How To make Blueberry Lemon Muffins
1 tb Lemon juice
1 c Milk
1 Egg, beaten
1/4 c Vegetable oil
1/4 c Molasses
1 c Natural bran
3/4 c Whole wheat flour
3/4 c All-purpose flour
1/3 c Packed brown sugar
1 1/2 ts Grated lemon rind
1 1/2 ts Baking powder
1/2 ts Baking soda
1 c Blueberries (fresh or
-frozen) In bowl, stir lemon juice into milk. Let stand 1 minute to sour. Stir in egg, oil and molasses. In large bowl, combine bran, whole wheat and all-purpose flours, sugar, lemon rind, baking powder and baking soda. Add milk mixture and blueberries, mixing just until combined. Spoon into non-stick or paper-lined muffin tins. Bake in 375 degree F oven for 20 to 25 minutes or until firm to the touch. Makes 12 muffins. Per muffin: 159 calories, 6 grams total fat (1 gram saturated), 3 grams fibre.
How To make Blueberry Lemon Muffins's Videos
How to Make Blueberry Muffins
How to Make Blueberry Muffins
Full Recipe:
These delicious blueberry muffins have a healthy hint of lemon and a touch of lavender. So good that I skipped breakfast today and have eaten three in a row… Sour cream packs so much moisture, I know many bakers will add it to every cake recipe because it just works!. These muffins are right on the cusp of cupcakes, they’re so tender and cakey; I wouldn’t want it any other way! Lemon zest and juice add both a zingy kick of flavor and the acid reacts with the leavening agents and milk to do some magical things. I ALMOST skipped the blueberry glaze as the muffins were so pretty on their own and they tasted great plain. I’m so glad I didn’t, the blueberries infuse glaze with the most beautiful color and flavor it really is worth the extra few minutes to whip it up (and calories). I modified my super-refreshing Blueberry Lemon Cake to make this recipe, definitely check it out if you’re a cake lover!
Classic Lemon Blueberry Muffins
How to make lemon blueberry muffins
In this video we can lean how to make Blueberry Lemon Muffins. These muffins and soft and moist and we are not using butter. These homemade blueberry lemon muffin are filled with Blueberry and also with bursting lemon flavor. So low in saturated fats and also you can lower the sugar to 1/2 Cup if you want less sweet (YUM’s healthy Tip) and they are relatively healthy too. It’s Summer.. blueberries are in season!!! Small fruit, but loaded with antioxidants, vitamins, low in calories and is good for your ❤️. They can be used in smoothies or goes as an excellent topping for your yogurt. But for a change with a few ingredients make these wonderful muffins. The flavor of lemon goes well with blueberries, and give a perfect combination of color too..Yellow and blue!! Make and enjoy with family!! YUM???? PLESE do not forget to Subscribe, Like, Share & Comment!!
#Muffins #Blueberry #Lemon #blueberrylemonmuffin
Ingredients
Flour-1.5 Cup
Baking Powder-2 Teaspoons
Sugar-3/4 Cups (1/2 Cup if you want less sweet)
Oil-1/3 Cup
Vanilla -1 Teaspoon
Salt-1/4 Teaspoon
Egg-1
Milk-1/2 Cup
Lemon Zest-1 Tablespoon
Lemon Juice-2 Tablespoons
Blueberry- 1 Cup + 1/4 Cup for topping
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Blueberry Muffins
These delicious blueberry muffins are super moist and have an easy crumble topping. They’re soft, tender, and packed with fresh berries. The best part is it takes less than ten minutes to you whip them up and get them in the oven.
Recipe:
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Easy Blueberry Muffins Recipe
This easy Blueberry Muffin recipe is to die for! They are super moist and fluffy. Topped with a crumbly streusel topping that is made from scratch.
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???????????????????? INGREDIENTS ????????????????????????
