Lemon Dipped Blueberry Muffins Recipes

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GLAZED LEMON BLUEBERRY MUFFINS



Glazed Lemon Blueberry Muffins image

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

Categories     Breakfast     Brunch

Time 55m

Yield 11 muffins.

Number Of Ingredients 15

1/2 cup butter, softened
1 cup sugar
2 large eggs, room temperature
1/2 cup 2% milk
2 tablespoons lemon juice
2 teaspoons grated lemon zest
2 cups all-purpose flour
2 teaspoons baking powder
Dash salt
2 cups fresh or frozen blueberries
GLAZE:
1-1/2 cups confectioners' sugar
2 tablespoons lemon juice
1 teaspoon butter, melted
1/4 teaspoon vanilla extract

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.

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.

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-DIPPED BLUEBERRY MUFFINS



Lemon-Dipped Blueberry Muffins image

Make and share this Lemon-Dipped Blueberry Muffins recipe from Food.com.

Provided by Lvs2Cook

Categories     Quick Breads

Time 40m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 13

1 cup fresh blueberries
1/2 cup sugar, plus
2 tablespoons sugar
2 teaspoons grated lemon zest
1 3/4 cups flour
2 1/2 teaspoons baking powder
3/4 teaspoon salt
3/4 cup milk
1/3 cup vegetable oil
1 egg, beaten
2 tablespoons butter, melted
1/4 teaspoon lemon juice
6 tablespoons sugar

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.

Nutrition Facts : Calories 225, Fat 9.2, SaturatedFat 2.5, Cholesterol 24.9, Sodium 248.4, Carbohydrate 33.4, Fiber 0.8, Sugar 18, Protein 3

GLAZED LEMON BLUEBERRY MUFFINS



Glazed Lemon Blueberry Muffins image

Sweet, slightly tart, wonderful! The lemon glaze on these blueberry muffins really puts them over the top!

Provided by SunnyDaysNora

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Blueberry Muffin Recipes

Time 1h

Yield 24

Number Of Ingredients 15

3 cups all-purpose flour
1 ½ cups white sugar
2 lemons, zested and juiced, divided
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon ground nutmeg
1 cup buttermilk
⅔ cup vegetable oil
2 eggs
2 teaspoons vanilla extract
12 ounces fresh blueberries
2 cups confectioners' sugar
½ cup butter, melted
¼ cup hot water
2 teaspoons vanilla extract

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Line two 12-cup muffin tins with paper liners.
  • Stir flour, sugar, 1 tablespoon lemon zest, baking soda, salt, and nutmeg together in a large bowl.
  • Whisk buttermilk, oil, eggs, lemon juice, and vanilla extract together in a medium bowl. Stir into the flour mixture until just moistened. Fold in blueberries. Spoon batter into muffin cups, filling them about 3/4 full.
  • Bake in the preheated oven until tops spring back when lightly pressed, 20 to 25 minutes. Transfer muffins onto a wire rack to cool for about 15 minutes.
  • Meanwhile, combine confectioners' sugar, butter, hot water, vanilla extract, and remaining zest in a medium bowl. Whisk to combine.
  • Dip cooled muffin tops in glaze. Cool until glaze firms up, about 10 minutes. Dip muffins a second time.

Nutrition Facts : Calories 255.7 calories, Carbohydrate 38.5 g, Cholesterol 26.1 mg, Fat 10.7 g, Fiber 1.2 g, Protein 2.7 g, SaturatedFat 3.6 g, Sodium 145.7 mg, Sugar 24.8 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

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

Provided by evelynathens

Categories     Quick Breads

Time 30m

Yield 12 muffins

Number Of Ingredients 12

2 cups flour
2/3 cup sugar, plus
1 tablespoon sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
12 ounces lemon yogurt
1 beaten egg
1 -2 teaspoon lemon, zest of
1 1/2 teaspoons vanilla extract
1/4 cup melted butter
2 cups blueberries (fresh or frozen - if frozen, thaw & drain)

Steps:

  • Preheat oven to 400°F (200°C).
  • Grease muffin cups.
  • Stir together flour, 2/3 cup sugar, baking powder, baking soda and salt.
  • Separately mix yoghurt, butter, egg, lemon zest and vanilla extract until blended.
  • Make a well in the centre of the dry ingredients, add yoghurt mixture and stir to combine.
  • Add blueberries and stir.
  • Pour into muffin cups, sprinkle with remaining sugar.
  • Bake 20-25 minutes.
  • Cool for 5 minutes before eating.

