Lemon Blackberry Muffins Recipes

Steps:

• Preheat oven to 375°. In a large bowl, whisk the first five ingredients. In another bowl, whisk eggs, milk, melted butter and lemon juice until blended. Add to flour mixture; stir just until moistened. Fold in blackberries., Fill greased or foil-lined muffin cups three-fourths full. Bake 15-18 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan to a wire rack., In a small bowl, mix confectioners' sugar, melted butter and enough lemon juice to reach desired consistency. Drizzle over warm muffins. If desired, sprinkle with lemon zest.

Steps:

• Preheat the oven to 400°F.
• Spray or butter a muffin tin (insides and tops to prevent the muffins from sticking with the puff up) and set aside.
• Zest a lemon, and set aside.
• Squeeze the juice of the lemon into a measuring cup over a sieve to catch the seeds and pips.
• Pour milk into the measuring cup to make up a half cup.
• Stir in the zest and vanilla, and then set aside.
• Melt the butter and set aside to cool.
• In a large bowl, measure out the flour, baking powder, baking soda, salt and sugar. Mix well.
• To the lemon and milk mixture, add the egg and whisk to combine.
• Next, add the cooled butter and mix well. Add this to the dry ingredients and mix just to combine.
• Do not overmix- there may well be lumps but that's alright.
• Spoon batter into muffin tins, filling them halfway.
• Sprinkle a few berries in and then continue to fill the muffin tins to the top.
• Bake in a 400 F oven for 25 minutes until the tops are springy.
• Cool for a few minutes and then transfer to a wire rack to cool for 10-15 minutes.

Steps:

• Preheat oven to 375°; grease a 12-cup muffin pan.
• In a big bowl, whisk together the flour, baking powder, salt, and baking soda.
• In another bowl, whisk together brown sugar and eggs until blended; whisk in buttermilk, butter, lemon zest, 1 T lemon juice, and vanilla until well blended.
• Add the egg mixture to the flour mixture and stir until just blended.
• Gently fold in blackberries.
• Divide batter evenly among prepared muffin cups.
• Bake for 25-28 minutes or until tops are golden and pick comes out clean.
• Let cool in a pan on a wire rack for 5 minutes, then transfer to the rack to cool while you prepare the glaze.
• In a small saucepan, heat the remaining lemon juice and sugar over low heat, stirring occasionally, until sugar is dissolved.
• Brush warm muffin tops with lemon syrup.
• Let cool for at least 5 minutes before serving or let completely cool.

Steps:

• To make the muffins, mix together the almond meal, flax meal, and salt in a mixing bowl. Add the agave syrup, vanilla, and coconut oil and mix well. Add the water and mix to a batter consistency. Fold in the blueberries.
• Place 6 cupcake liners into a muffin pan and spoon about 1/2 cup dough into each. Place the pan in the dehydrator and dehydrate at 104°F for 4 to 6 hours, until the batter is dry and to desired consistency.
• To make the glaze, combine the cashews, blackberry juice, lemon juice, agave syrup, and water in the Personal Blender with the 1-cup container and blend until smooth.
• To serve, frost each muffin with the glaze.
• Will keep for several days refrigerated. Can be frozen for several weeks and thawed. Warm muffins in the dehydrator at 104°F for an hour or two before serving.

Steps:

• In a large bowl, cream butter and 1-1/4 cups sugar. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder and salt; gradually stir into creamed mixture alternately with milk. beating well after each addition. Fold in blackberries., Fill greased or paper-lined muffins cups two-thirds full. Sprinkle with remaining sugar. Bake at 375° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.