Lemon Blueberry Muffins Recipe Taste of Home


Southern Belle of the West Lemon Glazed Blueberry Zucchini Muffins

Prep: Preheat oven to 350 degrees. Lightly grease 2 large loaf pans or 4 mini loaf pans. (I did 1 large loaf and 3 small.) Combine ingredients: In a large bowl, beat together eggs, oil, vanilla, and sugar. Fold in the zucchini. Beat in the flour, salt, baking powder, and baking soda. Gently fold in blueberries.


Healthy Blueberry Zucchini Muffins Ambitious Kitchen Recipe

In a large bowl combine the dry ingredients: flour, baking soda, cinnamon and salt; set aside. Make the batter. In a separate medium bowl, mix all of the wet ingredients together until well combined. Add the dry ingredients to wet ingredients and mix until just combined. Gently fold in blueberries.


Lemon Blueberry Muffins Recipe Taste of Home

In a medium bowl, whisk together flour, kosher salt, baking powder, and baking soda. In a small bowl, whisk together lemon juice and greek yogurt. In the bowl of your stand mixer fitted with the paddle attachment, beat butter, sugar, and lemon zest on medium speed until light and fluffy, about 3 to 5 minutes.


Lemon Blueberry Zucchini Muffins A Family Feast®

Preheat the oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper liners. Combine flour, white sugar, brown sugar, baking soda, cinnamon, and salt in a large bowl. Whisk together olive oil, milk, egg, and vanilla in a separate bowl until smooth; stir into flour mixture until batter is just moistened.


Zucchini Blueberry Muffins with Sweet Lemon Glaze

Shred zucchini over a few paper towels. Fold paper towels over and gently press down to remove excess water, set aside. Combine all dry ingredients for batter in a bowl (leave topping for later), then add milk, butter and egg. Once mixed well gently fold in your shredded zucchini and whole blueberries.


Lemon Blueberry Muffins Easy Healthy Blueberry Muffin Breakfast Recipe

Preheat oven to 350. In large bowl, mix together sugar, vanilla, eggs, oil, lemon juice, and milk. In a separate bowl, combine flour, baking salt, baking powder, and baking soda. Stir into liquid mixture, until just combined. Your batter will be lumpy and that's okay! Fold in zucchini, blueberries, and lemon zest.


(Literally the) World's Best LemonBlueberry Muffins

Set aside. In a large bowl, mix all the ingredients except the blueberries. Stir just until combined and fold in the blueberries. Fill muffins tins 3/4 full and bake for 5 minutes at 425, then reduce heat to 350°F (keeping the muffins in the oven still) and bake an additional 18-20 minutes, until lightly browned.


Oregon Transplant Lemon Blueberry Zucchini Muffins

Preheat oven to 375 degrees F. Line a muffin tin with paper liners or grease well. Shred zucchini and set in a colander over a dish or the sink, pushing lightly with the back of a spoon to drain excess moisture away. Combine eggs, oil, yogurt, and sugar and mix well. Add vanilla and lemon zest and mix again.


Zucchini Blueberry Muffins The Busy Baker

Instructions. Preheat the oven to 375°F Grease and flour a muffin pan, or use muffin liners. Crack the egg into a large mixing bowl and whisk in the oil, sugar, buttermilk, and vanilla. Beat well until everything is combined. Whisk in the baking powder, baking soda, and salt.


Lemon and Blueberry Muffins Krumpli

Lay them to dry on some kitchen paper or a clean kitchen towel, and try to resist eating them all by the handful. Preheat your oven to 350 degrees Fahrenheit and line 2 muffin tins with 18 paper muffin cups. In a large bowl, mix together the eggs, applesauce, oil, and vanilla using a wire whisk.


Blueberry Zucchini Muffins loaded with zucchini and juicy berries

Add lemon extract, vanilla extract and lemon juice and beat to combine. Place thawed drained blueberries in a small bowl and add two tablespoons of the bread flour and mix to combine. Set aside. After shredding the zucchini, place in a cheese cloth and wring out as much water as possible.


lemonzucchiniblueberrymuffins Kitchen Treaty

3) In a large mixing bowl, combine the flour, sugar, salt, and baking powder. Stir well, form a well in the center, and add the oil, flax egg, vegan milk, vanilla extract, and zucchini. Gently mix until just combined. 4) Fold in 1 cup of blueberries, reserving ¼ cup as a topping.


Table and a Chair

Instructions. Preheat oven to 350 degrees. Put cupcake liners in a muffin tin. In a large bowl mix the flour, sugar, salt, baking soda, and baking powder in a bowl. In a separate bowl mix the grated zucchini, oil, eggs, vanilla, lemon juice, and lemon zest. Mix the wet and dry ingredients together. Add the blueberries.


Lemon Blueberry Zucchini Muffins

Grease two standard muffin tins. In a mixing bowl, beat together the eggs, oil, vanilla, sugar, zucchini, and lemon zest until well combined. Mix in dry ingredients until incorporated. Fold in blueberries. Scoop into prepared muffin tins (I used a 1/4 measuring cup for this and filled the cups almost completely full to get the oversized muffin.


Paleo Blueberry Lemon Zucchini Muffins

Instructions: Preheat the oven to 350 and grease two standard muffin tins OR line with cupcake liners. In a large mixing bowl, beat together the eggs, oil, vanilla, sugar, zucchini, and lemon zest until well combined. In a separate bowl combine all of the dry ingredients and whisk together. Combine the wet and dry ingredients until a batter.


Blueberry Lemon Surprise Muffins For the Love of Cooking

Preheat the oven to 350°. Line the muffin tins with muffin liners. In a large bowl mix the egg, brown sugar, oil, sour cream, vanilla, zest from the lemon, and pinch of salt until it is well combined. Add in the flour, baking soda, and baking powder. Mix until just combined making sure to scrape from the bottom of the bowl.