Easylemonblueberrymuffins Recipes

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.

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.

Steps:

• Preheat oven to 400 degrees F (205 degrees C). Line a 12-cup muffin tin with paper liners.
• In a large bowl, stir together milk, egg, and oil. Add flour, baking powder, sugar, and blueberries; gently mix the batter with only a few strokes. Spoon batter into cups.
• Bake for 20 minutes. Serve hot.

Steps:

• Heat oven to 375ºF.
• Toss blueberries with 2 Tbsp. flour; set aside. Mix remaining flour, 3/4 cup sugar, baking powder and salt in large bowl.
• Beat cream cheese, milk and butter until blended. Add eggs and lemon juice; mix well. Add to flour mixture; stir just until moistened. (Batter will be lumpy.) Stir in blueberries.
• Spoon into 12 paper-lined muffin cups. Sprinkle with remaining sugar.
• Bake 20 to 22 min. or until toothpick inserted in centers comes out clean. Cool in pan 5 min. Remove to wire rack; cool completely.

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.

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.

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.

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.