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.
JUMBO SOUR CREAM BLUEBERRY MUFFINS
These jumbo muffins are packed full of blueberries! While they can be made into regular size muffins, I prefer jumbo muffins, especially because most people won't stop at one regular size muffin!
Provided by thedailygourmet
Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes
Time 40m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Grease 6 jumbo muffin cups with cooking spray or line with paper liners.
- Beat eggs in a large bowl with an electric mixer, gradually adding sugar, until thick and lemon-colored. Mix in sour cream, applesauce, and almond extract.
- Combine flour, whole wheat flour, salt, and baking soda in a separate bowl. Stir into the creamed mixture just until dry ingredients are moist. Mixture will be lumpy; do not overmix! Gently fold in blueberries.
- Spoon batter into the prepared jumbo muffin cups. Sprinkle whiskey barrel smoked sugar over the top of each muffin.
- Bake in the preheated oven until tops spring back when lightly pressed, about 28 minutes. Cool in the cups for 5 minutes. Transfer to a wire rack to cool completely.
Nutrition Facts : Calories 414.1 calories, Carbohydrate 74.1 g, Cholesterol 78.9 mg, Fat 10.3 g, Fiber 2.9 g, Protein 8.1 g, SaturatedFat 5.6 g, Sodium 344.1 mg, Sugar 40.2 g
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
JUMBO BLUEBERRY MUFFINS (OR CRANBERRY)
These hearty muffins(dense like a poundcake and rise beautifully like a bakery muffin) are great for bake sales or to freeze for later. I mix them up in my Kitchen Aid in a few minutes (dump and mix all ingredients together, adding berries once it's mixed). I use blueberries or cranberries with sugar/sliced almonds on top.
Provided by Roxygirl in Colorado
Categories Quick Breads
Time 35m
Yield 4 dozen
Number Of Ingredients 10
Steps:
- Mix all ingredients, added the berries once everything is mixed and pour into well-greased muffins tins (I only bake in the jumbo pans).
- Bake at 400 degrees for 20-25 minutes (longer for jumbo).
- Muffins are done when toothpick comes out clean in center.
- Makes 4 dozen muffins.
- Note: When I make cranberry muffins I sprinkle coarse sugar and slivered almonds on top before baking).
THE BEST LEMON BLUEBERRY MUFFINS
Provided by Marisa, The PennyWiseMama
Time 50m
Number Of Ingredients 16
Steps:
- Preheat oven to 375 degrees. Line jumbo muffin tin (or 12 cup regular muffin tin) with muffin liners.
- In a large bowl, whisk together butter and sugar until light and fluffy. Add lemon juice, lemon zest, eggs, vanilla, and milk. Whisk to combine.
- In a small mixing bowl, combine flour, baking powder, baking soda, and salt. Add into batter reserving a small amount to toss with blueberries. Stir until just combined. Toss blueberries in the reserved flour and gently fold them into the batter.
- Spoon batter evenly into muffin liners. Place a few extra blueberries on top of each muffin.
- Combine topping ingredients in a small bowl using a fork until crumbly. Sprinkle a little bit of topping on each muffin.
- Bake for 35-40 minutes until tops are golden and a toothpick inserted into the middle of a muffin comes out clean. Transfer to a cooling rack.
Nutrition Facts : Calories 296 calories, Carbohydrate 52 grams carbohydrates, Cholesterol 48 milligrams cholesterol, Fat 7 grams fat, Fiber 2 grams fiber, Protein 6 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 303 milligrams sodium, Sugar 23 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
JUMBO LEMON BLUEBERRY MUFFINS
Steps:
- In a small mixing bowl, combine the brown sugar, all-purpose flour, and cold butter.
- Mix with a fork until the butter is in small pea-size pieces and the sugar and flour are clumping together. Set aside.
- Preheat oven to 350 °F. Line a cupcake pan with 9-10 jumbo baking cups.
- In a medium-size bowl, whisk and stir together the all-purpose flour, baking powder, and salt. Set aside.
- In a small bowl, toss the fresh blueberries and 1 Tablespoon of all-purpose flour until the berries are fully coated. Set aside.
- In the stand mixer bowl fitted with a paddle attachment, beat the butter and sugar on medium-high for 5 minutes.
- Add eggs, one at a time to the stand mixer bowl and beat on medium until well incorporated.
- Turn the mixer on low and slowly add flour mixture to the butter mixture until fully incorporated.
- Add the vanilla, milk and lemon juice, beat on low until incorporated. Mix on medium for 30 seconds. Scrape down the sides of the bowl.
- Add the lemon zest and flour-coated blueberries to the mixture. Mix gently with a rubber spatula until the blueberries are evenly distributed.
- With an ice cream scooper, fill each muffin liner 2/3 of the way. Top each muffin with 1 Tablespoon of crumble.