Nutrition Facts : Calories 207.8, Fat 4.8, SaturatedFat 2.8, Cholesterol 26.8, Sodium 289.1, Carbohydrate 37.3, Fiber 1.2, Sugar 20.2, Protein 4.2

DEB'S CLEAN-EATING LEMON-BLUEBERRY MUFFINS



Deb's Clean-Eating Lemon-Blueberry Muffins image

This recipe uses fresh, whole (unrefined) ingredients like Sucanat® (sugar cane natural: an unrefined sugar), honey, and extra virgin coconut oil.

Provided by GymRat

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Blueberry Muffin Recipes

Time 38m

Yield 18

Number Of Ingredients 11

2 ½ cups whole grain spelt flour
1 cup white spelt flour
2 teaspoons baking soda
⅛ teaspoon sea salt
2 eggs
1 cup buttermilk
⅔ cup whole cane sugar (such as Sucanat®)
½ cup honey
½ cup extra-virgin coconut oil
1 lemon, zested and juiced, or to taste
1 ½ cups fresh blueberries

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin.
  • Whisk whole grain spelt flour, white spelt flour, baking soda, and sea salt together in a large bowl.
  • Whisk eggs in a separate bowl. Whisk in buttermilk, cane sugar, honey, coconut oil, lemon juice, and lemon zest. Pour into the flour mixture; mix thoroughly. Fold in blueberries gently. Fill muffin cups 3/4-full with batter.
  • Bake in the preheated oven until tops spring back when lightly pressed, 18 to 20 minutes. Let cool in pan for 5 minutes; transfer muffins to a wire rack and continue cooling.

Nutrition Facts : Calories 206.8 calories, Carbohydrate 34.3 g, Cholesterol 21.2 mg, Fat 7.5 g, Fiber 1.9 g, Protein 4.5 g, SaturatedFat 5.5 g, Sodium 175 mg, Sugar 17.5 g

EASY LEMON BLUEBERRY MUFFINS



Easy Lemon Blueberry Muffins image

When my husband has to bring breakfast to the guys at work, they ask for these muffins. I make them lowfat since we are trying to be good, but you can substitute full fat below (1 large egg for the egg beaters, full fat sour cream). Since no one can tell the difference, I just keep it light.

Provided by CookingBlues

Categories     Quick Breads

Time 35m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 8

2 cups Bisquick Heart Smart mix
1/2 cup sugar
1/4 cup egg substitute
1 teaspoon vanilla
1 cup fat free sour cream
1 cup fresh blueberries, can use frozen
2 tablespoons sugar
2 teaspoons lemon peel, grated

Steps:

  • In a large bowl, combine the Bisquick mix and 1/2 cup sugar.
  • In a small bowl, whisk the egg substitute, vanilla, and sour cream.
  • Stir into dry ingredients just until moistened.
  • Fold in blueberries. NOTE: if using frozen blueberries, do not thaw before adding to batter.
  • Fill greased or paper-lined muffin cups half full.
  • Combine lemon peel and remaining sugar; sprinkle lemon sugar topping over batter.
  • Bake at 400 F for 20-25 minutes or until a toothpick comes out clean.
  • Cool for 5 minutes before removing from pan to a wire rack. Serve warm or let cool and seal up in a plastic container.

Nutrition Facts : Calories 72.2, Fat 0.5, SaturatedFat 0.2, Cholesterol 2, Sodium 24.8, Carbohydrate 15.5, Fiber 0.3, Sugar 13.3, Protein 1.7

LEMON BLUEBERRY MUFFINS



Lemon Blueberry Muffins image

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

Provided by Tonkcats

Categories     Quick Breads

Time 30m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 12

2 cups all-purpose flour
2/3 cup sugar
1 tablespoon sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 (8 ounce) container lemon yogurt
1/4 cup margarine, melted and cooled
1 egg, lightly beaten
2 teaspoons lemon rind, grated
1 teaspoon vanilla
2 cups blueberries

Steps:

  • Preheat oven to 400 degrees.
  • Grease 12 (3 x 1 1/4-inch) muffin cups.
  • In a large bowl, stir together flour, the 2/3 cup sugar, baking powder, baking soda and salt. In another bowl, stir together yogurt, butter, eggs, lemon peel and vanilla until blended.
  • Make a well in center of dry ingredients; add the yogurt mixture and stir just to combine. Stir in the blueberries.
  • Spoon batter into the muffin tins and sprinkle with the remaining 1 tablespoon of sugar.
  • Bake 20 to 25 minutes.

