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
SIMPLY BLUEBERRY & LEMON MUFFINS
From a Quick Cooking magazine from years ago. I love how simple these are to put together using a biscuit/baking mix. If using frozen blueberries, DO NOT thaw before adding to the batter. These are BEST served WARM.
Provided by HokiesMom
Categories Quick Breads
Time 35m
Yield 1 dozen, 12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat your oven to 400F.
- In a large bowl, combine the biscuit mix and 1/2 cup sugar.
- Whisk the egg and sour cream together and then stir it into the dry ingredients - just until moistened.
- Fold in the blueberries.
- Fill greased or paper lined muffin cups half full.
- Combine the topping ingredients (lemon peel & sugar) and sprinkle over the batter.
- Bake for 20-25 minutes.
- Cool 5 minutes before removing from pan to a wire rack.
Nutrition Facts : Calories 172.1, Fat 6.1, SaturatedFat 2.5, Cholesterol 23.8, Sodium 230.3, Carbohydrate 26.7, Fiber 0.8, Sugar 14.2, Protein 2.9
EASY LEMON BLUEBERRY MUFFINS
When my husband has to bring breakfast to the guys at work, they ask for these muffins. I make them lowfat since we are trying to be good, but you can substitute full fat below (1 large egg for the egg beaters, full fat sour cream). Since no one can tell the difference, I just keep it light.
Provided by CookingBlues
Categories Quick Breads
Time 35m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 8
Steps:
- In a large bowl, combine the Bisquick mix and 1/2 cup sugar.
- In a small bowl, whisk the egg substitute, vanilla, and sour cream.
- Stir into dry ingredients just until moistened.
- Fold in blueberries. NOTE: if using frozen blueberries, do not thaw before adding to batter.
- Fill greased or paper-lined muffin cups half full.
- Combine lemon peel and remaining sugar; sprinkle lemon sugar topping over batter.
- Bake at 400 F for 20-25 minutes or until a toothpick comes out clean.
- Cool for 5 minutes before removing from pan to a wire rack. Serve warm or let cool and seal up in a plastic container.
Nutrition Facts : Calories 72.2, Fat 0.5, SaturatedFat 0.2, Cholesterol 2, Sodium 24.8, Carbohydrate 15.5, Fiber 0.3, Sugar 13.3, Protein 1.7
LEMON SUGAR CRUSTED BLUEBERRY MUFFINS
Adapted from Cook's Illustrated. These muffins are awesome. The crumb is so moist , soft and tender. The yield is estimated since it depends on the size of your muffins.
Provided by YungB
Categories Quick Breads
Time 33m
Yield 12 muffins
Number Of Ingredients 12
Steps:
- For the topping, stir together sugar and lemon zest in a small bowl and set aside.
- For the muffins, adjust an oven rack to the middle position and preheat oven to 375 degrees. Spray a standard muffin tin with nonstick cooking spray. Rinse one cup frozen berries under cold water and spread on a double layer of paper towels to dry well. Bring remaining one cup berries and 1 teaspoon sugar to simmer in a small saucepan over medium heat. Cook, mashing berries with a spoon several times and stirring frequently, until the berries have broken down and the mixture is thickened and reduced to about 1/3 cup, about 6-8 minutes. Transfer to a small bowl and cool to room temperature, about 10 to 15 minutes.
- Whisk the flour, baking powder, and salt together in a large bowl. Toss the berries that have dried on the paper towels in with the flour mixture. Whisk remaining 1 1/8 cups sugar and eggs together in a medium bowl until thick, about 45 seconds. Slowly whisk in the butter and oil until combined. Whisk in the buttermilk and vanilla until combined. Using a rubber spatula, fold egg mixture into flour mixture until just moistened. The batter will be lumpy with a few dry spots of flour - don't overmix. This is the key to moist and tender muffins.
- Using ice cream scoop or large spoon, divide the batter equally among prepared muffin cups (batter should completely fill the cups). Spoon a teaspoon of cooked berry mixture into the center of each mound of batter. Using a skewer , gently swirl the berry filling into the batter using a figure eight motion. Sprinkle lemon sugar evenly over the muffins.
- Bake until the top of the muffins are golden and just firm, 17-18 minutes. Cool muffins in the muffin tin for 5 minutes, then transfer to a wire rack and cool 5 minutes before serving.
Nutrition Facts : Calories 316.4, Fat 9.7, SaturatedFat 3.4, Cholesterol 46.2, Sodium 330.8, Carbohydrate 53.9, Fiber 1.6, Sugar 33, Protein 4.6
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.
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
Time 55m
Yield 11 muffins.
Number Of Ingredients 15
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.
LEMON-DIPPED BLUEBERRY MUFFINS
Make and share this Lemon-Dipped Blueberry Muffins recipe from Food.com.
