Simplyblueberrylemonmuffins Recipes

BLUEBERRY LEMON MUFFINS

Steps:

• Preheat oven to 375F, with rack in centre of oven.
• Grease/spray 12 muffin cups, greasing both the cups and the top of the muffin tin. Set aside.
• In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
• In a large bowl or the bowl of a stand mixer fitted with a paddle attachment, beat together the butter, sugar, eggs, vanilla and lemon zest until light and fluffy, about 5 minutes, scraping down the sides of the bowl a couple of times.
• With mixer on low, add 1/3 of the flour mixture, then 1/2 of the milk, another 1/3 of the flour, the rest of the milk, then the rest of the flour mixture. Beat until smooth.
• Using a spatula, gently fold in the blueberries until combined.
• Using an ice cream scoop, divide the batter between the 12 muffin cups, filling each about 2/3 full. Place 3 blueberries in a the centre of each muffin, gently pressing them into the batter.
• Bake in preheated oven for 25-30 minutes, or until golden brown around the outside and a tester inserted in the centre comes out clean. Remove from oven and let cool in the pan set on top of cooling racks for about 10-15 minutes. Carefully remove muffins from pan, by running a knife under the muffin top edges then gently lifting out. Place on cooling rack to cool completely.
• Serve garnished with a dusting of confectioners/icing sugar, if desired.

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.

SIMPLY BLUEBERRY & LEMON MUFFINS

Steps:

• Preheat your oven to 400F.
• In a large bowl, combine the biscuit mix and 1/2 cup sugar.
• Whisk the egg and sour cream together and then stir it into the dry ingredients - just until moistened.
• Fold in the blueberries.
• Fill greased or paper lined muffin cups half full.
• Combine the topping ingredients (lemon peel & sugar) and sprinkle over the batter.
• Bake for 20-25 minutes.
• Cool 5 minutes before removing from pan to a wire rack.

BLUEBERRY-LEMON MUFFINS

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.

LEMON BLUEBERRY MUFFINS

Steps:

• Preheat oven to 400°. In a large bowl, combine biscuit mix and 1/2 cup sugar. Whisk egg and sour cream; stir into dry ingredients just until moistened. Fold in blueberries., Fill greased or paper-lined muffin cups half full. Combine lemon zest and remaining sugar; sprinkle over batter. , Bake until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

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.