Lemonberrypuffs Recipes

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LEMON-BERRY MUFFINS RECIPE BY TASTY



Lemon-Berry Muffins Recipe by Tasty image

Here's what you need: all purpose flour, baking powder, baking soda, kosher salt, unsalted butter, granulated sugar, Mccormick® lemon extract, large eggs, buttermilk, fresh blueberry, muffin tin, muffin tin liner

Provided by Jordan Kenna

Categories     Desserts

Time 45m

Yield 6 jumbo muffins

Number Of Ingredients 12

2 cups all purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon kosher salt
1 stick unsalted butter, room temperature
1 ¼ cups granulated sugar, plus more for sprinkling
1 ½ teaspoons Mccormick® lemon extract
2 large eggs, room temperature
½ cup buttermilk, room temperature
6 oz fresh blueberry
muffin tin, 6 cup, jumbo
muffin tin liner

Steps:

  • Preheat the oven to 350°F (180°C) and line a 6-cup jumbo muffin tin with liners.
  • In a large bowl, cream the butter and sugar with an electric hand mixer on medium speed until very fluffy, about 4 minutes. Add the lemon extract and continue beating for another minute. Add the eggs, 1 at a time, beating on medium speed for 30 seconds after each addition. Add the buttermilk and carefully beat to combine. The mixture will look a little grainy, but will come together once the dry ingredients are added.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  • Sift the dry ingredients into the wet ingredients and beat on medium-low speed to incorporate. Do not overmix.
  • Add the blueberries and carefully fold into the batter using a rubber spatula.
  • Divide the batter evenly between the prepared muffin cups, filling halfway, and sprinkle with more sugar.
  • Bake the muffins for 25-30 minutes, rotating halfway, or until light golden brown. Let the muffins cool for 5 minutes in the pan, then transfer to a wire rack to cool completely.
  • Enjoy!

Nutrition Facts : Calories 319 calories, Carbohydrate 64 grams, Fat 2 grams, Fiber 1 gram, Protein 8 grams, Sugar 27 grams

BEST LEMON BLUEBERRY MUFFINS



Best Lemon Blueberry Muffins image

Soft and moist lemon blueberry muffins packed with juicy blueberries and vibrant lemon flavor!

Provided by Lily Ernst

Categories     breakfast

Time 35m

Yield 12

Number Of Ingredients 11

2 & 1/2 cups (315g) all-purpose flour
1 tbsp baking powder
1/2 tsp salt
1/2 cup (114g) unsalted butter, melted and cooled
1 & 1/4 cups (250g) granulated sugar, divided
2 large eggs
3/4 cup (188ml) milk
zest of 1 lemon
2 tbsp lemon juice
1 tsp vanilla extract
2 cups blueberries

Steps:

  • Preheat oven to 400F and line a 12 cup muffin pan with paper liners.
  • In a large bowl; whisk together the flour, baking powder, and salt. Set aside.
  • In a medium bowl; whisk together the melted butter and 1 cup of sugar. Then whisk in the eggs, milk, lemon zest, lemon juice, and vanilla.
  • Add the wet ingredients to the dry ingredients, and gently stir using a rubber spatula until just combined. Fold in the blueberries.
  • Divide the batter into the 12 muffin cups. Generously sprinkle the remaining sugar over the tops.
  • Bake for 20-22 minutes or until a toothpick inserted into the center comes out clean.

Nutrition Facts : ServingSize 1 muffin, Calories 215 calories, Sugar 27 g, Sodium 128.8 mg, Fat 10.7 g, SaturatedFat 6.8 g, TransFat 0 g, Carbohydrate 28.9 g, Fiber 0.7 g, Protein 2.4 g, Cholesterol 53.3 mg

WORLD'S BEST LEMON BLUEBERRY MUFFINS



World's Best Lemon Blueberry Muffins image

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

3 ¼ cups all-purpose flour
4 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
1 ⅓ cups white sugar
1 ¼ cups milk
1 cup sour cream
½ cup melted butter
2 large eggs
1 tablespoon lemon zest
1 ½ cups frozen blueberries

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

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