Lemon Yogurt Blueberry Muffins Recipes

Steps:

• In a small bowl, combine the flour, sugar, salt, baking powder and baking soda. In another bowl, combine the egg, yogurt, oil and milk. Stir into dry ingredients just until moistened. Fold in blueberries., Fill greased or paper-lined muffin cups three-fourths full. Bake at 350° for 20-22 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.

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:

• Whisk flour, sugar, baking powder, salt and nutmeg.
• In separate bowl, whisk together eggs, yogurt, lemon rind and juice and oil.
• Pour over dry ingredients sprinkle with blueberries; stir just until dry ingredients are moistened.
• Bake at 375 for about 25 minute
• Stir 4 tsp lemon juice into 1/2 cup icing sugar;drizzle over cool muffins.

Steps:

• Grease a muffin tin of muffin liners with cooking spray. Set aside.
• In a large mixing bowl, whisk together eggs and sugar.
• Preheat oven to 350˚F (180˚C).
• Add Greek yogurt, applesauce, honey, vanilla extract, lemon zest, and lemon juice. Mix until well combined.
• Stir in flour, baking soda, baking powder and salt.
• Gently fold in blueberries.
• Distribute batter evenly among prepared muffin cups, filling about ¾ of the way full. Top with additional blueberries if desired.
• Bake muffins for 20-25 minutes.
• Cool muffins in pan for 10 minutes before serving.
• Enjoy!

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:

• In a large bowl, combine the first six ingredients. In another bowl, whisk the egg, yogurt, butter and lemon juice. Stir into dry ingredients just until moistened. , Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 20-24 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes; leave muffins in pan. , Using a toothpick, poke 6-8 holes in each muffin. In a saucepan, combine the topping ingredients. Cook and stir over low heat until sugar is dissolved. Spoon over warm muffins.

Steps:

• 1. Preheat oven to 375 degrees.
• 2. Combine flour, baking powder, baking soda, salt and set aside.
• 3. In another bowl combine sugar, honey, eggs, yogurt, melted butter, and lemon zest.
• 4. Add dry ingredients to moist ingredients and mix until combined.
• 5. Gently add blueberries to mixture.
• 6. Spoon batter into buttered muffin tin or line with muffin papers.
• 7. Bake for 15 minutes or until done.