Best 5 Make Ahead Lemon Glazed Blueberry Mug Muffins Recipes
Indulge in the delightful experience of effortless baking with our curated collection of make-ahead lemon-glazed blueberry mug muffins. These individual-sized treats are not only quick and easy to prepare but also versatile enough to cater to various dietary preferences.
Dive into the classic recipe for a burst of lemony sweetness, complemented by plump and juicy blueberries. For a healthier alternative, try our gluten-free and vegan version, which offers the same irresistible taste without compromising on dietary restrictions.
Craving a touch of indulgence? Our decadent chocolate chip lemon-glazed blueberry mug muffins are sure to satisfy your sweet cravings. And if you're looking for a festive twist, our Christmas-themed mug muffins, adorned with festive sprinkles, will bring holiday cheer to your kitchen.
With just a few simple ingredients and minimal prep time, these make-ahead mug muffins are the perfect grab-and-go breakfast or afternoon snack. Enjoy them warm and fluffy straight out of the microwave or store them for later for a quick and convenient treat whenever the mood strikes.
So, gather your ingredients, preheat your microwave, and embark on a delightful baking journey with our selection of make-ahead lemon-glazed blueberry mug muffins. From classic to indulgent and festive variations, there's a recipe here to satisfy every taste and occasion.
GLAZED LEMON BLUEBERRY MUFFINS
Bursting with berries and drizzled with a light lemony glaze, these muffins are moist, tender and truly something special. This is one recipe you simply must try for family and friends. -Kathy Harding, Richmond, Missouri
Provided by Taste of Home
Time 55m
Yield 11 muffins.
Number Of Ingredients 15
Steps:
- Preheat oven to 400°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in milk, lemon juice and zest. Combine flour, baking powder and salt; add to creamed mixture just until moistened. Fold in blueberries., Fill paper-lined regular-size muffin cups three-fourths full. Bake 25-30 minutes or until a toothpick inserted in muffin comes out clean. Cool 5 minutes before removing from pan to a wire rack., In a small bowl, combine confectioners' sugar, lemon juice, butter and vanilla; drizzle over warm muffins. Freeze option: Freeze cooled muffins in freezer containers. To use, thaw at room temperature or, if desired, microwave each muffin on high for 20-30 seconds or until heated through.
Nutrition Facts : Calories 327 calories, Fat 10g fat (6g saturated fat), Cholesterol 62mg cholesterol, Sodium 166mg sodium, Carbohydrate 56g carbohydrate (37g sugars, Fiber 1g fiber), Protein 4g protein.
BLUEBERRY MUG MUFFIN RECIPE BY TASTY
Here's what you need: all-purpose flour, sugar, baking powder, kosher salt, milk, unsalted butter, vanilla extract, lemon zest, fresh blueberry, sparkling sugar
Provided by Betsy Carter
Categories Breakfast
Time 30m
Yield 1 serving
Number Of Ingredients 10
Steps:
- In a mug, whisk together flour, sugar, baking powder, and kosher salt.
- Add milk, butter, and vanilla. Mix until smooth.
- Stir in lemon zest and blueberries.
- Microwave for 1½-2 minutes, or until cake appears puffy and cooked through.
- Cool 2 minutes. Top with sparkling sugar (optional).
- Enjoy!
Nutrition Facts : Calories 501 calories, Carbohydrate 63 grams, Fat 25 grams, Fiber 2 grams, Protein 7 grams, Sugar 25 grams
SMALL BATCH LEMON BLUEBERRY MUFFINS
These muffins are made easily Bisquick Heart Smart™ mix and come studded with delicious blueberries and a hint of fresh lemon. What a great way to start the day!
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- Heat oven to 400°F. Place paper baking cup in each of 4 regular-size muffin cups; spray insides of paper baking cups with cooking spray.
- In small bowl, stir all ingredients except blueberries and 1 teaspoon sugar just until moistened. Stir in blueberries. Spoon batter into muffin cups. Sprinkle 1 teaspoon sugar over tops.
- Bake 12 to 13 minutes or until toothpick inserted in center comes out clean.
Nutrition Facts : Calories 110, Carbohydrate 17 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 0 g, ServingSize 1 Muffin, Sodium 170 mg, Sugar 7 g, TransFat 0 g
GLAZED LEMON BLUEBERRY MUFFINS
Sweet, slightly tart, wonderful! The lemon glaze on these blueberry muffins really puts them over the top!
