LEMON BLUEBERRY MUFFINS
These Lemon Blueberry Muffins with streusel crumb topping are the best breakfast to make ahead and grab on a busy morning. This easy muffin recipe with Greek yogurt makes moist, homemade bakery-style muffins.
Provided by Vera Zecevic
Categories Breakfast
Time 25m
Number Of Ingredients 16
Steps:
- Preheat oven to 400 F degrees and line standard muffin or cupcake pan with paper liners and set aside.
- To make the crumb topping in a small bowl, whisk together flour, sugar and cinnamon, add melted butter and stir with a fork until crumbly. Refrigerate until ready to use.
- To make the muffins in large bowl stir together flour, baking powder and salt and set aside.
- In a medium bowl place 2/3 cup granulated sugar and lemon zest and rub for a minute. Add eggs and whisk together eggs and lemon-sugar until combined. Whisk in yogurt, oil, lemon juice and vanilla extract (mixture should be pale and yellow)
- Fold wet ingredients into dry ingredients and whisk everything together.
- Reserve ½ cup of blueberries for topping. Place remaining blueberries in a small bowl. Dust blueberries with 1 tablespoon flour and toss them until all blueberries are coated with thin layer of flour and then fold them really gently in the batter.
- Spoon batter into prepared muffin tins, filling maximum 2/3 of each cup and gently tap the pan on the work surface to set. Cover the batter with the remaining blueberries and then cover the blueberries generously with streusel topping.
- Place them in the oven and bake at 400 F for 5 minutes, then REDUCE THE OVEN TEMPERATURE TO 375 F and bake 13-15 minutes or until the toothpick inserted in the center comes out clean.
- Cool for 5 minutes in the pan then remove muffins and cool on a wire rack.
Nutrition Facts : ServingSize 1 muffin, Calories 320 calories, Sugar 21.9 g, Sodium 69.1 mg, Fat 14.2 g, SaturatedFat 9.5 g, TransFat 0 g, Carbohydrate 44.1 g, Fiber 1.2 g, Protein 5.4 g, Cholesterol 49.6 mg
LEMON BLUEBERRY MUFFINS WITH YOGURT
These lemon blueberry muffins are made with yogurt to give them a tender, fluffy texture! They're also bursting with flavor from all the blueberries and citrus included in this recipe.
Provided by Chelsey White
Categories Muffins
Time 40m
Number Of Ingredients 13
Steps:
- Preheat the oven to 425°F and line a muffin pan with 6 paper liners. Set aside.
- In a medium-sized bowl whisk together 1 cup all-purpose flour, 1/2 cup granulated sugar, 1 3/4 tsp baking powder, and 1/4 tsp salt.
- In a separate bowl whisk together 3 Tbsp milk, 1 Tbsp lemon juice, 3 Tbsp yogurt, 6 Tbsp oil, 1 egg, 1 tsp vanilla extract and 1 Tbsp lemon zest until combined.
- Fold the dry ingredients into the wet ingredients with a rubber spatula and mix just until combined (be careful not to over mix your batter!).
- Gently mix the flour-tossed blueberries into the batter until they're evenly distributed.
- Divide the muffin batter evenly between the 6 muffin cups, filling them to the top of the liner.
- If desired, press a few additional blueberries on top of each muffin and add a sprinkle of coarse sugar.
- Bake the muffins for 6 minutes at 425°F / 218°C F to give the muffins a nice rise and a domed, golden-brown top, then (keeping the muffins in the oven) reduce the oven temperature to 350°F/175°C. Continue to bake for an additional 22-25 minutes.
- Let the muffins sit in the pan for 10 minutes to cool, then move them to a wire rack to finish cooling.
Nutrition Facts : Calories 335 calories, Carbohydrate 43 grams carbohydrates, Cholesterol 36 milligrams cholesterol, Fat 16 grams fat, Fiber 1 grams fiber, Protein 5 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 289 milligrams sodium, Sugar 25 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 13 grams unsaturated fat
BLUEBERRY LEMON YOGURT MUFFINS
Make and share this Blueberry Lemon Yogurt Muffins recipe from Food.com.
Provided by DoubleAs Mom
Categories Breakfast
Time 35m
Yield 18 muffins, 18 serving(s)
Number Of Ingredients 13
Steps:
- Whisk flour, sugar, baking powder, salt and nutmeg.
