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.
GLAZED LEMON BLUEBERRY MUFFINS
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
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
OLD-FASHIONED BLUEBERRY MUFFINS
AT the end of the summer years ago, our family often gathered to pick wild blueberries. Mother canned them and saved them for special pie treats during the holidays. If there were any leftover she made them into these delicious blueberry muffins. -June Morris, Water Mill Long Island, New York
Provided by Taste of Home
Time 30m
Yield 6 muffins.
Number Of Ingredients 9
Steps:
- In a small bowl, combine the flour, sugar, baking powder and salt. In another bowl, whisk the egg, milk, butter and vanilla; stir into dry ingredients just until moistened. Fold in blueberries., Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° for 18-22 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 192 calories, Fat 5g fat (3g saturated fat), Cholesterol 47mg cholesterol, Sodium 220mg sodium, Carbohydrate 33g carbohydrate (15g sugars, Fiber 2g fiber), Protein 4g protein.
LEMON POPPYSEED MUFFINS WITH LEMON GLAZE
Moist poppyseed muffins with a hint of lemon come alive with a tart lemon glaze. So good you can't eat just one! You can substitute yogurt for the sour cream, if desired.
Provided by miamimrp
Categories Bread Quick Bread Recipes Muffin Recipes Poppy Seed Muffin Recipes
Time 45m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper muffin liners.
- Whisk flour, white sugar, lemon zest, poppy seeds, baking powder, and salt together in a bowl. Beat buttermilk, sour cream, vegetable oil, and egg together in another bowl. Pour buttermilk mixture into flour mixture and stir until batter is just combined. Pour batter into the prepared muffin cups.
- Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 20 minutes. Cool for 10 minutes.
- While muffins are cooling, whisk confectioners' sugar and lemon juice together in a bowl until glaze is smooth. Drizzle glaze over muffins.
Nutrition Facts : Calories 248.1 calories, Carbohydrate 40.6 g, Cholesterol 17.3 mg, Fat 8.9 g, Fiber 1.5 g, Protein 3.7 g, SaturatedFat 2 g, Sodium 236.5 mg, Sugar 24 g
GLAZED LEMON MUFFINS
This lemon muffin recipe results in light and airy muffins that are not overly sweet. The fresh sweet-tart lemon glaze compliments them perfectly. Mouthwatering! The secret to light and airy muffins is in not over mixing the dough; work quickly to incorporate the dry ingredients into the wet, mixing by hand with a wooden spoon just until lumps are gone.
Provided by BecR2400
Categories Quick Breads
Time 35m
Yield 12 muffins
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F.
- Grease (or line with muffin papers) a 12-cup muffin pan and set aside. In a medium bowl, whisk together the flour, baking soda and salt.
- In a large bowl, whisk the buttermilk, oil, lemon juice, lemon extract, sugar and eggs until just combined (do not over beat). Using a wooden spoon, fold in the flour mixture in a few swift strokes to form a smooth batter.
- Divide the batter into the 12 muffin tins.
- Bake for 20 minutes or until the muffins are lightly golden around the edges and a wooden pick inserted in the center of a muffin comes out clean.
- While the muffins are baking, prepare the lemon glaze by stirring the sugar into the lemon juice until all the sugar crystals are completely dissolved; stir in the lemon zest.
- Remove the muffins from the oven and let cool on a wire rack for 5 minutes. Remove them from the muffin pan and brush them generously with the lemon glaze. Allow them to sit at room temperature to cool completely and soak the lemon glaze.
- Makes 12 muffins.
Nutrition Facts : Calories 214.5, Fat 7.2, SaturatedFat 1.1, Cholesterol 35.7, Sodium 123.8, Carbohydrate 33.8, Fiber 0.6, Sugar 17.4, Protein 3.6
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LEMON CRUMB MUFFINS WITH LEMON GLAZE | BAKED BY RACHEL
From bakedbyrachel.com
Reviews 102Category Breakfast
- Prepare crumb topping: In a medium bowl, whisk together dry ingredients. In a separate medium bowl, melt butter. Slowly add dry ingredients to melted butter. Use a fork to blend together until only small pieces remain. Transfer crumb topping to a small rimmed baking sheet or large plate. Set aside.
- In a large bowl or stand mixer, cream together butter and granulated sugar until light and fluffy. Add egg, mixing until fully combined, followed by vanilla, lemon zest and lemon juice. Continue mixing. Scrape bowl as needed. Add salt, baking powder and flour, mixing until fully combined. Finally, add sour cream, mixing until no streaks remain. Use a large cookie scoop to divide batter between prepared baking cups.
GLAZED LEMON MUFFINS - LOVE IN MY OVEN
From loveinmyoven.com
5/5 (13)Category BreakfastCuisine AmericanTotal Time 30 mins
- Preheat the oven to 400 F and line a 12-count muffin tin with paper muffin liners. In a large mixing bowl, sift together the flour, baking powder and soda and sea salt. Whisk in the granulated sugar.
- In another bowl, whisk the melted butter (cooled to room temperature) with the eggs and honey. Add the yogurt and vanilla extract and whisk to combine thoroughly. Add in the juice of both lemons and whisk to combine.
- Add the wet ingredients to the dry, and give it a couple of stirs. Add in the milk, then stir again. Add in the lemon zest and stir just until there are no remaining dry streaks. The batter will be fairly thick!
- Divide the muffin batter evenly between the muffin tin, and bake for 16-17 minutes, or until a toothpick inserted into the middle of a cupcake comes out clean. If it still has batter attached to it, bake for an additional few minutes before checking again. Remove the muffins from the oven and after 5 minutes, remove them to a wire rack to cool completely.
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From crunchycreamysweet.com
4.8/5 (12)Total Time 35 minsCategory BreakfastCalories 239 per serving
- In a large mixing bowl, whisk together the dry ingredients (flour, baking powder, baking soda, salt and sugar. Whisk in the lemon zest. Set aside.
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