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
LEMON BLUEBERRY MUFFINS
These Lemon Blueberry Muffins with streusel crumb topping are the best breakfast to make ahead and grab on a busy morning. This easy muffin recipe with Greek yogurt makes moist, homemade bakery-style muffins.
Provided by Vera Zecevic
Categories Breakfast
Time 25m
Number Of Ingredients 16
Steps:
- Preheat oven to 400 F degrees and line standard muffin or cupcake pan with paper liners and set aside.
- To make the crumb topping in a small bowl, whisk together flour, sugar and cinnamon, add melted butter and stir with a fork until crumbly. Refrigerate until ready to use.
- To make the muffins in large bowl stir together flour, baking powder and salt and set aside.
- In a medium bowl place 2/3 cup granulated sugar and lemon zest and rub for a minute. Add eggs and whisk together eggs and lemon-sugar until combined. Whisk in yogurt, oil, lemon juice and vanilla extract (mixture should be pale and yellow)
- Fold wet ingredients into dry ingredients and whisk everything together.
- Reserve ½ cup of blueberries for topping. Place remaining blueberries in a small bowl. Dust blueberries with 1 tablespoon flour and toss them until all blueberries are coated with thin layer of flour and then fold them really gently in the batter.
- Spoon batter into prepared muffin tins, filling maximum 2/3 of each cup and gently tap the pan on the work surface to set. Cover the batter with the remaining blueberries and then cover the blueberries generously with streusel topping.
- Place them in the oven and bake at 400 F for 5 minutes, then REDUCE THE OVEN TEMPERATURE TO 375 F and bake 13-15 minutes or until the toothpick inserted in the center comes out clean.
- Cool for 5 minutes in the pan then remove muffins and cool on a wire rack.
Nutrition Facts : ServingSize 1 muffin, Calories 320 calories, Sugar 21.9 g, Sodium 69.1 mg, Fat 14.2 g, SaturatedFat 9.5 g, TransFat 0 g, Carbohydrate 44.1 g, Fiber 1.2 g, Protein 5.4 g, Cholesterol 49.6 mg
LEMON BLUES MUFFINS WITH CRUMBLE TOPPING
Steps:
- For the muffins: Preheat the oven to 325 degrees F. Line a muffin tin with paper liners.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugar. Cream together until light and fluffy. Add the eggs, one at a time, scraping the sides and bottom of the bowl after each addition. Add the lemon extract and mix to incorporate.
- In a small bowl, combine the flour, baking powder, salt, lemon zest and nutmeg and whisk for 30 seconds to evenly distribute the leavening. With the mixer running on low speed, add half of the flour mixture to the butter mixture, then add the buttermilk and follow with the remaining flour mixture, mixing until just incorporated. Using a large rubber spatula, gently give the batter a few quick strokes to make sure there are no pockets of flour remaining. Fold in the blueberries. Fill each muffin cavity three-quarters full.
- For the crumble: In a large bowl, combine the flour, butter, granulated sugar, brown sugar and salt using a wooden spoon or your fingers. Keep working the mixture until the butter is absorbed and the mixture starts to clump.
- Sprinkle about 1 tablespoon of the crumble on top of each muffin. Bake until the muffins just spring back when gently poked, 15 to 20 minutes.
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.
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
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-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.
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
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.
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
LEMON-BLUEBERRY MUFFINS
Kick-start your day. Blend kid-favorite Kix® cereal into flavorful muffins that are sure to please.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 45m
Yield 12
Number Of Ingredients 13
Steps:
- Heat oven to 400°F. Place paper baking cup in each of 12 regular-size muffin cups, or grease bottoms only of muffin cups with shortening or spray with cooking spray. Place cereal in food-storage plastic bag; seal bag and crush with rolling pin or meat mallet. Set aside.
- To make topping, in small bowl, mix 2 tablespoons of the crushed cereal, 1/4 cup brown sugar, the cinnamon and margarine until crumbly; set aside.
- In medium bowl, mix 1/3 cup brown sugar, the milk, oil, lemon peel and egg. Stir in remaining crushed cereal, the flour, baking powder and salt just until moistened. Gently stir in blueberries. Divide batter evenly among muffin cups; sprinkle with topping.
- Bake 20 to 24 minutes or until golden brown.
Nutrition Facts : Calories 180, Carbohydrate 27 g, Cholesterol 20 mg, Fat 1, Fiber 2 g, Protein 3 g, SaturatedFat 1/2 g, ServingSize 1 Muffin, Sodium 280 mg, Sugar 13 g, TransFat 0 g
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BLUEBERRY-LEMON CRUMB MUFFINS RECIPE - EATINGWELL
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- Preheat oven to 400 degrees F. Line a 12-cup muffin pan with paper liners or coat muffin cups with cooking spray.
- To prepare crumb topping: Combine 1/4 cup flour, 1/4 cup brown sugar, 1 teaspoon lemon zest and 1/8 teaspoon salt in a small bowl. Add 2 tablespoons oil and stir until crumbly. Set aside.
- To prepare muffins: Whisk whole-wheat flour, all-purpose flour, baking powder, baking soda and salt in a medium bowl. Whisk eggs and brown sugar another medium bowl until blended. Add buttermilk, oil, lemon zest and vanilla (or lemon) extract; whisk until well combined. Make a well in the center of the dry ingredients and pour in the wet ingredients; stir until just combined. Add blueberries and stir until just combined. Divide the batter among the muffin cups. Sprinkle with the crumb topping, gently pressing to adhere.
- Bake the muffins until golden brown and a wooden skewer inserted in the center comes out clean, about 20 minutes. Let cool in the pan for 10 minutes, then remove to a wire rack and let cool for at least 5 minutes before serving.
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