LEMON-STREUSEL BLUEBERRY MUFFINS



Lemon-Streusel Blueberry Muffins image

My family and friends really enjoy fresh muffins. My berry-packed muffin flavor combo of almond extract and cardamon is just divine. And to top it off, the sweet lemon-cinnamon scented streusel is heavenly.-Shirley Riley, Water Valley, Mississippi

Provided by Taste of Home

Time 45m

Yield 1 dozen.

Number Of Ingredients 17

1/4 cup butter, softened
3/4 cup sugar
1 large egg, room temperature
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1/2 cup 2% milk
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon ground cardamom
1-1/2 cups fresh or frozen unsweetened blueberries
LEMON STREUSEL:
1/2 cup packed brown sugar
1/3 cup all-purpose flour
2 teaspoons grated lemon zest
1/2 teaspoon ground cinnamon
1/4 cup cold butter, cubed

Steps:

  • Preheat oven to 375°. In a small bowl, cream butter and sugar until light and fluffy. Add egg and extracts; beat well. Beat in milk. Combine flour, baking powder, salt and cardamom; add to creamed mixture just until moistened. Fold in blueberries., Fill greased or paper-lined muffin cups three-fourths full. In a small bowl, combine brown sugar, flour, lemon zest and cinnamon; cut in butter until crumbly. Sprinkle over batter. Bake 23-27 minutes, or until a toothpick inserted in muffin comes out clean. , Cool 5 minutes before removing from pan to a wire rack. Serve warm.

Nutrition Facts : Calories 262 calories, Fat 8g fat (5g saturated fat), Cholesterol 38mg cholesterol, Sodium 234mg sodium, Carbohydrate 43g carbohydrate (24g sugars, Fiber 1g fiber), Protein 4g protein.

BLUEBERRY-LEMON MUFFINS



Blueberry-Lemon Muffins image

Choose your favorite extract, spice, and fruit to make nutritious muffins with the ingredients you have on hand.

Provided by EatAndRun

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Blueberry Muffin Recipes

Time 50m

Yield 12

Number Of Ingredients 12

2 medium ripe bananas, mashed
¾ cup packed brown sugar
⅓ cup unsweetened applesauce
1 large egg, lightly beaten
1 teaspoon lemon extract
1 cup whole wheat flour
2 teaspoons baking powder
1 ¼ teaspoons salt
1 teaspoon ground ginger
½ teaspoon baking soda
1 cup quick-cooking oats
1 cup fresh blueberries

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease twelve 2 1/2-inch muffin cups.
  • Stir together bananas, brown sugar, applesauce, egg, and lemon extract in a large bowl. Sift together flour, baking powder, salt, ginger, and baking soda in another bowl.
  • Add flour mixture and oats to banana mixture; gently stir just until combined. Do not overmix. Fold in blueberries. Spoon batter evenly into prepared muffin cups.
  • Bake in the preheated oven until a toothpick inserted into the centers comes out clean, 15 to 20 minutes. Remove muffins from pan, transfer to a wire rack, and let cool completely.

Nutrition Facts : Calories 146.9 calories, Carbohydrate 32.7 g, Cholesterol 15.5 mg, Fat 1.2 g, Fiber 2.8 g, Protein 3.1 g, SaturatedFat 0.3 g, Sodium 387 mg, Sugar 17.8 g

