LEMON BLUEBERRY ZUCCHINI MUFFINS
Provided by Martha
Time 1h
Number Of Ingredients 18
Steps:
- Preheat oven to 400 degrees F with two racks in center of oven leaving enough room for muffins to rise.
- Prepare two 12-cup standard muffin tins by greasing the tops with butter and spraying the inside with pan spray. Add muffin cup liners to each.
- In the bowl of a stand mixer with the paddle attachment, cream butter and shortening for one minute. Add sugar and zest and cream for one minute.
- With machine on medium speed, add one egg at a time to mix. Scrape sides and cream for two and a half minutes to add air into the batter. Add lemon extract, vanilla extract and lemon juice and beat to combine.
- Place thawed drained blueberries in a small bowl and add two tablespoons of the bread flour and mix to combine. Set aside.
- After shredding the zucchini, place in a cheese cloth and wring out as much water as possible. Place zucchini in a small bowl and add two tablespoons of the bread flour and toss to combine. Set aside.
- In a separate bowl combine both flours, salt and baking powder and combine with a whisk.
- With the mixer running on low, slowly add flour alternating with milk and oil until all flour, oil and milk are mixed in. Scrape and mix just long enough to combine. Do not mix further or muffins will be tough.
- Remove bowl from mixer and with a wooden spoon or spatula, gently fold in blueberries and zucchini.
- Using an ice-cream scoop, divide the batter between the 24 cups, filling right to the brim.
- Sprinkle a little granulated sugar over the tops of each.
- Bake for five minutes at 400 degrees F then reduce to 375 degrees F and continue to bake for 25-30 minutes. Ours took 28 minutes after the initial five minutes at the higher temperature.
- Use a tooth pick poked into the center to test for doneness. The muffins are done when the toothpick comes out clean and the tops are lightly browned.
- Let cool for five minutes, then remove each muffin to cooling racks.
BLUEBERRY LEMON ZUCCHINI MUFFINS
Steps:
- Preheat oven to 375 degrees F. Line a muffin tin with paper liners or grease well.
- Shred zucchini and set in a colander over a dish or the sink, pushing lightly with the back of a spoon to drain excess moisture away.
- Combine eggs, oil, yogurt, and sugar and mix well. Add vanilla and lemon zest and mix again.
- Add flours, baking powder, baking soda, and salt and stir just until combined.
- Fold in zucchini and blueberries.
- Divide mixture into muffin pan compartments and bake 20-25 minutes or until a toothpick inserted in the center comes out clean. Remove from muffin pan and cool completely on a wire rack.
- Mix powdered sugar, lemon juice, and milk until well blended and thin enough to drizzle. If you need to add more milk, add it in a 1/4 teaspoon at a time. Using a spoon, drizzle glaze on the muffins or loaf.
Nutrition Facts : Calories 192 calories, Carbohydrate 32 grams carbohydrates, Cholesterol 31 milligrams cholesterol, Fat 6 grams fat, Fiber 1 grams fiber, Protein 4 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1 muffin, Sodium 126 grams sodium, Sugar 19 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
LEMON BLUEBERRY ZUCCHINI MUFFINS
Steps:
- Preheat the oven to 350°. Line the muffin tins with muffin liners.
- In a large bowl mix the egg, brown sugar, oil, sour cream, vanilla, zest from the lemon, and pinch of salt until it is well combined.
- Add in the flour, baking soda, and baking powder. Mix until just combined making sure to scrape from the bottom of the bowl. Do not over mix. Toss the blueberries in the 1/4 cup of flour. This is an optional step but it helps them not sink in the batter while baking.
- Add the zucchini and blueberrries and stir until just combined. Use a spoon or a scoop to fill your 12 muffin tins. Bake for 20-25 minutes until a toothpick inserted in the center of a muffin comes out clean. Let them cool on the stovetop for 5 minutes then remove from the tin to continue cooling.
Nutrition Facts : Calories 152 kcal, Carbohydrate 18 g, Protein 2 g, Fat 8 g, SaturatedFat 2 g, Cholesterol 20 mg, Sodium 65 mg, Fiber 1 g, Sugar 10 g, UnsaturatedFat 6 g, ServingSize 1 serving
ZUCCHINI LEMON BLUEBERRY MUFFINS
Moist and lemony with flecks of zucchini and bursts of blueberry. These summery muffins are a new seasonal favorite around here!
Provided by Kare for Kitchen Treaty
Time 40m
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees Fahrenheit. Grease or line the cups of a standard-size, 12-cup muffin tin. Set aside.
