Lemon Blueberry Muffins

You can never have too many breakfast recipes, so give Lemon Blueberry Muffins a try. This recipe makes 12 servings with 425 calories, 7g of protein, and 18g of fat each. For 57 cents per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. 56 people have tried and liked this recipe. Head to the store and pick up sugar, milk, vegetable oil, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes. It is brought to you by Love from the Oven. With a spoonacular score of 34%, this dish is rather bad. Similar recipes include Healthy Lemon Poppyseed Muffins with Lemon Blueberry Glaze, Wild Blueberry Lemon Muffins With Lemon Glaze, and Blueberry Lemon Muffins.

Servings: 12

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 475 degrees F.Line a standard size muffin tin with 12 paper liners or lightly grease.Mix together dry ingredients until well combined.Beat milk, lemon extract, vegetable oil and eggs together until very well combined.Pour wet ingredients into dry ingredients and stir until just combined. You do not want to over mix your muffins, just mix until dry and wet ingredients are combined.Gently fold in blueberries and stir just enough to combine them into the batter.Fill muffin liners approximately 2/3-3/4 of the way full. If desired, sprinkle a bit of coarse sugar over the top of each muffin. Place muffins in the oven and IMMEDIATELY DROP THE TEMPERATURE down to 400 degrees F.Bake for approximately 15-20 minutes or until muffins spring back lightly when tops are touched and a toothpick inserted into centers comes out clean.Remove from oven and let cool.Store loosely covered. Enjoy! Preheat oven to 350°F and grease a 12 cup muffin tin, or line wells with muffin cups. Place Muffin Mix, milk eggs, lemon extract and Grapeseed oil in a large bowl and beat with an electric mixer on medium speed for 2 minutes, scraping the bowl occasionally. Gently fold in blueberries. If desired, sprinkle tops of muffins lightly with coarse sugar.Scoop batter into the prepared muffin tin and bake for 20-25 minutes or until a toothpick inserted in the center of a muffin comes out clean. Store loosely covered.Enjoy!

 

Step by step:

1. Preheat oven to 475 degrees F.Line a standard size muffin tin with 12 paper liners or lightly grease.

2. Mix together dry ingredients until well combined.Beat milk, lemon extract, vegetable oil and eggs together until very well combined.

3. Pour wet ingredients into dry ingredients and stir until just combined. You do not want to over mix your muffins, just mix until dry and wet ingredients are combined.Gently fold in blueberries and stir just enough to combine them into the batter.Fill muffin liners approximately 2/3-3/4 of the way full. If desired, sprinkle a bit of coarse sugar over the top of each muffin.

4. Place muffins in the oven and IMMEDIATELY DROP THE TEMPERATURE down to 400 degrees F.

5. Bake for approximately 15-20 minutes or until muffins spring back lightly when tops are touched and a toothpick inserted into centers comes out clean.

6. Remove from oven and let cool.Store loosely covered. Enjoy! Preheat oven to 350°F and grease a 12 cup muffin tin, or line wells with muffin cups.

7. Place Muffin

8. Mix, milk eggs, lemon extract and Grapeseed oil in a large bowl and beat with an electric mixer on medium speed for 2 minutes, scraping the bowl occasionally. Gently fold in blueberries. If desired, sprinkle tops of muffins lightly with coarse sugar.Scoop batter into the prepared muffin tin and bake for 20-25 minutes or until a toothpick inserted in the center of a muffin comes out clean. Store loosely covered.Enjoy!

Nutrition Information:

covered percent of daily need

 

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