Best 3 Small Batch Lemon Blueberry Muffins Recipes
Are you craving a sweet and tangy treat that is easy to make and perfect for any occasion? Look no further than these delightful Small-Batch Lemon Blueberry Muffins! These delectable muffins combine the vibrant flavors of lemon and juicy blueberries, resulting in a burst of freshness in every bite. With a tender crumb and a moist, fluffy texture, these muffins are sure to be a hit with friends and family alike.
Our collection of recipes offers a variety of options to suit your dietary preferences and available ingredients. From classic muffins made with all-purpose flour to gluten-free, dairy-free, and vegan variations, there's a recipe for everyone. Whether you prefer a simple, straightforward muffin or one loaded with extra blueberries and a sweet glaze, we've got you covered.
These Small-Batch Lemon Blueberry Muffins are not only delicious but also incredibly easy to make. With just a few simple steps and a handful of pantry staples, you can whip up a batch of these muffins in no time. They're perfect for a quick breakfast, an afternoon snack, or as a sweet treat after dinner.
So preheat your oven, gather your ingredients, and let's embark on a delightful baking journey. Get ready to savor the perfect balance of sweet and tart in every bite of these Small-Batch Lemon Blueberry Muffins!
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
BEST LEMON BLUEBERRY MUFFINS
Soft and moist lemon blueberry muffins packed with juicy blueberries and vibrant lemon flavor!
Provided by Lily Ernst
Categories breakfast
Time 35m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 400F and line a 12 cup muffin pan with paper liners.
- In a large bowl; whisk together the flour, baking powder, and salt. Set aside.
- In a medium bowl; whisk together the melted butter and 1 cup of sugar. Then whisk in the eggs, milk, lemon zest, lemon juice, and vanilla.
- Add the wet ingredients to the dry ingredients, and gently stir using a rubber spatula until just combined. Fold in the blueberries.
- Divide the batter into the 12 muffin cups. Generously sprinkle the remaining sugar over the tops.
- Bake for 20-22 minutes or until a toothpick inserted into the center comes out clean.
Nutrition Facts : ServingSize 1 muffin, Calories 215 calories, Sugar 27 g, Sodium 128.8 mg, Fat 10.7 g, SaturatedFat 6.8 g, TransFat 0 g, Carbohydrate 28.9 g, Fiber 0.7 g, Protein 2.4 g, Cholesterol 53.3 mg
SMALL-BATCH BLUEBERRY MUFFINS
Michelle Lopez, the author of "Weeknight Baking: Recipes to Fit Your Schedule" (Simon & Schuster, 2019), was inspired by the oversize muffins at Levain Bakery when she developed this recipe. The keys to the loftiest muffins? Plenty of batter and a high oven temperature, which ensures that they rise quickly and bake with a beautiful top and a tender interior. For the best results, rest your batter before baking. One very important tip: Spray the muffin pan and its edges generously with nonstick cooking spray. When the muffins come out of the oven, immediately use a small offset spatula to gently release their edges from the pan, then let them cool completely before removing them. You can use frozen blueberries instead of fresh, but be sure to thaw and drain them, then let them come to room temperature before adding them to the batter.
Provided by Erin Jeanne McDowell
Categories breakfast, brunch, breads, pastries, dessert, main course, side dish
Time 35m
Yield 4 muffins
Number Of Ingredients 10
Steps:
- In a medium bowl, whisk together the flour, baking powder and salt.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and 1/2 cup sugar on medium-high until light and fluffy, 2 to 3 minutes. Scrape down the sides of the bowl. Add the egg and vanilla, then mix on low speed until fully incorporated, about 1 minute.
- With the mixer on low, add the dry ingredients in 3 additions, alternating with the milk. Mix until just combined, scrape down the sides of the bowl, then mix for 30 seconds more. Scrape down the sides of the bowl.
- Using clean hands, mash 3/4 cup blueberries while adding them to the batter. Beat on low speed until they are just incorporated. Add the remaining berries, mixing until incorporated.
- At this point, the muffin batter can be covered and allowed to rest at room temperature for up to 1 hour. If not resting the batter, heat the oven to 400 degrees.
- Generously spray the corner 4 cavities of a muffin pan (preferably nonstick) with nonstick cooking spray. (Make sure to spray around the top edges of those cavities, too, since the tops spread.) Evenly divide the batter across the prepared cavities. (They will appear very full.) Sprinkle each muffin with 1 teaspoon granulated sugar.
- Bake the muffins until the tops are domed and golden brown at the edges and a skewer inserted into the center comes out with a few moist crumbs, 22 to 24 minutes.
- When the muffins come out of the oven, immediately run a small offset spatula very gently under the edges of the muffin top, being careful not to separate it from the bottom. Allow the muffins to cool completely, about 1 hour, before unmolding the muffins by placing a wire rack or platter on top of the muffins, holding the muffin tin and rack together, and flipping it over. Store the muffins in an airtight container at room temperature for up to 2 days.
Tips:
- Use Fresh Ingredients: For the best flavor, use fresh blueberries and lemons. If you don't have fresh blueberries, you can use frozen blueberries, but make sure to thaw them before using.
- Don't Overmix the Batter: Overmixing the batter can result in tough muffins. Mix the batter just until the ingredients are combined.
- Fill the Muffin Cups Properly: Fill the muffin cups about 2/3 full. If you fill them too full, the muffins will rise too much and may overflow the cups.
- Bake the Muffins at the Right Temperature: Bake the muffins at 350°F (175°C) for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the Muffins Cool: Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Conclusion:
These small-batch lemon blueberry muffins are a delicious and easy-to-make treat. They're perfect for a quick breakfast, snack, or dessert. With their bright lemon flavor and juicy blueberries, these muffins are sure to be a hit with everyone who tries them. So next time you're craving something sweet, give these muffins a try. You won't be disappointed!
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