Lemon Blackberry Muffins Recipes

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BLACKBERRY LEMON MUFFINS



Blackberry Lemon Muffins image

These tender muffins are bursting with flavor, and they remind me of spring. Garnish with grated lemon peel for added color and even more punch from the lemon. -Vicky Palmer, Albuquerque, New Mexico

Provided by Taste of Home

Time 35m

Yield 1 dozen.

Number Of Ingredients 15

2 cups all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
2 large eggs
1 cup fat-free milk
1/3 cup butter, melted
1/3 cup lemon juice
1 cup fresh blackberries
GLAZE:
1 cup confectioners' sugar
1 tablespoon butter, melted
1 to 2 tablespoons lemon juice
Grated lemon zest, optional

Steps:

  • Preheat oven to 375°. In a large bowl, whisk the first five ingredients. In another bowl, whisk eggs, milk, melted butter and lemon juice until blended. Add to flour mixture; stir just until moistened. Fold in blackberries., Fill greased or foil-lined muffin cups three-fourths full. Bake 15-18 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan to a wire rack., In a small bowl, mix confectioners' sugar, melted butter and enough lemon juice to reach desired consistency. Drizzle over warm muffins. If desired, sprinkle with lemon zest.

Nutrition Facts : Calories 226 calories, Fat 7g fat (4g saturated fat), Cholesterol 52mg cholesterol, Sodium 255mg sodium, Carbohydrate 37g carbohydrate (20g sugars, Fiber 1g fiber), Protein 4g protein.

LEMON BLACKBERRY MUFFINS



Lemon Blackberry Muffins image

I love lemon anything and these muffins are delicious. The blackberries in the center turn to a jamish layer and a perfect addition. Hope you like them. I use my large muffin tin pan that holds 6 for this recipe.

Provided by riffraff

Categories     Quick Breads

Time 35m

Yield 6 serving(s)

Number Of Ingredients 11

1 lemon, juice and zest of
1/2 cup milk (almost)
1/2 teaspoon vanilla
1/4 cup unsalted butter, melted
1 large egg
1/2 cup sugar
1 1/3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup blackberry

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.

Nutrition Facts : Calories 268.1, Fat 9.6, SaturatedFat 5.6, Cholesterol 54.2, Sodium 346.7, Carbohydrate 41.3, Fiber 1.7, Sugar 17.6, Protein 4.9

LEMON BLACKBERRY MUFFINS



Lemon Blackberry Muffins image

Make and share this Lemon Blackberry Muffins recipe from Food.com.

Provided by ratherbeswimmin

Categories     Quick Breads

Time 1h3m

Yield 12 muffins

Number Of Ingredients 13

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
3/4 cup packed light brown sugar
2 eggs
3/4 cup buttermilk
1/4 cup unsalted butter, melted
1 teaspoon grated lemon zest
3 tablespoons fresh lemon juice, divided
1 teaspoon vanilla extract
1 cup fresh blackberries or 1 cup frozen blackberry, unthawed
2 tablespoons sugar

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.

Nutrition Facts : Calories 195.6, Fat 5, SaturatedFat 2.8, Cholesterol 41.8, Sodium 216.6, Carbohydrate 33.9, Fiber 1.2, Sugar 17, Protein 4

BLUEBERRY-LEMON MUFFINS



Blueberry-Lemon Muffins image

Provided by Food Network Kitchen

Time 40m

Yield 12 muffins

Number Of Ingredients 11

2 1/2 cups unbleached all-purpose flour
3/4 cup sugar (white or light brown) plus more for sprinkling on top of the muffins
1 tablespoon baking powder
1/8 teaspoon fine salt
Freshly grated nutmeg
1/2 cup (1 stick) unsalted butter
1 cup whole milk
2 large eggs, at room temperature
1 tablespoon finely grated lemon zest
1/2 teaspoon pure vanilla extract
1 1/2 cups fresh blueberries, rinsed and dried

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-BERRY MUFFINS RECIPE BY TASTY



