How To make Citrus Blueberry Muffins
1 1/3 Cups flour
1/2 Cup sugar
1 Tablespoon CALUMET Baking Powder
1/4 Teaspoon salt
1 egg
1 Cup milk
1/3 Cup butter or margarine
1 1/2 Teaspoons grated orange peel
1 1/2 Cups POST MORNING trADITIONS BLUEBERRY
MORNING Cereal
MIX flour, sugar, baking powder and salt in large bowl. Beat egg in small bowl; stir in milk, butter and orange peel. Add to flour mixture; stir just until moistened. (Batter will be lumpy.) Stir in cereal.
SPOON batter into greased or paper-lined muffin pan, filling each cup 2/3 full.
BAKE at 400
How To make Citrus Blueberry Muffins's Videos
Lemon Blueberry Muffins | Sally's Baking Recipes
These light and fluffy lemon blueberry muffins taste just as good as any bakery version. Greek yogurt keeps them extra moist, creamed butter creates a wonderfully soft and fluffy texture, and blueberries and lemon add a burst of flavor. Sprinkle each muffin with a lemony-brown sugar crumb topping for a sweet finishing touch.
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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!
HOW TO MAKE MOIST & FLUFFY BLUEBERRY MUFFINS/EASY RECIPE
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#blueberrymuffins
#thebestblueberrymuffinsrecipe
BLUEBERRY MUFFINS INGREDIENTS
INGREDIENTS:
2 & 1/2 CUP PLAIN FLOUR/APF
3 TSP BAKING POWDER
1/2 TSP IODISED SALT
1 & 1/8 CUP GRANULATED SUGAR
2 LARGE EGGS
1 CUP FRESH MILK WITH 1 TBS LEMON OR CALAMANSI JUICE (LEAVE IT FOR 10 MINUTES ASIDE BEFORE USING)
120ML SUNFLOWER OIL
1 TSP VANILLA EXTRACT
350G -380G BLUBERRIES
1/4 CUP LIGHT BROWN SUGAR/DEMERARA SUGAR
The Best Lemon Blueberry Muffins Recipe!
RECIPE LINK: ????????????
These jumbo, Costco-style lemon blueberry muffins are my absolute favorite! Moist, delicate, delicious, and dotted with tons of blueberries! Plus, they’re super easy to make! They’re made with a sour cream muffin batter, lemon zest, fresh blueberries, and dried blueberries for even more berry flavor. One of these blueberry muffins with a cup of coffee in the morning is my favorite breakfast!
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Contents of this video:
00:00 Introduction
01:00 Preheating the Oven
01:24 Preparing the Dry Ingredients
02:04 Wet Ingredients
03:15 Adding the Blueberries
04:09 Filling the Muffin Tins
04:56 Baking Instructions
05:51 Inside the Muffins
06:17 Taste Test
#baking #easyrecipes #blueberry #muffins #breakfast #tatyanaseverydayfood
BAKED BLUEBERRY LEMON OATMEAL MUFFIN CUPS | easy healthy breakfast idea
These Baked Blueberry Lemon Oatmeal Cup Muffins make the perfect grab-n-go breakfast, pre-or-post workout snack, and are also delicious with a cup of coffee in the afternoon.
Think of them as a muffin on a mission! They are 100% free of refined flours and sugars, so they promise to keep you feel energized and satisfied for hours.
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BAKED BLUEBERRY LEMON OATMEAL CUP RECIPE
3 cups rolled oats
1/2 teaspoon kosher salt
1 teaspoon baking powder
1 cup unsweetened vanilla almond milk
1 cup plain greek yogurt (or apple sauce)*
2 pastured eggs, beaten
2 teaspoon lemon zest
1 tablespoon lemon juice
1/4 + 2 tablespoons monk fruit**
3/4 cup blueberries
1/4 cup sliced almonds
Preheat over to 350 degrees F.
Spray a 12-cup muffin tin with cooking spray or coat with coconut oil or butter to ensure nothing sticks.
In a large bowl combine oats, salt and baking powder and gently toss together.
Next, mix in milk, greek yogurt, eggs, lemon zest, lemon juice and monk fruit and stir together until everything is incorporated and you have a rich, thick batter.
Add in the blueberries and almonds and stir until just combined.
Evenly divide the oat mixture between all 12 muffin cups and pop in the oven for 25-30 minutes or until the muffins are set through and lightly golden brown on the top.
Cool completely before removing muffins from the pan and enjoy!
I like to store these muffins in an airtight container in the fridge where they will happily last up to one week.
To reheat the muffins, you can slice them in half and place them in the toaster oven or pop them in the microwave for 20-40 seconds.
*You can sub in applesauce or mashed banana for the milk dairy, if you want to keep the oat cups gluten free.
**Monk fruit is a plant-derived, calorie free sweetener. This is the one I am using. If you prefer, you can sub in coconut sugar (or really any granted sugar) in it’s place.
NUTRIENTS PER SERVING: Calories 129 | Total Fat 3.2g | Saturated Fat 0.3g | Cholesterol 1mg | Sodium: 142mg | Carbohydrate 19.1g | Dietary Fiber 3.1g | Sugars 2.1g | Protein 6.2g
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springy blueberry muffin cookies with crumble topping #blueberrymuffins #cookies #easybaking
All your favorite flavors of a blueberry muffin in decadent streusel topped blueberry cookie. You NEED these blueberry muffin cookies.
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