Lemon Blueberry Jam Muffins Recipes

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BEST LEMON BLUEBERRY MUFFINS



Best Lemon Blueberry Muffins image

Soft and moist lemon blueberry muffins packed with juicy blueberries and vibrant lemon flavor!

Provided by Lily Ernst

Categories     breakfast

Time 35m

Yield 12

Number Of Ingredients 11

2 & 1/2 cups (315g) all-purpose flour
1 tbsp baking powder
1/2 tsp salt
1/2 cup (114g) unsalted butter, melted and cooled
1 & 1/4 cups (250g) granulated sugar, divided
2 large eggs
3/4 cup (188ml) milk
zest of 1 lemon
2 tbsp lemon juice
1 tsp vanilla extract
2 cups blueberries

Steps:

  • Preheat oven to 400F and line a 12 cup muffin pan with paper liners.
  • In a large bowl; whisk together the flour, baking powder, and salt. Set aside.
  • In a medium bowl; whisk together the melted butter and 1 cup of sugar. Then whisk in the eggs, milk, lemon zest, lemon juice, and vanilla.
  • Add the wet ingredients to the dry ingredients, and gently stir using a rubber spatula until just combined. Fold in the blueberries.
  • Divide the batter into the 12 muffin cups. Generously sprinkle the remaining sugar over the tops.
  • Bake for 20-22 minutes or until a toothpick inserted into the center comes out clean.

Nutrition Facts : ServingSize 1 muffin, Calories 215 calories, Sugar 27 g, Sodium 128.8 mg, Fat 10.7 g, SaturatedFat 6.8 g, TransFat 0 g, Carbohydrate 28.9 g, Fiber 0.7 g, Protein 2.4 g, Cholesterol 53.3 mg

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

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