Lemon-Berry Muffins Recipe by Tasty image

Here's what you need: all purpose flour, baking powder, baking soda, kosher salt, unsalted butter, granulated sugar, Mccormick® lemon extract, large eggs, buttermilk, fresh blueberry, muffin tin, muffin tin liner

Provided by Jordan Kenna

Categories     Desserts

Time 45m

Yield 6 jumbo muffins

Number Of Ingredients 12

2 cups all purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon kosher salt
1 stick unsalted butter, room temperature
1 ¼ cups granulated sugar, plus more for sprinkling
1 ½ teaspoons Mccormick® lemon extract
2 large eggs, room temperature
½ cup buttermilk, room temperature
6 oz fresh blueberry
muffin tin, 6 cup, jumbo
muffin tin liner

Steps:

  • Preheat the oven to 350°F (180°C) and line a 6-cup jumbo muffin tin with liners.
  • In a large bowl, cream the butter and sugar with an electric hand mixer on medium speed until very fluffy, about 4 minutes. Add the lemon extract and continue beating for another minute. Add the eggs, 1 at a time, beating on medium speed for 30 seconds after each addition. Add the buttermilk and carefully beat to combine. The mixture will look a little grainy, but will come together once the dry ingredients are added.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  • Sift the dry ingredients into the wet ingredients and beat on medium-low speed to incorporate. Do not overmix.
  • Add the blueberries and carefully fold into the batter using a rubber spatula.
  • Divide the batter evenly between the prepared muffin cups, filling halfway, and sprinkle with more sugar.
  • Bake the muffins for 25-30 minutes, rotating halfway, or until light golden brown. Let the muffins cool for 5 minutes in the pan, then transfer to a wire rack to cool completely.
  • Enjoy!

Nutrition Facts : Calories 319 calories, Carbohydrate 64 grams, Fat 2 grams, Fiber 1 gram, Protein 8 grams, Sugar 27 grams

BLACKBERRY MUFFINS



Blackberry Muffins image

No one can resist these buttery muffins bursting with juicy blackberries. They make a nice addition to any breakfast table. -Julee Walberg, Carson City, Nevada

Provided by Taste of Home

Time 35m

Yield 1-1/2 dozen.

Number Of Ingredients 8

1/2 cup butter, softened
1-1/4 cups plus 1 tablespoon sugar, divided
2 large eggs
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
2 cups fresh or frozen blackberries

Steps:

  • In a large bowl, cream butter and 1-1/4 cups sugar. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder and salt; gradually stir into creamed mixture alternately with milk. beating well after each addition. Fold in blackberries., Fill greased or paper-lined muffins cups two-thirds full. Sprinkle with remaining sugar. Bake at 375° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.

Nutrition Facts : Calories 172 calories, Fat 6g fat (3g saturated fat), Cholesterol 38mg cholesterol, Sodium 172mg sodium, Carbohydrate 28g carbohydrate (16g sugars, Fiber 1g fiber), Protein 3g protein.

DELICIOUS BLACKBERRY MUFFINS



Delicious Blackberry Muffins image

These moist muffins are a great way to turn fresh blackberries into a yummy breakfast treat. Also great with oatmeal crumb topping. In a pinch, these can be made with frozen berries that have been thawed and drained.

Provided by Bleuroze

Categories     Bread     Quick Bread Recipes     Muffin Recipes

Time 33m

Yield 12

Number Of Ingredients 10

2 cups all-purpose flour
⅔ cup white sugar
1 tablespoon baking powder
½ teaspoon salt
1 cup sour cream
½ cup butter, melted
2 eggs
1 teaspoon milk
1 teaspoon vanilla extract
11 ounces fresh blackberries

Steps:

  • Preheat oven to 450 degrees F (230 degrees C). Line a muffin tin with paper liners.
  • Mix flour, sugar, baking powder, and salt together in a large bowl.
  • Whisk sour cream, butter, eggs, milk, and vanilla extract together in another bowl. Stir into the flour mixture until blended. Fold blackberries into the batter.
  • Spoon batter into the muffin tin, filling each liner 2/3 full.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 18 to 20 minutes.