- In a large bowl, stir together the flour, sugar, baking powder, and salt.
- In a medium bowl, whisk together the eggs, zucchini, milk, oil, and vanilla extract until well-combined.
- Add the wet ingredients to the dry and stir until ALMOST combined. Add the lemon zest and blueberries and stir gently until incorporated and just until the dough is combined. Don't overstir or your muffins could end up being tough!
- Divide batter between muffin tins.
- Bake for about 30 minutes, until the edges of the muffins are golden, the tops are springy, and a toothpick inserted into the middle comes out clean.
- Meanwhile, mix together the glaze. Into a small bowl, sift the powdered sugar. Add the lemon juice and stir with a whisk until a thick glaze forms. It should be a bit thicker than glue. (But don't worry, it will taste much better than that!)
- Remove muffins from oven and set on a metal rack. Let cool for 5-10 minutes, then transfer muffins to a wire cookie rack placed over paper towels to catch glaze drips.
- At this point you have a couple of choices. You can drizzle on the glaze now, knowing that some of it might melt into the warm muffins rather than stay on the top. Or you can wait until they've cooled, then drizzle the glaze on so that it stays on the top. Both methods result in delicious muffins, so it's up to you!
- Allow the glaze to solidify, another few minutes.
- Devour!
BLUEBERRY ZUCCHINI MUFFINS
Moist and delicious muffins that are great for breakfast or snacks.
Provided by ekjk218
Categories Bread Quick Bread Recipes Zucchini Bread Recipes
Time 35m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper liners.
- Combine flour, white sugar, brown sugar, baking soda, cinnamon, and salt together in a bowl. Whisk olive oil, milk, egg, and vanilla extract in a separate bowl until smooth; stir into flour mixture until batter is just moistened. Fold zucchini, blueberries, and pecans into batter. Fill prepared muffin cups 2/3 full with batter.
- Bake in preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes.
Nutrition Facts : Calories 227.2 calories, Carbohydrate 25.6 g, Cholesterol 15.9 mg, Fat 13 g, Fiber 1.2 g, Protein 2.9 g, SaturatedFat 1.7 g, Sodium 212.2 mg, Sugar 12.6 g
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 ZUCCHINI SQUARES
I saw a bar recipe on a box of muffin mix using apple and lemon zest. I tried it from scratch with shredded zucchini and fresh blueberries instead. It's a tasty combo. -Shelly Bevington, Hermiston, Oregon
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 2 dozen.
Number Of Ingredients 17
Steps:
- Preheat oven to 350°. Grease a 15x10x1-in. baking pan., In a small bowl, combine zucchini, buttermilk, lemon zest and lemon juice; toss to combine. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs, 1 at a time. In another bowl, whisk 3-1/4 cups flour, baking soda and salt; gradually add to creamed mixture alternately with zucchini mixture, mixing well after each addition. Toss blueberries with remaining flour; fold into batter., Transfer batter to prepared pan, spreading evenly (pan will be full). Bake 30-35 minutes or until light golden brown and a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack., In a small bowl, mix glaze ingredients until smooth; spread over top. Let stand until set.
Nutrition Facts : Calories 270 calories, Fat 8g fat (5g saturated fat), Cholesterol 36mg cholesterol, Sodium 197mg sodium, Carbohydrate 47g carbohydrate (33g sugars, Fiber 1g fiber), Protein 3g protein.
ZUCCHINI-BLUEBERRY MUFFINS
Make and share this Zucchini-Blueberry Muffins recipe from Food.com.
Provided by smiithh
Categories Quick Breads
Time 45m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 325 degrees F and grease a muffin pan with pam.
- Combine zucchini, applesauce, oats, flours, egg, sugar, and lemon juice in a bowl (use a spatula to mix, it will make things easier).
- Let this mixture sit for about 15 minutes.
- In the meantime, mix together the baking soda, baking powder, salt, and cinnamon.
- Fold this into the first mixture.
- Stir in blueberries and add a dash of vanilla.
- Scoop the batter into muffin pan and sprinkle with cinnamon.
- Bake for approximately 25 minutes (or until a toothpick inserted in the center comes out clean).
- *You can also double the recipe and still make only twelve, to make larger, heartier muffins.
Nutrition Facts : Calories 103.5, Fat 0.8, SaturatedFat 0.2, Cholesterol 17.6, Sodium 176.4, Carbohydrate 22.6, Fiber 1.7, Sugar 9.2, Protein 2.6
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.
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