234 lemon blueberry muffin Recipes

reduced-fat biscuit/baking mix, sugar, divided, egg, reduced-fat sour cream, fresh or frozen blueberries, grated lemon peel

softened butter, sugar, eggs, plain or blueberry low-fat yogurt, vanilla extract, zest of two medium lemons, juice of 1 lemon, gluten free flour mix (check my mix on the site, or use your own), xanthan gum, baking powder, baking soda, salt, fresh or frozen blueberries

flour, baking powder, baking soda, salt, sugar, nonfat yogurt, egg, lemon extract, grated lemon , rind of, oil, blueberries, washed and sorted, sugar, lemon , juice of

oatmeal, oatmeal, all-purpose flour, whole wheat flour, brown sugar, cinnamon, baking powder, baking soda, salt, buttermilk, canola oil, lemon juice, lemon , zested, vanilla, egg, frozen blueberries, all-purpose flour

lemon cake mix, all-purpose flour, baking powder, eggs, milk, vegetable oil, fresh blueberries

blueberry muffin mix, cream cheese, softened, almond extract, granulated sugar, lemon juice, egg, butter, melted, flour, granulated sugar, chopped nuts, cinnamon

blueberries, divided, sugar, sugar, lemon zest, flour, baking powder, salt, eggs, sugar, butter, melted, vegetable oil, vanilla, buttermilk

flour, brown sugar, white sugar, divided, baking powder, salt, nutmeg, butter, melted and slightly cooled, buttermilk, eggs, slightly beaten, zest from 1 lemon, juice from 1/2 lemon, vanilla extract, fresh berries (blueberries, raspberries, blackberries, etc)

all-purpose flour, baking powder, baking soda, sugar, salt, lemon yogurt, vegetable oil, fresh lemon zest, grated, eggs, blueberries or 1 cup red raspberries (fresh or frozen thawed), sugar, all-purpose flour, butter or 2 tbsp margarine

sugar, flour, butter, at room temperature, grated lemon zest, muffins, all-purpose flour, sugar, baking powder, salt, ground cardamom, egg, sourdough starter, buttermilk, canola oil, frozen wild blueberries

flour, sugar, baking powder, nutmeg, salt, eggs, nonfat plain yogurt, lemon rind, grated, lemon juice, vegetable oil, blueberries, lemon juice, sugar

plain flour, caster sugar, soya milk, white soya yoghurt, sunflower oil, baking powder, lemon juice, zest of 2 lemons, salt, blueberries

fresh blueberries, sugar , plus, sugar, grated lemon zest, flour, baking powder, salt, milk, vegetable oil, egg, beaten, butter, melted, lemon juice, sugar

unbleached all-purpose flour (10 oz), baking powder, table salt, egg, granulated sugar (7 oz), unsalted butter , melted and cooled slightly, sour cream (10 oz), frozen blueberries , preferably wild, variation--cinnamon-sugar-dipped blueberry muffins : see step five, granulated sugar, ground cinnamon, unsalted butter, variation--ginger-glazed or lemon-glazed blueberry muffins: see step 5 and 6, lemon zest or grated fresh ginger, granulated sugar, lemon juice

all-purpose flour, cornmeal, baking powder, salt, sugar, corn or vegetable oil, soy milk, soy yogurt, vanilla extract, grated zest of 1 lemon, blueberries

blueberries (fresh or frozen ), whole wheat flour, flax seed, grounded, sugar, splenda sugar substitute, baking powder, baking soda, salt, plain yogurt, low fat, canola oil, lemon rind, grated, lemon juice, fresh, egg

sugar, divided, cornstarch, salt, egg yolks, beaten, water, fresh lemon juice, butter, vanilla extract, divided, heavy whipping cream, blueberry muffins , torn into bite sized pieces. (about 12 cups), fresh blueberries, blueberries, & lemon-peel curl (to garnish ), in a large saucepan , combine 2 cups sugar, corstarch, and salt, mixing well., add egg yolks and water to sugar mixture, whisking well to combine., cook over medium heat, stirring often until mixture thickens , about 15-20 minutes. remove from heat., add lemon juice , butter, and 2 tsp vanilla, stirring well., cover and refrigerate at least 2 hours ., in a large mixing bowl, beat cream and remaining 1/2 cup sugar at high speed with an electric mixer until soft peaks form., add remaining 1 tsp vanilla and beat until stiff peaks form., in the bottom of a trivle bowl, layer half of the blueberry muffins., top muffins with 3 cups blueberries. top blueberries with half of whipped cream., top whipped cream with two thirds of lemon mixture., top remaining 3 cups blueberries and remaining blueberry muffins., in a large bowl, combine the remaining lemon mixtureand whipped cream, folding gently to combine., spread over muffin layer ., garnish with additional blueberries and a lemon-peel curl if desired.

unbleached all-purpose flour, baking powder, fine salt, unsalted butter, softened, plus more for preparing the muffin tin, grated lemon zest, sugar , plus 1 tbsp for the top of the muffins, eggs, at room temperature, whole milk, fresh blueberries, rinsed and dried, copyright 2001 television food network , g.p. all rights reserved