Nutrition Facts : Calories 252.4 calories, Carbohydrate 30.8 g, Cholesterol 59.8 mg, Fat 12.8 g, Fiber 1.9 g, Protein 4.2 g, SaturatedFat 7.7 g, Sodium 295.8 mg, Sugar 12.5 g

WORLD'S BEST LEMON BLUEBERRY MUFFINS



World's Best Lemon Blueberry Muffins image

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

3 ¼ cups all-purpose flour
4 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
1 ⅓ cups white sugar
1 ¼ cups milk
1 cup sour cream
½ cup melted butter
2 large eggs
1 tablespoon lemon zest
1 ½ cups frozen blueberries

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



Lemon-Blueberry Muffins image

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

2 1/4 cups Kix® cereal
1/4 cup packed brown sugar
1 teaspoon ground cinnamon
1 tablespoon firm margarine or butter
1/3 cup packed brown sugar
3/4 cup fat-free (skim) milk
1/4 cup canola or vegetable oil
2 teaspoons grated lemon peel
1 egg
1 1/4 cups Gold Medal™ whole wheat flour
3 teaspoons baking powder
1/2 teaspoon salt
1 cup fresh or frozen blueberries (do not thaw)

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

BLUEBERRY MUFFINS WITH LEMON BLACKBERRY GLAZE



Blueberry Muffins with Lemon Blackberry Glaze image

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

1 2/3 cups almond meal
1 cup golden flax meal (about 3/4 cup whole seeds ground into powder)
1/4 teaspoon sea salt
2 tablespoons agave syrup
1 tablespoon alcohol-free vanilla extract, or the seeds from 1 vanilla bean
1 tablespoon liquid coconut oil
1/3 cup filtered water, as needed
1 1/2 cups fresh or frozen blueberries
1/2 cup cashews, ground into a fine powder
2 tablespoons blackberry juice (from about 1/3 cup blackberries pushed through a wire sieve)
2 tablespoons lemon juice (from about 1/2 lemon)
2 tablespoons agave syrup
1 tablespoon filtered water, as needed

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.

BLACKBERRY, LEMON, AND THYME MUFFINS



Blackberry, Lemon, and Thyme Muffins image

Provided by Elizabeth Belkind

Categories     Breakfast     Brunch     Bake     Easter     Mother's Day     Blackberry     Lemon     Thyme     Potluck     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 large or 16 standard

Number Of Ingredients 25

Crumble:
1 cup cake flour
1/4 cup sugar
1 teaspoon chopped fresh thyme
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/4" cubes
1 large egg yolk
Muffins:
1 cup plus 2 tablespoons all-purpose flour
1 cup cake flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1 teaspoon kosher salt
1/2 cup (1 stick) unsalted butter, room temperature
1 cup sugar
2 large eggs
1 teaspoon vanilla extract
1 cup butter milk
2 tablespoons finely grated lemon zest
1 1/2 cups fresh (or frozen, thawed, drained) blackberries (about 6 ounces), halved lengthwise
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh thyme
Special Equipment
Eight 4-ounce paper muffin molds (optional)

Steps:

  • For crumble:
  • Whisk first 5 ingredients in a medium bowl. Add butter. Using your fingertips, rub in butter until pea-size lumps form. Add egg yolk; stir to evenly distribute and form moist clumps. (Crumble should resemble a mixture of pebbles and sand.) Chill for at least 1 hour. DO AHEAD: Can be made 3 days ahead. Cover and keep chilled.
  • For muffins:
  • Preheat oven to 325°F. If making standard-size muffins, line 16 1/3-cup molds with paper liners. Whisk 1 cup all-purpose flour and next 4 ingredients in a medium bowl. Using an electric mixer, beat butter until pale and creamy, about 2 minutes. Add sugar and continue to beat until well incorporated, 2-3 minutes longer. Whisk eggs and vanilla in a small bowl to blend; gradually beat into butter mixture. Continue beating until light and fluffy, 3-4 minutes. Combine buttermilk and lemon zest in a small bowl; gradually beat into butter mixture. Add dry ingredients; beat just to blend (do not overmix).
  • Toss blackberries and thyme with 2 tablespoons flour in another small bowl; fold into batter, gently crushing berries slightly to release some juices. Spoon about 2/3 cup batter into large paper muffin molds, or divide between prepared muffin pans. Top each large muffin with 2 tablespoons crumble or each small muffin with 1 rounded tablespoon crumble.
  • Bake until tops are golden brown and a tester comes out clean when inserted into center, about 50 minutes for large muffins and 40 minutes for standard-size muffins. Let cool in pan at least 20 minutes, then transfer muffins to a wire rack to cool. Serve warm or at room temperature. DO AHEAD: Can be made 1 day ahead. Store cooled muffins airtight at room temperature.

