Best Berry Lemon Muffins Recipes

Lemon-Berry Muffins Recipe by Tasty image

Provided by Jordan Kenna

Categories Desserts

Time 45m

Yield 6 jumbo muffins

Number Of Ingredients 12

2 cups all purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon kosher salt
1 stick unsalted butter, room temperature
1 ¼ cups granulated sugar, plus more for sprinkling
1 ½ teaspoons Mccormick® lemon extract
2 large eggs, room temperature
½ cup buttermilk, room temperature
6 oz fresh blueberry
muffin tin, 6 cup, jumbo
muffin tin liner

Steps:

Preheat the oven to 350°F (180°C) and line a 6-cup jumbo muffin tin with liners.
In a large bowl, cream the butter and sugar with an electric hand mixer on medium speed until very fluffy, about 4 minutes. Add the lemon extract and continue beating for another minute. Add the eggs, 1 at a time, beating on medium speed for 30 seconds after each addition. Add the buttermilk and carefully beat to combine. The mixture will look a little grainy, but will come together once the dry ingredients are added.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
Sift the dry ingredients into the wet ingredients and beat on medium-low speed to incorporate. Do not overmix.
Add the blueberries and carefully fold into the batter using a rubber spatula.
Divide the batter evenly between the prepared muffin cups, filling halfway, and sprinkle with more sugar.
Bake the muffins for 25-30 minutes, rotating halfway, or until light golden brown. Let the muffins cool for 5 minutes in the pan, then transfer to a wire rack to cool completely.
Enjoy!

Nutrition Facts : Calories 319 calories, Carbohydrate 64 grams, Fat 2 grams, Fiber 1 gram, Protein 8 grams, Sugar 27 grams

Berry Lemon Muffins image

Provided by Almond Breeze

Time 40m

Yield 12

Number Of Ingredients 11

½ cup Almond Breeze Vanilla almondmilk
2 cups all-purpose flour
1 tablespoon baking powder
1 lemon, zested
½ teaspoon salt
⅓ cup vegan margarine, softened
⅓ cup canola oil
1 cup sugar
1 teaspoon vanilla
½ cup blueberries
½ cup raspberries

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Sift flour and baking powder together in a mixing bowl. Stir in lemon zest and salt.
Add softened vegan margarine, canola oil, sugar, vanilla and Almond Breeze Almondmilk Vanilla. Mix well.
Fold in blueberries and raspberries.
Pour into muffin tin, and bake at 350 degrees F for 25 minutes or until toothpick comes out clean.

Nutrition Facts : Calories 252 calories, Carbohydrate 35 g, Fat 11.6 g, Fiber 1.1 g, Protein 2.3 g, SaturatedFat 1.4 g, Sodium 260.8 mg, Sugar 17.6 g

LEMON-BERRY MUFFINS image

Yield 12

Number Of Ingredients 13

1/2 cup plus 2 tablespoons sugar, divided
3/4 cup nonfat plain yogurt
1/3 cup melted butter or oil
2 large eggs
3 teaspoons freshly grated lemon zest, divided
2 tablespoons lemon juice
1 teaspoon vanilla extract
1 1/2 cups white whole-wheat flour
1/2 cup cornmeal, preferably medium or fine stone-ground
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
2 cups cranberries, fresh or frozen (thawed), coarsely chopped (see Tip) or other berries

Steps:

1.Preheat oven to 400°F. Coat 12 (1/2-cup) muffin cups with cooking spray or line with paper liners. Whisk 1/2 cup sugar, yogurt, oil, egg, 2 teaspoons lemon zest, lemon juice and vanilla in a medium bowl. Whisk flour, cornmeal, baking powder, baking soda and salt in a large bowl. Add the yogurt mixture and fold until almost blended. Gently fold in cranberries. Divide the batter among the muffin cups. Combine the remaining 2 tablespoons sugar and remaining 1 teaspoon lemon zest in a small bowl. Sprinkle evenly over the tops of the muffins. Bake the muffins until golden brown and they spring back lightly to the touch, 20 to 25 minutes. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool for at least 5 minutes before serving. Per muffin: 187 calories; 7 g fat (1 g sat, 4 g mono); 18 mg cholesterol; 29 g carbohydrates; 10 g added sugars; 4 g protein; 3 g fiber; 255 mg sodium; 96 mg potassium.