LEMON POPPY SEED BLUEBERRY MUFFINS RECIPES

Name: Jumbo Blueberry Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 8 jumbo muffins.
Ingredients: 1/2 cup butter, softened; 1 cup sugar; 2 large eggs; 1/2 cup buttermilk; 1 teaspoon vanilla extract; 2 cups all-purpose flour; 2 teaspoons baking powder; 1/4 teaspoon salt; 2 cups fresh or frozen blueberries; TOPPING:; 3 tablespoons sugar; 1/8 teaspoon ground cinnamon; 1/8 teaspoon ground nutmeg

JUMBO BLUEBERRY MUFFINS RECIPE: HOW TO MAKE IT

Jumbo Blueberry Muffins Recipe: How to Make It image

In Michigan there are lots of blueberries, so I enjoy trying recipes with them, like a jumbo version of a classic muffin. — Jackie Hannahs, Brethren, Michigan

Provided by Taste of Home

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 8 jumbo muffins.

Number Of Ingredients 13

Ingredients

1/2 cup butter, softened
1 cup sugar
2 large eggs
1/2 cup buttermilk
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
2 cups fresh or frozen blueberries
TOPPING:
3 tablespoons sugar
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg

Steps:

Preheat oven to 400°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. Beat in buttermilk and vanilla. In another bowl, whisk flour, baking powder and salt. Add to creamed mixture; stir just until moistened. Fold in blueberries., Fill greased or paper-lined jumbo muffin cups two-thirds full. Mix topping ingredients; sprinkle over tops. Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan to a wire rack. Serve warm.

Nutrition Facts : Calories 375 calories, FatContent 13g fat (8g saturated fat), CholesterolContent 84mg cholesterol, SodiumContent 289mg sodium, CarbohydrateContent 60g carbohydrate (35g sugars, FiberContent 2g fiber), ProteinContent 6g protein.

LEMON BARS RECIPE: HOW TO MAKE IT - TASTE OF HOME

Lemon Bars Recipe: How to Make It - Taste of Home image

This delightful lemon bar recipe is from my mother's file. I've been serving it for many years. They has a wonderful tangy flavor, and they're always a hit. The color and shape make them a nice addition to a platter of cookies. —Etta Soucy, Mesa, Arizona

Provided by Taste of Home

Categories Desserts

Total Time 55 minutes

Prep Time 10 minutes

Cook Time 45 minutes

Yield 9 servings.

Number Of Ingredients 11

Ingredients

1 cup all-purpose flour
1/2 cup butter, softened
1/4 cup confectioners' sugar
FILLING:
2 large eggs, room temperature
1 cup sugar
2 tablespoons all-purpose flour
1/2 teaspoon baking powder
2 tablespoons lemon juice
1 teaspoon grated lemon zest
Additional confectioners' sugar

Steps:

In a bowl, combine the flour, butter and confectioners' sugar. Pat into an ungreased 8-in. square baking pan. Bake at 350° for 20 minutes. , For filling, in a small bowl, beat eggs. Add the sugar, flour, baking powder, lemon juice and zest; beat until frothy. Pour over the crust. Bake 25 minutes longer or until light golden brown. Cool on a wire rack. Dust with confectioners' sugar. Cut into bars.

Nutrition Facts : Calories 263 calories, FatContent 11g fat (7g saturated fat), CholesterolContent 74mg cholesterol, SodiumContent 140mg sodium, CarbohydrateContent 38g carbohydrate (25g sugars, FiberContent 0 fiber), ProteinContent 3g protein.

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LEMON BARS RECIPE: HOW TO MAKE IT - TASTE OF HOME

This delightful lemon bar recipe is from my mother's file. I've been serving it for many years. They has a wonderful tangy flavor, and they're always a hit. The color and shape make them a nice addition to a platter of cookies. —Etta Soucy, Mesa, Arizona
From tasteofhome.com
Reviews 4.6
Total Time 55 minutes
Category Desserts
Calories 263 calories per serving

In a bowl, combine the flour, butter and confectioners' sugar. Pat into an ungreased 8-in. square baking pan. Bake at 350° for 20 minutes. , For filling, in a small bowl, beat eggs. Add the sugar, flour, baking powder, lemon juice and zest; beat until frothy. Pour over the crust. Bake 25 minutes longer or until light golden brown. Cool on a wire rack. Dust with confectioners' sugar. Cut into bars.

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