Ultimate Stuffed Blueberry Muffins W A Glaze Recipes

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 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:

• 1. Preheat oven to 400F. Beat eggs with a mixer for 2 minutes. Then gradually add white sugar until combined.
• 2. Slowly add oil while continuing to beat until well combined.
• 3. Now "stir" in vanilla extract.
• 4. In a separate bowl combine flour, salt, and baking soda.
• 5. Alternating between flour mixture and sour cream, gradually "stir" them into the egg mixture. Combine well but not excessively.
• 6. Gently fold in blueberries.
• 7. Pour into prepared muffin tins (greased and floured or paper-lined) filled to level.
• 8. Sprinkle liberally with remaining extra sugar.
• 9. Bake for 20-25 minutes until nicely browned and spring back when touched.

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.