Iced Lemon Blueberry Muffins Recipes

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.

Steps:

• Pre- heat oven to 350 degrees. Lightly grease a muffin pan, set aside.
• Whisk dry ingredients in a bowl (flours, oats, baking powder, salt), set aside.
• In another bowl add sugar, butter, applesauce, soy milk, vanilla, lemon juice, and lemon zest. Whisk together until mixed. Add dry ingredients to and stir until just combined (you don't want to over mix). Gently fold in the blueberries. Batter will be thick. Spoon into muffin tins and bake for 20-25 minutes.
• Once muffins are cool and ready to glaze, make the the glaze by whisking the lemon juice and powdered sugar together in a bowl. Drizzle over 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.

Steps:

• Cream together butter, sugar, lemon oil or zest, and vanilla.
• Add egg yolks or eggs one at a time and beat well after each one.
• In a small bowl, combine buttermilk or milk/yogurt, water, and lemon juice.
• In a third bowl, sift together flour, baking soda, and salt.
• Alternately add dry ingredients and wet ingredients to butter mixture beginning and ending with dry.
• Fold in blueberries.
• Spoon evenly into 24 muffin tins.
• Bake in preheated oven at 425 degrees for 7 minutes.
• Reduce oven heat to 325 degrees and bake for another 10-12 minutes or until the muffins spring back when touched on top.
• Remove from tins and cool on wire rack.