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If desired, press a few additional blueberries on top of each muffin and add a sprinkle of coarse sugar. Oooh no.. sorry.. this web didnt recognize smile and love icon.. this is super delicious to the max ! I’ve never tried them. Add blueberries and stir them in. Usually, whenever I bake and I use berries or fruit, I tend to go the dried route. They’ll come out of the muffin pan quite easily if you bake them right into the pan without muffin liners. I also made your nutella stuffed brown butter cookies which were also an awesome hit in my family! It makes fluffy, light muffins that taste exactly how a classic muffin would taste. Set aside. You can use a gluten free flour blend of the AP flour in this recipe (cup for cup). Using fresh lemon juice and zest in this recipe is a must! I’d suggest trying to use smaller blueberries next time, or maybe cutting large blueberries in half!! However, if you give it a try I’d love to know how it turns out! I think I will like that better. You can also use alternative dairy milk (almond, soy, oat, etc.) That sounds delicious Ann!! , Your email address will not be published. I also talk about it in my Strawberry Oatmeal Cookies recipe. If you don’t have any eggs on hand or want to make egg free lemon blueberry muffins, don’t worry! Thank you Elizabeth! Never miss another recipe! I find that dried berries and fruit stand up better to baking. Or will it make it sickly sweet? © Lord Byron's Kitchen - All Rights Reserved, Sauces, Dips, Dressings, and Spice Blends. Your email address will not be published. I find the white choc chipS just adds a nice change of sweetness. If stored in an airtight container, they can last for 2 days at room temperature or up to a week in the fridge. Traditionally they’re also baked in a muffin pan! Always looking for healthier recipe versions. Remove from oven and sprinkle over the turbinado sugar, if using. Add the vegetable oil, vanilla extract, and eggs. So sorry to hear that Phoebe! I’m so glad you enjoy the muffins! thank you?? These muffins can be made with whole milk or buttermilk. Show me your version! I forgot to mention that i forgot to add the egg and,the result was tender ,fluffy ,delicious muffin. I tested this recipe with all oil, all butter, and a mix of the two. . You also can use butter to replace part or all of the oil if that’s what you have on hand, or if you just prefer your muffins with it. ? I love blueberries, so I decided to make lemon blueberry muffins with yogurt. So moist and just the right amount of sweetness. You don’t need a ton because the blueberries are also sweet, but I wouldn’t recommend reducing the amount of sugar in this recipe or it will negatively affect the texture. On low speed beat until well incorporated. In a medium sized bowl, combine yogurt, honey, melted butter, eggs, vanilla and lemon juice. I am dairy-free so I used vanilla almond milk and subbed in unsweetened applesauce instead of yogurt. Hopefully it was a fluke and next time they’ll turn out better <3. Could we sub sour cream for the yogurt instead? -Ella. Let the muffins sit in the pan for 10 minutes to cool, then move them to a wire rack to finish cooling. Bake the muffins for 6 minutes at 425 degree F to give the muffins a nice rise and a domed, golden brown top, then (keeping the muffins in the oven) reduce the oven temperature to 350°F. (You don't want to overmix muffins because you'll make them tough.). Yummy! Just be sure to stir the batter really well to help give it structure. The egg helps give this recipe structure, and brings the batter together. They bake up thanks to leavening agents like baking soda or baking powder. That’s really my best guess. I did all the correct ingredients, where could I have possibly gone wrong??? Sadly I don’t have an apple cinnamon muffin recipe, but that sounds amazing, I’ll have to add it to my list of recipes to work on!! I did not mix in the blueberries. I have only used fresh berries in this muffin recipe. I had so much fun recipe testing chocolate chip muffins last week, I felt inspired to share another muffin recipe! Allow the muffins to cool in the muffin tin for 15 minutes. I made a video of making the cookies and muffins and tagged you in it, and it would be my dream if you could watch it! Hi Crystal! I have never tried this recipe with butter instead of the oil, so I cannot comment on whether oil works best or not. I baked two batches this morning – one with regular flour and one with gluten free. The oil also prevents the muffins from sticking if you prefer to omit the paper liner. Add yogurt mixture to flour mixture and stir until mostly incorporated but some pockets of … Gently mix the flour-tossed bits of blueberries into the batter until they're evenly distributed. A little bit of sugar gives these muffins the perfect touch of sweetness, and helps create that tender texture. They will not taste fresh and they become soggy, which is not what a good muffin should be! You’re too sweet! My husband also thought they were delicious. I made a double batch of these on Friday, and they were gone the next morning! Amazing muffins! Yes, that combination is one of my favourites too! Thank you! I also recommend using small blueberries if possible! Turn the muffins out onto a wire cooling rack to finish cooling. Breakfast never … Some recipes bake them in liners, others have you grease the pan and bake them right in each little muffin cup. I’m a huge fan of muffins, but I very rarely prepare them. I’ve only used almond flour a few times and I feel like the consistency is a bit more dense than regular flour. 2 Easy Ways to Save Leftover Tomato Paste, Healthy Lemon Blueberry Muffins (with yogurt! So many baking recipes with lemon don’t taste like lemon. Dump wet ingredients into dry ingredients and stir only until just combined****. They are a bit mushier than blueberries. THANK YOU!! This part is up to you! Preheat oven to 375 degrees F. Lightly spray 2 muffin pans and set aside. Loooove this recipe!! I just took my muffins out of the oven, so no critique, except I had enough batter for 10, not 6, full, lined, muffin cups! Muffins fit so nicely in your hand. In a medium-sized bowl whisk together the all-purpose flour, granulated sugar, baking powder, and salt. In fact, you should still be able to see a few chunks, and the batter shouldn’t be perfectly smooth. But I wasn’t happy with the texture. If you loved this recipe, here are some others that might interest you as well: In a hurry? thanks!! I prefer making them in muffin liners, because it makes for an easier clean up. Add one cup of the blueberries and fold into the batter with a rubber spatula. Your instructions were on cue. But if you don’t have liners on hand, you can grease your muffin tin and bake these muffins right in the pan. btw i follow you on tiktok and i love your videos!! These will be a staple, I’m already thinking about all of the ways I can mix up the fruit/juice I add in for variety! But, because this muffin batter is so light, the fresh berries can stand up to the mixing without becoming a mushy mess. Thanks Gina! @lordbyronskitchen | #lordbyronskitchen, All access to Lord Byron’s Kitchen! wondering if raspberries would work? Thank you! Remove muffins from tins and let them cool on a wire rack so they don't sweat. Baking soda is about 3x more potent than baking powder. With muffins, it’s easier too, you know? Hope that helps, and that your muffins turn out great . The blueberries in this recipe play a huge part of these muffins end up tasting. While you may be tempted to add in more blueberries, I recommend adding the amount the recipe calls for. You can use any flavorless oil in this recipe, canola, vegetable, sunflower oil, etc. My lemons were large and juicy so I only needed one.***. Otherwise your muffins can turn out a bit soggy from the extra liquid from the berries. Raspberries… hmmmm.

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