Wild Blueberry Lemon Muffins
Wild Blueberry Lemon Muffins might be a good recipe to expand your morn meal repertoire. One serving contains 147 calories, 3g of protein, and 5g of fat. This lacto ovo vegetarian recipe serves 14 and costs 56 cents per serving. This recipe from Foodista requires egg, baking powder, butter, and powdered sugar. This recipe is liked by 4 foodies and cooks. From preparation to the plate, this recipe takes roughly 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 28%. This score is rather bad. Try Wild Blueberry Lemon Muffins With Lemon Glaze, Wild Blueberry Lemon Cheesecake Mini Muffins, and Wild Blueberry Mini-Muffins for similar recipes.
Servings: 14
Preparation duration: -1 minutes
Cooking duration: -1 minutes
Ingredients:
2 cups all purpose flour
2 1/2 teaspoons baking powder
Butter
1 cup buttermilk
1 egg
3 tablespoons fresh lemon juice
1/4 teaspoon lemon zest
1/2 cup powdered sugar
3/4 teaspoon salt
2 teaspoons vanilla extract
2 cups wild blueberries (of course you can use regular instead!)
Equipment:
oven
muffin liners
whisk
bowl
hand mixer
spatula
muffin tray
wire rack
Cooking instruction summary:
- Preheat oven to 375 degrees
- Line 16 muffin cups with paper lines
- Mash 1/8 cup sugar with lemon zest until sugar is moistened
- In a medium-sized bowl, whisk together flour, baking powder, and salt
- Using an electric mixer, beat 1 cup sugar and butter together
- Beat in egg, butter milk, vanilla, and lemon sugar one at a time
- Add flour mixture slowly until smooth
- Mix in blueberries gently with a large spatula
- Divide batter equally into muffin tins (filling about 3/4 of the way)
- Bake for about 35 minutes, or until cake tester comes out clean
- Allow muffins to cool and prepare glaze by combining lemon juice, zest, and powdered sugar
- Place muffins on a wire rack and spoon about 1 tbsp of glaze on top of each muffin and let it slide over the sides of the muffin
Step by step:
1. Preheat oven to 375 degrees
2. Line 16 muffin cups with paper lines
3. Mash 1/8 cup sugar with lemon zest until sugar is moistened
4. In a medium-sized bowl, whisk together flour, baking powder, and salt
5. Using an electric mixer, beat 1 cup sugar and butter together
6. Beat in egg, butter milk, vanilla, and lemon sugar one at a time
7. Add flour mixture slowly until smooth
8. Mix in blueberries gently with a large spatula
9. Divide batter equally into muffin tins (filling about 3/4 of the way)
10. Bake for about 35 minutes, or until cake tester comes out clean
11. Allow muffins to cool and prepare glaze by combining lemon juice, zest, and powdered sugar
12. Place muffins on a wire rack and spoon about 1 tbsp of glaze on top of each muffin and let it slide over the sides of the muffin
Nutrition Information:
covered percent of daily need