LEMON BLUEBERRY MUFFINS



Lemon Blueberry Muffins image

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

2 1/2 cups all-purpose flour
1 3/4 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon coarse salt
1 cup sugar, plus more for sprinkling (optional)
2 large eggs, room temperature
1 1/2 teaspoons lemon zest plus 1/4 cup lemon juice
1/4 cup whole milk, room temperature
1 stick unsalted butter, melted and cooled
1 1/4 cups blueberries

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.

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From twopeasandtheirpod.com


VEGAN BLACKBERRY LEMON MUFFINS - SHORTGIRLTALLORDER
2021-06-16 Next, preheat the oven to 350F and fill a muffin tin with 8 cupcake liners. Add the oat milk, lemon juice, lemon zest, applesauce, olive oil, and sugar to a mixing bowl. Whisk to combine. Next, add the all-purpose flour to the mixing bowl. Add the baking powder, baking soda, and salt on top of the flour.
From shortgirltallorder.com


LEMON BLACKBERRY MUFFINS RECIPE WITH COTTAGE CHEESE - DAISY BRAND
Whisk the flour, sugar, baking powder and allspice in a large bowl. Whisk the cottage cheese, oil, milk, egg and lemon zest in a medium bowl until well blended. Stir the cottage cheese mixture into the flour mixture just until combined. Stir in the blackberries and spoon into the muffin cups. Bake for 20 to 25 minutes or until lightly browned.
From daisybrand.com


LIGHTER LEMON BLACKBERRY MUFFINS - THE KITCHEN MAGPIE
2020-08-18 Combine the yogurt, melted butter, lemon juice and egg. I whisked mine together rather rapidly to ensure a complete mix. Add to the dry ingredients and combine. Grease the tins or line them with paper muffins cups and fill them ⅓ of the way, then place a blackberry on the batter. Fill the rest of the tin to 2/3 of the way.
From thekitchenmagpie.com


BLACKBERRY LEMON MUFFINS | IMPERIAL SUGAR - RECIPES
Preheat oven to 400°F degrees. Line a muffin pan with muffin liners, set aside. 1. In a medium-sized bowl, toss blackberries with flour, set aside. 2. In a large bowl, whisk flour, sugar, baking powder, salt, and lemon zest together. 3. In a separate bowl, whisk milk, melted butter, eggs, yogurt, vanilla, and lemon juice until smooth.
From imperialsugar.com


BLACKBERRY BUTTERMILK MUFFINS - NIBBLE AND DINE
2022-06-03 Set aside. Finely zest the lemon, set aside. To a large bowl, add the all-purpose flour, sugar, baking powder, baking soda, and salt. Stir with a wooden spoon to combine. Using the spoon, make a well in the center of the flour mixture. Add the buttermilk, oil, beaten eggs, vanilla, and lemon zest into the well.
From nibbleanddine.com


BLACKBERRY LEMON MUFFINS — THE HEALTHY ADDICTION
2021-05-04 1. Combine all ingredients except the blackberries, jam & lemon zest - mixing well⁣. 2. Chop the blackberries into small pieces ⁣. 3. Fold in the blackberry jam, blackberry pieces & lemon zest ⁣. 4. Grease a muffin tin and fill 3/4 of the way ⁣. 5.
From thehealthya.com


