Diabetes Friendly Lemon Blackberry Sour Cream Muffins Recipes

SOUR CREAM LEMON MUFFINS

Steps:

• Prep your muffin pan with a little non-stick spray and preheat the oven to 375°F.
• In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, salt and lemon zest. Use a whisk to break up any lumps and thoroughly combine.
• Make a well in the center of the dry ingredients and add the sour cream, eggs, butter, lemon juice, and lemon extract.
• Mix together with the whisk quickly until the batter is moist but combined. It shouldn't take more than 30 seconds or 20 strokes. Expect the batter to be thick and a little lumpy. If it seems overly thick (there will be some variation in moisture content between sour creams) feel free to add a splash more lemon juice.
• Divide the batter between the wells in your muffin pan (roughly 3/4 full) and sprinkle with coarse sugar, if desired.
• Bake for 16-24 minutes (depending on the size of your muffin) until the muffins are light golden brown on top and a toothpick comes out clean. Do not over bake.
• Allow the muffins to sit in their tins on a wire rack for 5 minutes to cool. Then tap them out of the pan.
• Serve slightly warm or at room temperature.

BLACKBERRY MUFFINS

Steps:

• Preheat the oven to 350 degrees F and spray a muffin tin with nonstick spray or use paper liners.
• Rinse the frozen berries and let them drain in a sieve.
• In a mixing bowl, whisk the flour, baking powder, and salt to evenly distribute. In another bowl, beat the egg, then whisk in the sugar, and sour cream. Whisk until the mixture is throughly combined then add in the buttermilk and melted butter.
• Scatter the blackberries in the dry ingredients and then add the wet ingredients. Gently fold to combine, there should not be large pockets of flour but streaks of flour are okay. Do not overmix the batter.
• Divide the batter into your muffin tin with a large spoon or ice cream scoop and bake until a toothpick or skewer inserted into the center of the muffins comes out clean, about 20 - 25 minutes. Remove them from the pan and cool on a rack.

MEAN CHEF'S LEMON SOUR CREAM MUFFINS

Steps:

• Preheat oven to 350°.
• Grease muffin tins.
• Melt the butter and let cool.
• Thoroughly mix all the dry ingredients in a large bowl.
• Whisk together the eggs and sour cream in a smaller bowl.
• Stir in the butter, 1/4 cup lemon juice, and zest and juice of lemon.
• Make a well in the middle of the dry ingredients.
• Add wet ingredients and mix with as few strokes as possible.
• Don't overmix.
• Spoon batter into muffin tins.
• Bake at 350° for 25 minutes.

LEMON BLACKBERRY MUFFINS

Steps:

• Preheat oven to 375°; grease a 12-cup muffin pan.
• In a big bowl, whisk together the flour, baking powder, salt, and baking soda.
• In another bowl, whisk together brown sugar and eggs until blended; whisk in buttermilk, butter, lemon zest, 1 T lemon juice, and vanilla until well blended.
• Add the egg mixture to the flour mixture and stir until just blended.
• Gently fold in blackberries.
• Divide batter evenly among prepared muffin cups.
• Bake for 25-28 minutes or until tops are golden and pick comes out clean.
• Let cool in a pan on a wire rack for 5 minutes, then transfer to the rack to cool while you prepare the glaze.
• In a small saucepan, heat the remaining lemon juice and sugar over low heat, stirring occasionally, until sugar is dissolved.
• Brush warm muffin tops with lemon syrup.
• Let cool for at least 5 minutes before serving or let completely cool.

LEMON BLACKBERRY MUFFINS

Steps:

• Preheat the oven to 400°F.
• Spray or butter a muffin tin (insides and tops to prevent the muffins from sticking with the puff up) and set aside.
• Zest a lemon, and set aside.
• Squeeze the juice of the lemon into a measuring cup over a sieve to catch the seeds and pips.
• Pour milk into the measuring cup to make up a half cup.
• Stir in the zest and vanilla, and then set aside.
• Melt the butter and set aside to cool.
• In a large bowl, measure out the flour, baking powder, baking soda, salt and sugar. Mix well.
• To the lemon and milk mixture, add the egg and whisk to combine.
• Next, add the cooled butter and mix well. Add this to the dry ingredients and mix just to combine.
• Do not overmix- there may well be lumps but that's alright.
• Spoon batter into muffin tins, filling them halfway.
• Sprinkle a few berries in and then continue to fill the muffin tins to the top.
• Bake in a 400 F oven for 25 minutes until the tops are springy.
• Cool for a few minutes and then transfer to a wire rack to cool for 10-15 minutes.

DIABETES-FRIENDLY LEMON BLACKBERRY SOUR CREAM MUFFINS

Steps:

• Preheat the oven to 400°F.
• Spray or butter a muffin tin (insides and tops to prevent the muffins from sticking with the puff up) and set aside.
• Zest a lemon, and set aside.
• Squeeze the juice of the lemon into a measuring cup over a sieve to catch the seeds and pips.
• Pour milk into the measuring cup to make up a half cup.
• Stir sour cream into the measuring cup.
• Stir in the zest and vanilla, and then set aside.
• Melt the butter and set aside to cool.
• In a large bowl, measure out the flour, baking powder, baking soda, salt and Splenda. Mix well.
• To the lemon and milk mixture, add the egg and whisk to combine.
• Next, add the cooled butter and mix well. Add this to the dry ingredients and mix just to combine.
• Do not over-mix - there may well be lumps but that's alright.
• Spoon batter into muffin tins, filling them halfway.
• Sprinkle a few berries in and then continue to fill the muffin tins to the top.
• Cut neufchatel into 9 squares, press each square into the top of each muffin.
• Top each muffin with a blackberry.
• Bake in a 400 F oven for 25 minutes until the tops are springy.
• Cool for a few minutes and then transfer to a wire rack to cool for 10-15 minutes.