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
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.
BLUEBERRY MUFFINS WITH LEMON BLACKBERRY GLAZE
These muffins arelike blueberry biscuits served in a cupcake cup. They're moist, delicious, and look pretty with violet-colored glaze. Full of omega-3s and 6s, antioxidants, and vitamins, they're great in the morning with a cup of tea, juice, or smoothie.
Provided by Ani Phyo
Yield Makes 6 muffins
Number Of Ingredients 13
Steps:
- To make the muffins, mix together the almond meal, flax meal, and salt in a mixing bowl. Add the agave syrup, vanilla, and coconut oil and mix well. Add the water and mix to a batter consistency. Fold in the blueberries.
- Place 6 cupcake liners into a muffin pan and spoon about 1/2 cup dough into each. Place the pan in the dehydrator and dehydrate at 104°F for 4 to 6 hours, until the batter is dry and to desired consistency.
- To make the glaze, combine the cashews, blackberry juice, lemon juice, agave syrup, and water in the Personal Blender with the 1-cup container and blend until smooth.
- To serve, frost each muffin with the glaze.
- Will keep for several days refrigerated. Can be frozen for several weeks and thawed. Warm muffins in the dehydrator at 104°F for an hour or two before serving.
GLAZED LEMON-BLUEBERRY LOAF
With a name like Glazed Lemon-Blueberry Loaf, you know you're in for a treat. Tangy and sweet, thanks to the fresh blueberries and lemon juice, the secret to this recipe is stirring sour cream (or plain yogurt) into the batter for an ultra-moist crumb! And because this is lemon-blueberry bread, we couldn't resist upping the flavor with a lemon-extract and powdered sugar glaze on top-don't skip it, really! True lemon lovers might want to add an garnish of fresh zest for an extra pop of citrus.
Provided by By Arlene Cummings
Categories Side Dish
Time 3h15m
Yield 12
Number Of Ingredients 13
Steps:
- Heat oven to 350°F. Grease bottom only of 9x5-inch loaf pan with shortening or cooking spray.
- In medium bowl, beat butter and granulated sugar with electric mixer on medium speed until smooth. Beat in eggs, vanilla, sour cream, lemon peel and juice. Stir in flour, baking soda and baking powder.
- Fold in 3/4 cup of the blueberries. Spoon batter into pan. Sprinkle remaining 1/4 cup blueberries on top.
- Bake 55 to 60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely.
- In small bowl, mix glaze ingredients until smooth. Drizzle glaze over loaf. Let stand until set before slicing.
Nutrition Facts : Calories 320, Carbohydrate 45 g, Cholesterol 60 mg, Fat 2 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 230 mg, Sugar 29 g, TransFat 0 g
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.
GLAZED LEMON BLUEBERRY MUFFINS RECIPE - (4.4/5)
Provided by á-46991
Number Of Ingredients 15
Steps:
- Preheat oven to 400°F. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in milk, lemon juice and peel. Combine flour, baking powder and salt; add to creamed mixture just until moistened. Fold in blueberries. Fill paper-lined 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.
GLAZED LEMON BLUEBERRY MUFFINS
Sweet, slightly tart, wonderful! The lemon glaze on these blueberry muffins really puts them over the top!
Provided by SunnyDaysNora
Categories Bread Quick Bread Recipes Muffin Recipes Blueberry Muffin Recipes
Time 1h
Yield 24
Number Of Ingredients 15
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.
Nutrition Facts : Calories 255.7 calories, Carbohydrate 38.5 g, Cholesterol 26.1 mg, Fat 10.7 g, Fiber 1.2 g, Protein 2.7 g, SaturatedFat 3.6 g, Sodium 145.7 mg, Sugar 24.8 g
GLAZED LEMON MUFFINS
Offer these at Christmas- and watch folks come back for more! The topping and glaze complement the lemony muffin.
Provided by Taste of Home
Time 50m
Yield about 2 dozen.
Number Of Ingredients 16
Steps:
- In a large bowl, combine flour and sugar. Cut in butter until crumbly; set aside. , In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs. Beat in the sour cream, lemon juice and zest. Combine the flour, baking soda and salt; gradually add to creamed mixture just until moistened. , Fill greased or paper-lined muffin cups two-thirds full. Sprinkle with reserved crumb topping. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 5 minutes before removing to wire racks. , Combine glaze ingredients; drizzle over muffins. Serve warm.
Nutrition Facts : Calories 441 calories, Fat 17g fat (10g saturated fat), Cholesterol 99mg cholesterol, Sodium 235mg sodium, Carbohydrate 66g carbohydrate (41g sugars, Fiber 1g fiber), Protein 5g protein.
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