- Bake for 25-28 minutes or until a toothpick inserted into the center of each cake comes out clean or with just a few moist crumbs.
- Remove from the oven and let cool for 5 minutes before removing the muffins from the pan and place onto a cooling rack to cool completely.
- Serve and Enjoy!
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
JUMBO BLUEBERRY-LEMON MUFFINS
Steps:
- Sift flour, granulated sugar, baking powder & salt into bowl. Add in eggs, cold milk, vegetable oil and Mexican vanilla. Mix with wire whisk until smooth. Fold in lemon zest and blueberries.
- Line muffin pan with 12-large paper liners, fill each evenly about three-fourths full. Top off each muffin with granulated sugar before baking.
- Bake at 350 degrees F for 20-25 minutes. Muffins will be a light golden brown,
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
LEMON RASPBERRY JUMBO MUFFINS
These are my favorite muffins because they can be made with blueberries instead of raspberries with the same delicious results. Friends often request the recipe.
Provided by Taste of Home
Time 35m
Yield 8 jumbo muffins.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, whisk the eggs, cream, oil and extract. Stir into dry ingredients just until moistened. Fold in raspberries. , Fill greased jumbo muffin cups two-thirds full. Bake at 400° for 22-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts : Calories 400 calories, Fat 18g fat (4g saturated fat), Cholesterol 68mg cholesterol, Sodium 329mg sodium, Carbohydrate 52g carbohydrate (27g sugars, Fiber 2g fiber), Protein 6g protein.
JUMBO BLUEBERRY MUFFINS WITH STREUSEL TOPPING
This is just as successful made in regular size tins as well just reduce the baking time --- if using frozen blueberries I like to partially thaw them firstly after coating them with sugar, the partially thawed blueberries give a wonderful marbling effect to the baked muffins, but don't make the mistake of thawing too much it will effect the baking of the muffins
Provided by Kittencalrecipezazz
Categories Quick Breads
Time 40m
Yield 6-7 serving(s)
Number Of Ingredients 15
Steps:
- Set oven to 375 degrees (350 degrees for convection oven).
- Prepare 7 jumbo muffin tins with jumbo paper liners.
- Prepare the streusel topping: In a small bowl, mix the sugar, flour and cinnamon together; cut in the butter with your fingers until crumbly, set aside in the fridge.
- For the muffins: Toss the fresh berries with 2 Tbsp sugar; set aside.
- In a large bowl, sift together, the flour, baking powder, salt and sugar, sift again (sifting twice!); add in the lemon zest and the coated blueberries; toss gently to mix.
- In a small bowl, whisk together the egg, cream (or milk, if using), melted butter and the almond extract until well combined.
- Add the egg mixture to the flour/berry mixture, mix gently with a wooden spoon JUST until combined (mixture is supposed to have lumps, and NOT be smooth, DO NOT OVERMIX!).
- Spoon batter evenly into each muffin tin.
- Sprinkle with streusel topping.
- Bake for approximately 25 minutes (for jumbo muffins), or until muffins test done with a toothpick.
- Cool for 15-20 minutes and remove with a butter knife slipped gently underneath the paper to lift, set to a wire rack.
- **NOTE** This can be made using frozen blueberries, but will take longer to bake, also to double the recipe, prepare in two seperate mixing bowls adding the same ingredients to each, do not double the recipe and make in one bowl!
Nutrition Facts : Calories 615.6, Fat 23.9, SaturatedFat 14.6, Cholesterol 93.3, Sodium 466.2, Carbohydrate 95.8, Fiber 2.5, Sugar 58.1, Protein 7.2
JUMBO BLUEBERRY MUFFINS
In Michigan there are lots of blueberries, so I enjoy trying recipes with them, like a jumbo version of a classic muffin. - Jackie Hannahs, Brethren, Michigan
Provided by Taste of Home
Time 35m
Yield 8 jumbo muffins.
Number Of Ingredients 13
Steps:
- Preheat oven to 400°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. Beat in buttermilk and vanilla. In another bowl, whisk flour, baking powder and salt. Add to creamed mixture; stir just until moistened. Fold in blueberries., Fill greased or paper-lined jumbo muffin cups two-thirds full. Mix topping ingredients; sprinkle over tops. Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts : Calories 375 calories, Fat 13g fat (8g saturated fat), Cholesterol 84mg cholesterol, Sodium 289mg sodium, Carbohydrate 60g carbohydrate (35g sugars, Fiber 2g fiber), Protein 6g protein.
