Lemon Dipped Blueberry Muffins Recipes

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 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.

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 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.

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:

• Preheat the oven to 375 degrees F (190 degrees C). Line two 12-cup muffin tins with paper liners.
• Stir flour, sugar, 1 tablespoon lemon zest, baking soda, salt, and nutmeg together in a large bowl.
• Whisk buttermilk, oil, eggs, lemon juice, and vanilla extract together in a medium bowl. Stir into the flour mixture until just moistened. Fold in blueberries. Spoon batter into muffin cups, filling them about 3/4 full.
• Bake in the preheated oven until tops spring back when lightly pressed, 20 to 25 minutes. Transfer muffins onto a wire rack to cool for about 15 minutes.
• Meanwhile, combine confectioners' sugar, butter, hot water, vanilla extract, and remaining zest in a medium bowl. Whisk to combine.
• Dip cooled muffin tops in glaze. Cool until glaze firms up, about 10 minutes. Dip muffins a second time.

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.

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 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.

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:

• Cream together butter, sugar, lemon oil or zest, and vanilla.
• Add egg yolks or eggs one at a time and beat well after each one.
• In a small bowl, combine buttermilk or milk/yogurt, water, and lemon juice.
• In a third bowl, sift together flour, baking soda, and salt.
• Alternately add dry ingredients and wet ingredients to butter mixture beginning and ending with dry.
• Fold in blueberries.
• Spoon evenly into 24 muffin tins.
• Bake in preheated oven at 425 degrees for 7 minutes.
• Reduce oven heat to 325 degrees and bake for another 10-12 minutes or until the muffins spring back when touched on top.
• Remove from tins and cool on wire rack.

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.

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.

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.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease a 12-cup muffin tin or line with paper liners.
• Mix yogurt, butter, egg, egg white, lemon zest, and lemon juice together in a medium bowl.
• Mix flour, protein powder, sugar, baking soda, and salt together in a large bowl. Add wet ingredients to the flour mixture and stir to combine; mixture will be very thick. Stir in almond milk until mixture is smooth. Gently stir in fresh blueberries. Dollop batter evenly into the prepared muffin tin.
• Bake in the preheated oven until tops are golden brown and a toothpick inserted in the middle comes out clean, 25 to 30 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin.
• Whisk whole grain spelt flour, white spelt flour, baking soda, and sea salt together in a large bowl.
• Whisk eggs in a separate bowl. Whisk in buttermilk, cane sugar, honey, coconut oil, lemon juice, and lemon zest. Pour into the flour mixture; mix thoroughly. Fold in blueberries gently. Fill muffin cups 3/4-full with batter.
• Bake in the preheated oven until tops spring back when lightly pressed, 18 to 20 minutes. Let cool in pan for 5 minutes; transfer muffins to a wire rack and continue cooling.