-----Muffin batter-----
2 cup all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3 eggs
1 cup of granulated sugar
1 tsp vanilla extract
1 tbsp lemon juice
3/4 cup heavy cream
4 tbsp unsalted melted butter
1 1/2 cup blueberry + 1 tbsp flour
-----Streusel topping-----
1 tbsp unsalted butter, cold
2 tbsp flour
3 tbsp brown sugar
Pinch of salt
1 tsp cinnamon
???? FULL RECIPE HERE:
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????????????????????INSTRUCTIONS ????????????????????????
1. Start off by combining all of your dry ingredients in a bowl. Add 2 cups of all-purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt, then whisk it together.
2. Reserve about 1 tbsp of the flour mixture and mix it with 1 1/2 cups of blueberries. Then set it aside.
3. Now add 3 eggs into a large bowl and whisk them on high speed with an electric hand mixer. You want to whisk them for a few minutes until the eggs become pale and fluffy.
4. Then continue beating the eggs as you add in 1 cup of granulated sugar. Keep beating for about 3 more minutes. The key to super fluffy muffins is well-beaten eggs.
5. Now add 1 tsp vanilla extract and 1 tbsp lemon juice.
6. Beat the eggs on high speed again and this time slowly add in 3/4 cup heavy cream.
7. Now you can begin sifting in your dry ingredients. But don’t add it in all at once. You’ll want to add about 1/3 of the dry ingredients at a time with mixing in between.
8. Once you’ve got all your dry ingredients well Incorporated continue mixing as you add in 4 tbsp of unsalted melted butter.
9. Now add the blueberries to the blueberry muffin batter.
10. Fold the blueberries into the batter using a spatula. Now Line your muffin tin with cupcake liners and begin scooping the batter out using a large cookie scoop.
11. Make the streusel topping by combing 1 tbsp unsalted cold cubed butter, 2 tbsp all-purpose flour, Pinch of salt, 1 tsp cinnamon and 3 tbsp brown sugar in a small bowl.
12. Mash it all together using a fork until all the ingredients are well combined and they have a crumbly dry texture to them.
13. Now top the blueberry muffins with the streusel topping and bake them in the oven at 350 degrees Fahrenheit for about 35 minutes.
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⏱ Time Stamps ⏱
0:00 Intro
0:17 Dry Ingredients
0:34 Dust the Blueberries
0:48 Whisk Eggs and Sugar
1:12 Vanilla Extract, Lemon, Heavy Cream
1:29 Add Dry Ingredients and Butter
2:09 Add Blueberries
2:17 Place in Tins, Make Streusel, and Bake
3:03 Conclusion
BEST Blueberry Lemon Muffins Recipe ???? ASMR::MOIST & Easy Lemon Blueberry Muffins with Lemony Glaze
How to Make Blueberry Lemon Muffins? Easy Lemon Blueberry Muffins Recipe
Mixing Bowl (Porcelain):
Muffin Tray:
Notes, please read before making:
- Yes, you can substitute yogurt for sour cream.
- Frozen blueberries can be used, just add them directly- no need to thaw!
- You can skip the glaze if you want. These taste good as is.
- Don't substitute egg in this recipe, instead use this eggless one & just add lemon zest (1/2 tsp) & lemon juice (1/2 tbsp):
Ingredients:
Muffins:
- 1 egg
- 1/2 cup sugar
- 1/2 cup sour cream
- 2 tbsp oil
- 2 tbsp melted butter
- 1/2 tsp vanilla
- pinch of salt
- 1 cup flour
- 1 tsp baking powder
- 1 tsp lemon zest
- 1 tbsp lemon juice
- 3/4 cup or 150g fresh blueberries
Bake at 400F/204C for 20-25 min! ???? (took me 21 minutes exactly)
Lemon glaze:
- 6 tbsp powdered sugar
- 1/2 tbsp lemon juice
- 1/2 tbsp cream or milk
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Mixing Bowl (Porcelain):
Muffin Tray:
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Spatula:
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Measuring Spoons:
Ice Cream Scooper:
Muffin Liners:
Silicone Whisk:
Parchment Paper Sheets:
Kosher Salt:
Mini Baking Tray:
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