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THE BEST JUMBO LEMON BLUEBERRY MUFFINS
2022-02-04 Instructions. Preheat oven to 375 degrees. Line jumbo muffin tin (or 12 cup regular muffin tin) with muffin liners. In a large bowl, whisk together butter and sugar until light and fluffy.
From thepennywisemama.com
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FLUFFY BLUEBERRY LEMON MUFFINS - BAKE OR BUST
2020-06-09 Preheat the oven to 400°F. Line a standard size muffin pan with 12 paper liners. Make crumb topping: In a small bowl combine sugar, flour, and lemon zest. Add in the softened butter, use your fingers to mix all ingredients together until the butter is coated with the dry ingredients and a crumbly texture forms.
From bakeorbust.com
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LEMON-BLUEBERRY MUFFINS RECIPE - MARTHA GREENLAW, LINDA
Step 1. Preheat the oven to 375°. Butter a standard 12-cup muffin pan. In a medium bowl, whisk the flour with the sugar, baking powder and salt. Stir in the blueberries. In another medium bowl ...
From foodandwine.com
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GLUTEN-FREE LEMON BLUEBERRY MUFFINS RECIPE - NOURISH YOUR CHI
Step 1 – Preheat the oven to 375 °F. Step 2 – Peel and smash the banana’s in a bowl and add the zest of 1 lemon and squeeze its juice into it. Step 3 – Crack the eggs and whisk them with the banana-lemon mixture. Add the coconut oil and mix well. Step 4 – Add coconut sugar and whisk it well into the mixture.
From nourishyourchi.com
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LEMON BLUEBERRY MUFFINS | CANADIAN LIVING
In large bowl, using fingers, rub together sugar, lemon zest and lemon juice. Using electric mixer, beat in butter until fluffy; beat in eggs, 1 at a time. Scrape down side and bottom of bowl. Stir in flour mixture, alternating with milk, making 3 additions of flour mixture and 2 of milk. Stir in 1 cup of the blueberries.
From canadianliving.com
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FRESH BLUEBERRY & LEMON MUFFINS RECIPE - MAMA LIKES TO COOK
2022-02-22 2) Add flour, salt, baking soda, baking powder, sugar and 1 T lemon zest to a mixing bowl and whisk together. Add the blueberries and gently toss, so the blueberries are coated with the dry ingredients. This will help prevent the berries from settling to the bottom of the muffins. 3) In a second mixing bowl, whisk together the eggs, vegetable ...
From mamalikestocook.com
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LEMON BLUEBERRY MUFFINS - THIRSTY RADISH
2022-04-08 Combine the flour, baking powder, baking soda, and salt and set aside. Mash ½ cup of the blueberries and toss with a generous sprinkle of granulated sugar. Set aside. Leave the rest of the blueberries whole. Next make the lemon sugar by rubbing together the sugar and lemon zest in a large mixing bowl until the sugar takes on a pale yellow ...
From thirstyradish.com
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BLUEBERRY LEMON MUFFINS WITH LEMON GLAZE [VIDEO]
2018-08-27 In a medium bowl whisk together: flour, baking powder and salt, set aside. . In a large bowl, using an electric mixer beat together butter and sugar until light and creamy. . Add eggs, sour cream, milk, lemon juice and lemon zest. Beat until fully combined and creamy. Stop to scrape the sides and bottom of the bowl.
From sweetandsavorymeals.com
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THE BEST LEMON TOPPED BLUEBERRY MUFFINS - AMY KAY'S KITCHEN
2014-06-03 Allow mixture to cool to room temperature, 10 to 15 minutes. While mixture is cooling, In a large bowl, whisk the flour, baking soda and salt- set aside. In a medium bowl whisk the remaining 1 and 1/8 cup of sugar and eggs until evenly mixed and thick, around 45 seconds. Whisk in the melted butter and oil until combined.
From amykayskitchen.com
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Top Asked Questions

What is the best recipe for blueberry muffins?
In a large bowl, toss together the flour, baking powder, and salt. In a medium bowl, whisk together the melted butter, granulated sugar, eggs, milk, lemon juice, lemon zest, and vanilla extract. Add the wet ingredients to the dry ingredients and mix until just combined. Fold in the blueberries.
How to make lemon muffins?
Preheat oven to 375 degrees. Line jumbo muffin tin (or 12 cup regular muffin tin) with muffin liners. In a large bowl, whisk together butter and sugar until light and fluffy. Add lemon juice, lemon zest, eggs, vanilla, and milk. Whisk to combine. In a small mixing bowl, combine flour, baking powder, baking soda, and salt.
What are the best recipes to make blueberries and lemon cake?
They are perfectly sweet with the fresh taste of blueberries and lemon. In a large bowl, toss together the flour, baking powder, and salt. In a medium bowl, whisk together the melted butter, granulated sugar, eggs, milk, lemon juice, lemon zest, and vanilla extract. Add the wet ingredients to the dry ingredients and mix until just combined.
Can you leave the lemon glaze off blueberry muffins?
Lemon zest and lemon juice give these blueberry lemon muffins that fresh, bright lemon flavor. The lemon glaze can be left off of these muffins if desired, but it is absolutely delectable and highly recommended. Drizzling on even a small amount of the lemon glaze really ups the lemon flavor in a fantastic way.

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