Lemon Dipped Blueberry Muffins Recipes

GLAZED LEMON BLUEBERRY MUFFINS

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.

LEMON-DIPPED BLUEBERRY MUFFINS

Steps:

• Toss blueberries with 2 tbsp of the sugar and the lemon zest in a bowl and set aside.
• Combine the flour, the remaining 1/2 c sugar, baking powder, and salt in a bowl and mix well.
• Make a well in the center of the flour mixture.
• Whisk the milk, oil, and egg in a bowl until blended.
• Pour this mixture into the well and stir until just moistened.
• Fold in blueberry mixture carefully.
• Fill paper-lined or greased muffin cups 2/3 full.
• Bake at 350ºF for 20 minutes or until golden brown.
• Dip warm muffins in the glaze mixture and then in the sugar.
• Cool completely on a rack.
• For the glaze: Combine the butter and lemon juice in a bowl and mix well.

WORLD'S BEST LEMON BLUEBERRY MUFFINS

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.