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:

• 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.

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.

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:

• Preheat the oven to 350 degrees F. Grease or line a 12-well muffin tin with paper liners.
• In a mixing bowl, combine 3 cups flour, baking powder, and salt, and whisk until thoroughly combined.
• In another large mixing bowl, whisk together the sugar, eggs, lemon zest, and melted butter.
• Add the dry ingredients to the wet ingredients alternating with the sour cream and mix just to combine. Avoid over mixing. Toss the blueberries with 1 tablespoon flour and fold into the batter.
• Divide the batter evenly into each cup in the prepared muffin tin.
• Bake for 25 to 30 minutes, or until a tester comes out clean.

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.

Steps:

• Heat oven to 400°F. Place paper baking cup in each of 12 regular-size muffin cups, or grease bottoms only of muffin cups with shortening or spray with cooking spray. Place cereal in food-storage plastic bag; seal bag and crush with rolling pin or meat mallet. Set aside.
• To make topping, in small bowl, mix 2 tablespoons of the crushed cereal, 1/4 cup brown sugar, the cinnamon and margarine until crumbly; set aside.
• In medium bowl, mix 1/3 cup brown sugar, the milk, oil, lemon peel and egg. Stir in remaining crushed cereal, the flour, baking powder and salt just until moistened. Gently stir in blueberries. Divide batter evenly among muffin cups; sprinkle with topping.
• Bake 20 to 24 minutes or until golden brown.

Steps:

• Preheat oven to 400°F.
• Grease a 12 cup muffin tin.
• In a large bowl combine flour, sugar, baking powder and salt. Stir in walnuts and lemon peel.
• In a small bowl beat egg, milk, butter and vanilla.
• Pour egg mixture into dry ingredients and stir just until flour is moistened (batter will be lumpy). Fold in blueberries.
• Spoon into muffin cups and bake 20 to 22 minutes or until tops are golden.

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.