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.
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.
Time 1h10m Number Of Ingredients 11 Steps:
Preheat the oven to 350 degrees Fahrenheit. Line a 16-mold muffin tin with cupcake liners. Sift together flour, baking powder, baking soda, and salt in a bowl. In a separate, large bowl, beat together sugar, milk, sour cream, melted butter, eggs, and lemon zest until well-combined. Pour the flour mixture into the wet ingredients and gently mix with a rubber spatula. Small lumps in the batter are fine. Gently mix in the blueberries. Scoop the batter into the muffin cups 3/4 of the way. Bake for 30 to 35 minutes, or until tops are golden brown and a toothpick inserted into the center comes out clean. Let muffins cool for 10 minutes. Serve and enjoy!
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.
Time 30m Yield 1 dozen. Number Of Ingredients 6 Steps:
Preheat oven to 400°. In a large bowl, combine biscuit mix and 1/2 cup sugar. Whisk egg and sour cream; stir into dry ingredients just until moistened. Fold in blueberries., Fill greased or paper-lined muffin cups half full. Combine lemon zest and remaining sugar; sprinkle over batter. , Bake until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
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.
Time 1h Yield 24 Number Of Ingredients 15 Steps:
Preheat the oven to 375 degrees F (190 degrees C). Line two 12-cup muffin tins with paper liners. Stir flour, sugar, 1 tablespoon lemon zest, baking soda, salt, and nutmeg together in a large bowl. Whisk buttermilk, oil, eggs, lemon juice, and vanilla extract together in a medium bowl. Stir into the flour mixture until just moistened. Fold in blueberries. Spoon batter into muffin cups, filling them about 3/4 full. Bake in the preheated oven until tops spring back when lightly pressed, 20 to 25 minutes. Transfer muffins onto a wire rack to cool for about 15 minutes. Meanwhile, combine confectioners’ sugar, butter, hot water, vanilla extract, and remaining zest in a medium bowl. Whisk to combine. Dip cooled muffin tops in glaze. Cool until glaze firms up, about 10 minutes. Dip muffins a second time.
Time 35m Yield 8-12 Muffins, 6-8 serving(s) Number Of Ingredients 13 Steps:
Preheat Oven to 400 Degrees. Lightly spoon flour into dry measuring cup, then level with knife. Combine flour, sugar, baking powder, baking soda, salt and nutmeg in medium bowl and mix thouroughly with spoon. Cut in butter with pastry blender or 2 knives until mixture resembles coarse meal. Combine buttermilk, egg and rind. Stir until moist. Gently fold in blueberries. Spoon batter into muffin cups and bake 20 minutes or until muffin springs back when lightly touched. Combine lemon juice and powdered sugar in small bowl and drizzle muffins.
