BLUEBERRY-LEMON MUFFINS
Provided by Food Network Kitchen
Time 40m
Yield 12 muffins
Number Of Ingredients 11
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.
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.
WORLD'S BEST LEMON BLUEBERRY MUFFINS
If you're looking for a lemon blueberry muffin recipe that is moist and not overly sweet, this is the one for you. I swear by this recipe!
Provided by SonicBoom
Categories Bread Quick Bread Recipes Muffin Recipes Blueberry Muffin Recipes
Time 55m
Yield 16
Number Of Ingredients 11
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.
Nutrition Facts : Calories 265.2 calories, Carbohydrate 39.7 g, Cholesterol 46.4 mg, Fat 10.1 g, Fiber 1.1 g, Protein 4.6 g, SaturatedFat 6 g, Sodium 339 mg, Sugar 18.9 g
BLUEBERRY AND PECAN MUFFINS
Make and share this Blueberry and Pecan Muffins recipe from Food.com.
Provided by Dancer
Categories Quick Breads
Time 30m
Yield 12 muffins.
Number Of Ingredients 15
Steps:
- Mix together by hand the flour, sugar, baking powder, and salt in large mixing bowl.
- Combine the milk, vanilla, egg together and then add all at once to dry ingredient until moistened.
- Do not over mix.
- Gently mix the 4 tablespoons sugar, drained.
- berries, lemon peel and pecans together.
- Fold the berry mixture lightly into the batter.
- Fill greased and dusted muffin pans half full.
- Bake for 20 minutes at 400 F or until done.
- While muffins are still warm, dip the tops in melted butter, then in the sugar.
PECAN LEMONY BLUEBERRY MUFFINS
Being that I grew up in the Southern state of Arkansas, I love & enjoy cooking with pecans. I really wanted to make Chocolate muffins but knew my husband would enjoy the Blueberry ones much better, so I decided to make the muffins he loves but also add the nuts that I love so much, & by just adding them on top before baking, they...
Provided by Rose Mary Mogan
Categories Sweet Breads
Time 40m
Number Of Ingredients 13
Steps:
- 1. NOTE: I often add additional Baking Powder when I am baking with self rising flour as in this recipe, to create more of a crown on top of the muffins. If you allow them to set for 5-8 minutes before going into the oven, that will also give the muffins a higher crown during baking. PREHEAT OVEN TO 400 DEGREES F.
- 2. Line the muffin tins with paper liners, spray with non stick cooking spray and set aside till needed. Then add flour and baking powder to a medium size bowl, then stir to blend together. Set aside till needed.
- 3. Using a large bowl add in the eggs, oil, and evaporated milk & beat till blended. Then add in the brown sugar and beat until completely blended.
- 4. Add in about half of the flour, and beat until batter is smooth, then add in the lemon extract, and zest if using, and the remaining flour, then beat until batter becomes smooth again. Now add in unsweetened applesauce and beat until mixed together.
- 5. Switch from mixer to a large spoon or spatula, and gently fold in the 2 heaping cups of blueberries. Carefully stir to mix into batter. Then spoon batter into each muffin cup to about 2/3 full. Top each muffin with about a teaspoon or so of chopped pecans. Allow to sit 5-8 minutes before placing in preheated 400 degree F. oven.
- 6. Bake for 20 minutes or until toothpick inserted into center of muffin comes out clean.
- 7. Look at all the blueberries goodness in each muffin.
BLUEBERRY AND PECAN MUFFINS (DELIA SMITH)
This is a GREAT muffin recipe from Delia Smith's Summer Collection. The topping gives it a nice crunch. The amount given makes 20 mini or 6 regular muffins. Muffins are common in the US and in Canada - that's why this recipe is included in the Zaar World Tour Canada cook book.
Provided by tigerduck
Categories Quick Breads
Time 45m
Yield 6 muffins or 20 mini muffins, 6 serving(s)
Number Of Ingredients 12
Steps:
- MUFFIN MIXTURE: Start off by sifting the flour, baking powder and salt into a large bowl.
- In a separate bowl mix together the egg, sugar, milk, melted butter and vanilla extract.
- Return the dry ingredients to the sieve and sift them straight on to the egg mixture. According to Delia Smith, this double sifting is essential because there won't be much mixing going on.
- Take a large spoon and fold the dry ingredients into the wet ones - quickly, in about 15 seconds. Don't overmix.
- Fold in the blueberries and half of the chopped pecan nuts (50g), again with a minimum of stirring.
- Grease your muffin tins or use paper cups.
- Spoon in just enough mixture to fill each muffin cup.
- TOPPING: Mix the remaining pecan nuts (50g) with the crushed sugar and top your muffins.
- Bake on a high shelf of the oven for 20 minutes for mini's or 30 minutes for regular ones. Oven temperature: 400°F / 200°C.
- Remove the muffins from the oven and cool in the tins for 5 minutes before transferring to a wire rack. If they are in paper cases remove them from the tins straight away.
LEMON BLUEBERRY MUFFINS
The bright tang of lemon zest and juice mingled with sweet blueberries makes these muffins worth waking up for.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 1h55m
Yield Makes 12
Number Of Ingredients 10
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.
More about "pecan lemony blueberry muffins recipes"
LEMON PECAN BLUEBERRY MUFFINS RECIPE - EASY RECIPES
From recipegoulash.cc
BLUEBERRY MUFFINS WITH PECAN STREUSEL | WORN SLAP OUT
From wornslapout.com
LEMON, BLUEBERRY AND PECAN NUT MUFFINS - FOOD24
From food24.com
PECAN LEMONY BLUEBERRY MUFFINS RECIPES
From tfrecipes.com
BISQUICK BLUEBERRY MUFFINS RECIPE ON FOOD52
From food52.com
HEALTHY LEMON BLUEBERRY MUFFINS - FLAVOR THE MOMENTS
From flavorthemoments.com
BLUEBERRY PECAN MUFFINS RECIPE - KNEAD SOME SWEETS
From kneadsomesweets.com
LEMON BLUEBERRY MUFFINS - PECAN DELUXE | US
From pecandeluxe.com
LEMON PECAN BLUEBERRY MUFFINS - YOUTUBE
From youtube.com
BLUEBERRY MUFFIN BREAD WITH PECAN CRUMBLE TOPPING
From southernliving.com
LEMON PECAN MUFFINS RECIPE | CDKITCHEN.COM
From cdkitchen.com
BLUEBERRY-PECAN MUFFINS | TASTY KITCHEN: A HAPPY RECIPE …
From tastykitchen.com
24 BEST VEGAN BREAKFAST RECIPES & IDEAS | RECIPES, DINNERS AND …
From foodnetwork.com
RECIPE: BLUEBERRY, LEMON, PECAN, YOGURT MUFFINS
From alamopecan.com
DAIRY FREE BLUEBERRY MUFFINS | THE PICKY EATER
From pickyeaterblog.com
LEMON PECAN BLUEBERRY MUFFINS - NORDIC WARE
From nordicware.com
You'll also love