flour, gluten-free flour blend, baking powder and salt, then lightly fold in blueberries. Spoon into prepared cups and sprinkle with ...
From recipes.bdingredients.com


LEMON BLUEBERRY MUFFINS - WEEKEND CRAFT
Instructions. Preheat oven to 350 degrees. Line muffin tins with cup cake liners. In a medium sized bowl mixed dry ingredients (flour, sugar, baking powder and salt). Add milk and eggs one at a time. Add melted butter, lemon zest, juice and stir. Fold in raspberries.
From weekendcraft.com


VEGAN BLUEBERRY LEMON MUFFINS - SIMPLY FOOD CRAZY
Delicious and Easy to make Vegan Lemon Blueberry Muffins. Ingredients. 1/2 Cup Vegan Butter. Zest of one lemon. Juice from half of one lemon. 1 cup organic granulated Sugar. 1/4 Cup Applesauce, unsweetened . 1 Tsp Vanilla. 2 Cups all-purpose flour. 2 Tsp baking powder. 1 1/2 Tsp Salt. 1 Cup dairy-free milk. 1 Cup fresh blueberries. Directions. Preheat oven to …
From simplyfoodcrazy.com


LEMON BLUEBERRY MUFFINS | FOODTALK
One of the recipes I worked on was lemon blueberry muffins. It took me several tries to get them just right, but finally I can share the recipe. These muffins are so good with an afternoon tea, or as a breakfast on the go. They are moist and packed full of juicy blueberries and have a perfect tangy lemon kick. These muffins are easy to make, and use very basic …
From foodtalkdaily.com


BLUEBERRY-LEMON MUFFINS - FOOD NETWORK
Line a 12-muffin tin with muffin cake cases and set aside. 2) Whisk the flour, sugar, baking powder, salt, and nutmeg together in a medium bowl; set aside. 3) Put the butter in a microwaveable-safe dish or measuring cup. Cover with cling film and microwave until melted, about 30 seconds. (Alternatively melt the butter in a saucepan.)
From foodnetwork.co.uk


LEMON-BLUEBERRY MUFFINS RECIPE | MYRECIPES
Recipes; Lemon-Blueberry Muffins; Lemon-Blueberry Muffins. Rating: 4 stars. 34 Ratings. 5 star values: 12 4 star values: 10 3 star values: 8 2 star values: 1 1 star values: 3 Read Reviews ...
From myrecipes.com


LEMON BLUEBERRY MUFFIN RECIPE FROM SCRATCH | HOMEMADE FOOD ...
lemon blueberry muffins are a quick and easy lunch box recipe, grab n go snack or breakfast food. Variations and Substitutions: Bring your own ideas. This basic lemon blueberry muffin recipe from scratch lends itself to creative adjustments. Vary the sweetness or use substitutions. Add more lemon zing or moderate the lemon flavor with less ...
From homemadefoodjunkie.com


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