Provided by SunnyDaysNora
Categories Bread Quick Bread Recipes Muffin Recipes Blueberry Muffin Recipes
Time 1h
Yield 24
Number Of Ingredients 15
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line two 12-cup muffin tins with paper liners.
- Stir flour, sugar, 1 tablespoon lemon zest, baking soda, salt, and nutmeg together in a large bowl.
- Whisk buttermilk, oil, eggs, lemon juice, and vanilla extract together in a medium bowl. Stir into the flour mixture until just moistened. Fold in blueberries. Spoon batter into muffin cups, filling them about 3/4 full.
- Bake in the preheated oven until tops spring back when lightly pressed, 20 to 25 minutes. Transfer muffins onto a wire rack to cool for about 15 minutes.
- Meanwhile, combine confectioners' sugar, butter, hot water, vanilla extract, and remaining zest in a medium bowl. Whisk to combine.
- Dip cooled muffin tops in glaze. Cool until glaze firms up, about 10 minutes. Dip muffins a second time.
Nutrition Facts : Calories 255.7 calories, Carbohydrate 38.5 g, Cholesterol 26.1 mg, Fat 10.7 g, Fiber 1.2 g, Protein 2.7 g, SaturatedFat 3.6 g, Sodium 145.7 mg, Sugar 24.8 g
MAKE-AHEAD BLUEBERRY-CINNAMON MUFFINS
This recipe allows you to make the muffin batter the night before, then bake it the next morning--perfect for fresh, on-the-go muffins! Make sure not to overmix the batter as that will create dense muffins that won't rise well. The batter will last in the fridge up to 5 days which means you can make a few muffins at a time over the course of a few days, if you desire.
Provided by Kim
Time 8h35m
Yield 18
Number Of Ingredients 18
Steps:
- Whisk together flour, baking powder, cinnamon, salt, baking soda, and nutmeg in a bowl until well combined.
- Whisk together white sugar, brown sugar, and melted butter in a second, larger bowl until well combined. Whisk in eggs, lemon juice, vanilla extract, and almond extract until thoroughly combined. Add in milk and sour cream and beat until mixture is smooth, and no lumps remain. Pour in dry ingredients and fold in a few times until just moistened; there should still be some clumps of dry flour. Sprinkle blueberries over the batter, and fold in until just incorporated. Batter will be lumpy, but should not have patches of dry flour remaining in it. Do not overmix.
- Place batter in the refrigerator for 8 hours to overnight.
- Preheat the oven to 400 degrees F (200 degrees C). Grease two 12-cup muffin tins and line with paper liners.
- In a small bowl, stir together turbinado sugar and cinnamon.
- Fill each muffin liner to the top with the batter. Sprinkle sugar and cinnamon mixture over the top of each muffin.
- Bake in the preheated oven until muffins are golden and spring back lightly when touched, 20 to 25 minutes. Remove from the oven and cool in the pan for a few minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 247.9 calories, Carbohydrate 38.5 g, Cholesterol 40.9 mg, Fat 8.9 g, Fiber 1.2 g, Protein 4.1 g, SaturatedFat 5.3 g, Sodium 264.5 mg, Sugar 19.3 g
Tips:
- Choose ripe blueberries. This will ensure that your muffins are bursting with flavor.
- Be sure to measure your ingredients accurately. This will help to ensure that your muffins turn out perfectly.
- Do not overmix the batter. Overmixing can result in tough muffins.
- Fill the muffin cups only about 2/3 full. This will allow the muffins to rise properly.
- Bake the muffins until a toothpick inserted into the center comes out clean. This will ensure that the muffins are cooked through.
- Let the muffins cool for a few minutes before glazing them. This will help to prevent the glaze from melting off the muffins.
Conclusion:
These make-ahead lemon-glazed blueberry mug muffins are a delicious and easy breakfast or snack option. They are perfect for busy mornings or when you are short on time. The muffins can be made ahead of time and stored in the freezer for up to 2 months. When you are ready to eat them, simply thaw them overnight in the refrigerator or microwave them for a few seconds. The muffins are then ready to be glazed and enjoyed.
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