- In separate bowl, whisk together eggs, yogurt, lemon rind and juice and oil.
- Pour over dry ingredients sprinkle with blueberries; stir just until dry ingredients are moistened.
- Bake at 375 for about 25 minute
- Stir 4 tsp lemon juice into 1/2 cup icing sugar;drizzle over cool muffins.
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
LEMON BLUEBERRY YOGURT MUFFINS
These moist and delicious muffins are great for the lunchbox and they have a surprising ingredient - Greek Yogurt!! The batter is thick, but they bake up nice and light.
Provided by Chef mariajane
Categories Quick Breads
Time 30m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F Spray a 12-cup muffin tin with cooking spray.
- In a large bowl, stir together whole wheat flour, brown sugar, oats and baking soda.
- In another bowl, whisk together yogurt, milk, oil, egg and lemon rind; with wooden spoon; add to flour mixture. Fold in frozen blueberries.
- Scoop into prepared muffin tin, filling cups about 2/3 full.
- Bake in center of oven for 30 minutes or until springy when touched on top.
Nutrition Facts : Calories 144.7, Fat 2.2, SaturatedFat 0.4, Cholesterol 15.6, Sodium 170.8, Carbohydrate 29.6, Fiber 2.4, Sugar 15.3, Protein 3.3
BLUEBERRY YOGURT MUFFINS
With the addition of vanilla yogurt, this basic muffin turns out moist and tender. It's easy and quick to prepare. My husband loves these muffins for breakfast on mornings when he is rushing out the door. -Cindi Budreau, Neenah, Wisconsin
Provided by Taste of Home
Time 35m
Yield 6 muffins.
Number Of Ingredients 10
Steps:
- In a small bowl, combine the flour, sugar, salt, baking powder and baking soda. In another bowl, combine the egg, yogurt, oil and milk. Stir into dry ingredients just until moistened. Fold in blueberries., Fill greased or paper-lined muffin cups three-fourths full. Bake at 350° for 20-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts : Calories 228 calories, Fat 9g fat (1g saturated fat), Cholesterol 38mg cholesterol, Sodium 195mg sodium, Carbohydrate 33g carbohydrate (17g sugars, Fiber 1g fiber), Protein 4g protein.
BLUEBERRY LEMON YOGURT MUFFINS RECIPE BY TASTY
Here's what you need: cooking spray, large eggs, sugar, plain greek yogurt, unsweetened applesauce, honey, vanilla extract, lemon zest, lemon juice, whole wheat flour, baking soda, baking powder, salt, blueberry
Provided by Betsy Carter
Categories Breakfast
Yield 12 muffins
Number Of Ingredients 14
Steps:
- Grease a muffin tin of muffin liners with cooking spray. Set aside.
- In a large mixing bowl, whisk together eggs and sugar.
- Preheat oven to 350˚F (180˚C).
- Add Greek yogurt, applesauce, honey, vanilla extract, lemon zest, and lemon juice. Mix until well combined.
- Stir in flour, baking soda, baking powder and salt.
- Gently fold in blueberries.
- Distribute batter evenly among prepared muffin cups, filling about ¾ of the way full. Top with additional blueberries if desired.
- Bake muffins for 20-25 minutes.
- Cool muffins in pan for 10 minutes before serving.
- Enjoy!
Nutrition Facts : Calories 112 calories, Carbohydrate 20 grams, Fat 1 gram, Fiber 1 gram, Protein 4 grams, Sugar 10 grams
LEMON YOGURT MUFFINS
I only had this recipe a short time before it became a personal favorite. Folks like the light and tender texture of these muffins. I'm grateful to my mother, who taught me the goodness of baking from scratch.
Provided by Taste of Home
Time 40m
Yield 1 dozen.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the first six ingredients. In another bowl, whisk the egg, yogurt, butter and lemon juice. Stir into dry ingredients just until moistened. , Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 20-24 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes; leave muffins in pan. , Using a toothpick, poke 6-8 holes in each muffin. In a saucepan, combine the topping ingredients. Cook and stir over low heat until sugar is dissolved. Spoon over warm muffins.
Nutrition Facts : Calories 210 calories, Fat 7g fat (4g saturated fat), Cholesterol 34mg cholesterol, Sodium 236mg sodium, Carbohydrate 35g carbohydrate (21g sugars, Fiber 1g fiber), Protein 3g protein.
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