RECIPE FOR LEMON BLUEBERRY MUFFINS RECIPES

Name: Glazed Lemon Blueberry Muffins
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 11 muffins.
Ingredients: 1/2 cup butter, softened; 1 cup sugar; 2 large eggs, room temperature; 1/2 cup 2% milk; 2 tablespoons lemon juice; 2 teaspoons grated lemon zest; 2 cups all-purpose flour; 2 teaspoons baking powder; Dash salt; 2 cups fresh or frozen blueberries; GLAZE:; 1-1/2 cups confectioners' sugar; 2 tablespoons lemon juice; 1 teaspoon butter, melted; 1/4 teaspoon vanilla extract

GLAZED LEMON BLUEBERRY MUFFINS RECIPE: HOW TO MAKE IT

Glazed Lemon Blueberry Muffins Recipe: How to Make It image

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

Categories Breakfast Brunch

Total Time 55 minutes

Prep Time 30 minutes

Cook Time 25 minutes

Yield 11 muffins.

Number Of Ingredients 15

Ingredients

1/2 cup butter, softened
1 cup sugar
2 large eggs, room temperature
1/2 cup 2% milk
2 tablespoons lemon juice
2 teaspoons grated lemon zest
2 cups all-purpose flour
2 teaspoons baking powder
Dash salt
2 cups fresh or frozen blueberries
GLAZE:
1-1/2 cups confectioners' sugar
2 tablespoons lemon juice
1 teaspoon butter, melted
1/4 teaspoon vanilla extract

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, FatContent 10g fat (6g saturated fat), CholesterolContent 62mg cholesterol, SodiumContent 166mg sodium, CarbohydrateContent 56g carbohydrate (37g sugars, FiberContent 1g fiber), ProteinContent 4g protein.

BLUEBERRY-LEMON MUFFINS RECIPE | FOOD NETWORK KITCHEN ...

Blueberry-Lemon Muffins Recipe | Food Network Kitchen ... image

Provided by Food Network Kitchen

Total Time 40 minutes

Prep Time 15 minutes

Cook Time 25 minutes

Yield 12 muffins

Number Of Ingredients 11

Ingredients

2 1/2 cups unbleached all-purpose flour
3/4 cup sugar (white or light brown) plus more for sprinkling on top of the muffins
1 tablespoon baking powder
1/8 teaspoon fine salt
Freshly grated nutmeg
1/2 cup (1 stick) unsalted butter
1 cup whole milk
2 large eggs, at room temperature
1 tablespoon finely grated lemon zest
1/2 teaspoon pure vanilla extract
1 1/2 cups fresh blueberries, rinsed and dried

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.

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