More about "jumbo blueberry lemon muffins recipes"
JUMBO BLUEBERRY CRUMB MUFFINS - BAKER BY NATURE
From bakerbynature.com
JUMBO BLUEBERRY MUFFINS - RECIPE DIARIES
From recipe-diaries.com
BEST EASY BLUEBERRY MUFFINS RECIPE - SWEET CS DESIGNS
From sweetcsdesigns.com
COPYCAT JUMBO PANERA BLUEBERRY LEMON MUFFINS
From raspberriesandkohlrabi.com
4.4/5 (14)Total Time 45 minsCategory BakingCalories 316 per serving
- Move the oven rack to the middle position. Preheat oven to 425°F. Grease one jumbo 6-count muffin pans with nonstick spray or line with muffin papers. Set aside.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Toss the blueberries in the dry ingredients until they are well coated. This will prevent the blueberries from sinking to the bottom of the muffins. Set aside.
- Pour the wet ingredients into the dry ingredients and fold together gently with a spatula until just combined. Be careful to not crush the blueberries and do not over mix. The batter will be thick. Allow the batter to rest for 5 minutes.
JUMBO BLUEBERRY MUFFINS • FAMILY AROUND THE TABLE
From familyaroundthetable.com
JUMBO BAKERY STYLE BLUEBERRY MUFFINS - GOOD OLD VEGAN
From goodoldvegan.com
JUMBO BLUEBERRY MUFFINS RECIPE - RECIPES.NET
From recipes.net
BAKERY STYLE LEMON BLUEBERRY MUFFINS - FAMILY TABLE TREASURES
From familytabletreasures.com
EASY & QUICK VEGAN BLUEBERRY AND LEMON MUFFINS RECIPE
From greenbowl2soul.com
BAKERY STYLE JUMBO LEMON POPPY SEED MUFFINS - BAKE ME SOME ...
From bakemesomesugar.com
JUMBO LEMON BLUEBERRY MUFFINS - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
BLUEBERRY MUFFINS WITH LEMON GLAZE (VIDEO ...
From natashaskitchen.com
LEMON-BLUEBERRY MUFFINS RECIPE - MARTHA GREENLAW, LINDA ...
From foodandwine.com
LEMON BLUEBERRY MUFFINS WITH BUTTERMILK - BAKING SENSE®
From baking-sense.com
SPARKLING JUMBO BLUEBERRY MUFFINS - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
WHOPPER LEMON BLUEBERRY MUFFINS - EAT IN EAT OUT
From eatineatout.ca
BAKERY STYLE LEMON BLUEBERRY MUFFINS - COOKING CLASSY
From cookingclassy.com
JUMBO LEMON BLUEBERRY CRUMB MUFFINS - THAT HANGRY GURL
From thathangrygurl.com
JUMBO LEMON POPPYSEED MUFFINS – SWEET ADDICT BAKERY
From sweetaddictbakery.com
LEMON BLUEBERRY MUFFINS - I HEART EATING
From ihearteating.com
JUMBO LEMON BLUEBERRY MUFFINS [PALEO | GF | DF]
From theyarndoctor.com
LEMON BLUEBERRY MUFFINS - THE GIRL WHO ATE EVERYTHING
From the-girl-who-ate-everything.com
QUICK AND EASY LEMON BLUEBERRY MUFFINS - INSPIRED TASTE
From inspiredtaste.net
JUMBO LEMON BLUEBERRY STREUSEL MUFFINS - ALL INFORMATION ...
From therecipes.info
LEMON OLIVE OIL AND BLUEBERRY JUMBO MUFFINS | HOW TO …
From howtofeedaloon.com
LEMON BLUEBERRY MUFFINS RECIPE (VIDEO) - A SPICY PERSPECTIVE
From aspicyperspective.com
BAKERY-STYLE LEMON BLUEBERRY MUFFINS - GEMMA’S BIGGER ...
From biggerbolderbaking.com
LEMON BLUEBERRY MUFFINS RECIPE - DRISCOLL'S
From driscolls.com
LEMON BLUEBERRY MUFFINS | GIMME SOME OVEN
From gimmesomeoven.com
EASY JUMBO BLUEBERRY MUFFINS (BAKERY STYLE) » THE COZY PLUM
From thecozyplum.com
THE BEST LEMON-BLUEBERRY MUFFINS | ALEXANDRA'S KITCHEN
From alexandracooks.com
LEMON BLUEBERRY MUFFINS — PINKY MA'S
From pinkymaskitchen.com
JUMBO BLUEBERRY MUFFINS | STEPHANIE'S SWEET TREATS ...
From stephaniessweets.com
MOIST JUMBO BLUEBERRY MUFFINS - MAMA NEEDS CAKE®
From mamaneedscake.com
JUMBO LEMON BLUEBERRY POPPY SEED MUFFINS - DASH OF JAZZ
From dashofjazz.com
JUMBO BLUEBERRY BUTTERMILK MUFFINS - BAKING IMPROVISED
From bakingimprovised.com
ZESTY & MOIST LEMON BLUEBERRY MUFFINS | BUTTERNUT BAKERY
From butternutbakeryblog.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love