LEMON BLUEBERRY MUFFINS (EASY RECIPE) - INSANELY GOOD
2022-04-26 Ingredients. All-Purpose Flour – the base of the batter that gives the muffins a tender crumb.Be sure to measure it accurately and sift it for the best results. Baking Powder and Baking Soda – the leavening agents that make the batter rise.; Granulated Sugar – to sweeten the muffins.; Salt – to contrast the sweetness.; Milk and Sour Cream – provide moisture and …
From insanelygoodrecipes.com


BAKERY-STYLE LEMON BLUEBERRY MUFFINS - BIGGER BOLDER BAKING
2022-01-20 Preheat the oven to 375° (190°C) and line 8 muffin cups with paper liners. In a bowl, mix sugar, egg, yogurt, oil, milk, vanilla and lemon zest. In another bowl, whisk together flour, baking powder and salt. Mix the wet and dry ingredients until just combined. Gently fold in the blueberries.
From biggerbolderbaking.com


LEMON BLACKBERRY MUFFINS - PLAIN.RECIPES
Directions. 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, …
From plain.recipes


BLACKBERRY & LEMON MUFFINS - COZY COUNTRY LIVING
2014-07-30 Add the lemon juice and mix. Add the fresh blackberries and lemon zest and fold into the batter with a wooden spoon. When incorporated, spoon the batter (I like to use an ice cream scoop) into the muffin liners and sprinkle the tops with raw sugar. Bake for 23-30 minutes or until the muffins are light golden brown on top.
From cozycountryliving.com


STRAWBERRY LEMON MUFFINS RECIPE (V, GF) - BEAMING BAKER
2022-06-05 Fold in strawberries. Pour batter evenly into prepared muffin pan—filling each cup all the way to the top for big, round tops, and ¾ of the way for a higher quantity of smaller muffins. Gently tuck strawberry pieces into the top of each muffin. Bake for 23-29 minutes. Mine took 26 minutes.
From beamingbaker.com


LEMON BLACKBERRY MUFFINS - CHEF IN TRAINING
2014-04-17 Wash and rinse blackberries under water. Set aside. Preheat oven to 425°. In a medium sized bowl, sift together flour. Measure ¼ C of the sifted flour and pour over blackberries. Gently stir to coat the blackberries in flour. Take your remaining flour and add sugar, baking powder and salt. Set aside. In a medium size bowl, beat the egg using ...
From chef-in-training.com


LEMON BLACKBERRY OAT MUFFINS WITH A LEMON GLAZE
2012-03-08 Lemon and blackberry make a yummy pair in these gluten free lemon blackberry oat muffins. Topped with a zesty lemon glaze, they're such a breakfast treat!
From adashofmegnut.com


WILD BLACKBERRY MUFFINS WITH LEMON GLAZE - RENEE NICOLE'S KITCHEN
2019-06-25 Preheat oven to 350 degrees. Butter or line muffin tins. Rinse fresh blackberries* and lay flat on a paper towel to dry. Mix together the dry ingredients: 2 cups of flour, the baking powder and the salt. In a separate bowl mix the wet ingredients: eggs, sugar, greek yogurt, milk, butter, and vanilla.
From reneenicoleskitchen.com


LEMON BLUEBERRY MUFFINS RECIPE (VIDEO) - A SPICY PERSPECTIVE
2020-09-04 Preheat the oven to 375 degrees F. Line standard muffin pans with 18 paper muffin liners. Spray the exposed edges of the pans with nonstick cooking spray. Set aside. In the bowl of an electric mixer, cream the softened butter and granulated sugar on high speed until light and fluffy, about 3-5 minutes.
From aspicyperspective.com


BLACKBERRY LEMON MUFFINS | DIXIE CRYSTALS
Preheat oven to 400°F degrees. Line a muffin pan with muffin liners, set aside. 1. In a medium-sized bowl, toss blackberries with flour, set aside. 2. In a large bowl, whisk flour, sugar, baking powder, salt, and lemon zest together. 3. In a separate bowl, whisk milk, melted butter, eggs, yogurt, vanilla, and lemon juice until smooth.
From dixiecrystals.com


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