Easy Lemon Blueberry Muffins Recipes

QUICK AND EASY LEMON BLUEBERRY MUFFINS

Steps:

• Heat oven to 400 degrees Fahrenheit (204° C). For big-topped muffins, line 8 standard-size muffin cups with paper liners. For standard-size muffins line 10 muffin cups.
• Use a microplane or citrus zester to remove the zest from a lemon. Add the zest (about 1 tablespoon) to a small bowl with the sugar. Rub the zest into the sugar until the sugar is perfumed by the lemon.
• Whisk the flour, lemon sugar, baking powder, and salt in a large bowl.
• Add oil to a measuring jug that holds at least 1 cup. Add the egg then fill the jug to the 1-cup line with milk (1/3 to 1/2 cup milk). Measure 2 tablespoons of freshly squeezed lemon juice and then add it along with the vanilla. Whisk until well blended.
• Add the milk mixture to the bowl with dry ingredients then use a fork to combine. Do not over mix. (The muffin batter will be quite thick - see note below for more details). Fold in the blueberries.
• Divide the batter between muffin cups. (If making big-topped muffins, the batter will come to the tops of the paper liners). Sprinkle a little sugar on top of each muffin. (As another option, If you have another lemon, add a small, thin slice of lemon to the top of each muffin and sprinkle the sugar on top of the lemon slice.)
• Bake muffins 15 to 20 minutes or until tops are no longer wet and a toothpick inserted into the middle of a muffin comes out with crumbs, not wet batter. Transfer to a cooling rack.
• To store, place cooled muffins in a plastic bag, seal, and store at room temperature for 2 to 3 days. To freeze, wrap them tightly in aluminum foil or place them in freezer bags. Freeze for up to 3 months.

LEMON BLUEBERRY MUFFINS (EASY RECIPE)

Steps:

• Preheat the oven to 350 degrees Fahrenheit. Line a 16-mold muffin tin with cupcake liners.
• Sift together flour, baking powder, baking soda, and salt in a bowl.
• In a separate, large bowl, beat together sugar, milk, sour cream, melted butter, eggs, and lemon zest until well-combined.
• Pour the flour mixture into the wet ingredients and gently mix with a rubber spatula. Small lumps in the batter are fine. Gently mix in the blueberries.
• Scoop the batter into the muffin cups 3/4 of the way. Bake for 30 to 35 minutes, or until tops are golden brown and a toothpick inserted into the center comes out clean. Let muffins cool for 10 minutes. Serve and enjoy!

BLUEBERRY-LEMON MUFFINS

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.

WORLD'S BEST LEMON BLUEBERRY MUFFINS

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.

LEMON BLUEBERRY MUFFINS

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.

EASY LEMON BLUEBERRY MUFFINS

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.

GLAZED LEMON BLUEBERRY MUFFINS

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.

LEMON BLUEBERRY MUFFINS

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.

EASY BLUEBERRY MUFFINS I

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.

EASY LEMON-BLUEBERRY MUFFINS

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.