Provided by Lvs2Cook
Categories Quick Breads
Time 40m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 13
Steps:
- Toss blueberries with 2 tbsp of the sugar and the lemon zest in a bowl and set aside.
- Combine the flour, the remaining 1/2 c sugar, baking powder, and salt in a bowl and mix well.
- Make a well in the center of the flour mixture.
- Whisk the milk, oil, and egg in a bowl until blended.
- Pour this mixture into the well and stir until just moistened.
- Fold in blueberry mixture carefully.
- Fill paper-lined or greased muffin cups 2/3 full.
- Bake at 350ºF for 20 minutes or until golden brown.
- Dip warm muffins in the glaze mixture and then in the sugar.
- Cool completely on a rack.
- For the glaze: Combine the butter and lemon juice in a bowl and mix well.
Nutrition Facts : Calories 225, Fat 9.2, SaturatedFat 2.5, Cholesterol 24.9, Sodium 248.4, Carbohydrate 33.4, Fiber 0.8, Sugar 18, Protein 3
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
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
LEMON-STREUSEL BLUEBERRY MUFFINS
My family and friends really enjoy fresh muffins. My berry-packed muffin flavor combo of almond extract and cardamon is just divine. And to top it off, the sweet lemon-cinnamon scented streusel is heavenly.-Shirley Riley, Water Valley, Mississippi
Provided by Taste of Home
Time 45m
Yield 1 dozen.
Number Of Ingredients 17
Steps:
- Preheat oven to 375°. In a small bowl, cream butter and sugar until light and fluffy. Add egg and extracts; beat well. Beat in milk. Combine flour, baking powder, salt and cardamom; add to creamed mixture just until moistened. Fold in blueberries., Fill greased or paper-lined muffin cups three-fourths full. In a small bowl, combine brown sugar, flour, lemon zest and cinnamon; cut in butter until crumbly. Sprinkle over batter. Bake 23-27 minutes, or until a toothpick inserted in muffin comes out clean. , Cool 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts : Calories 262 calories, Fat 8g fat (5g saturated fat), Cholesterol 38mg cholesterol, Sodium 234mg sodium, Carbohydrate 43g carbohydrate (24g sugars, Fiber 1g fiber), Protein 4g protein.
STREUSEL TOPPED BLUEBERRY MUFFINS
This is a really moist muffin if you don't overwork the batter. I'm a 'muffin snob' and I find myself making this same recipe over and over again! You'll never want to make a boxed blueberry muffin again.
Provided by Heather Walker
Categories Bread Quick Bread Recipes Muffin Recipes Blueberry Muffin Recipes
Time 45m
Yield 12
Number Of Ingredients 15
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper muffin liners.
- Combine 2 cups flour, 2 teaspoons baking powder, and 1/2 teaspoon salt in medium bowl. In a small bowl, sprinkle 1 to 2 tablespoons flour over blueberries, and set aside. (This simple trick will keep you from having "purple" batter)
- In a large bowl, beat 1/2 cup butter with 3/4 cup sugar until light and fluffy. Beat in eggs, and stir in vanilla and lemon zest. Fold in dry ingredients alternately with milk. Fold in blueberries. Remember, fold gently, don't stir. Spoon batter into prepared cups.
- Combine 2 tablespoons flour, 5 tablespoons sugar ,and 1/2 teaspoon cinnamon in a small bowl. Cut in 2 tablespoons butter with fork or pastry blender until mixture resembles course crumbs. Sprinkle over batter in muffin cups.
- Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted in center of a muffin comes out clean. Cool in pans on wire rack. These muffins freeze really well, and re-heat in the microwave successfully. Hope you enjoy!!
Nutrition Facts : Calories 266.5 calories, Carbohydrate 38.9 g, Cholesterol 57.2 mg, Fat 10.9 g, Fiber 1.1 g, Protein 4 g, SaturatedFat 6.5 g, Sodium 262.8 mg, Sugar 20.2 g
TO DIE FOR BLUEBERRY MUFFINS
These muffins are extra large and yummy with the sugary-cinnamon crumb topping. I usually double the recipe and fill the muffin cups just to the top edge for a wonderful extra-generously-sized deli style muffin. Add extra blueberries too, if you want!
Provided by Colleen
Categories Bread Quick Bread Recipes Muffin Recipes Blueberry Muffin Recipes
Time 40m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
- Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and add enough milk to reach the 1-cup mark. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
- To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
- Bake for 20 to 25 minutes in the preheated oven, or until done.
Nutrition Facts : Calories 383.1 calories, Carbohydrate 56.9 g, Cholesterol 39.3 mg, Fat 16.1 g, Fiber 1.4 g, Protein 4.3 g, SaturatedFat 5.2 g, Sodium 321.8 mg, Sugar 33.6 g
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