Blueberry Lemon Buttermilk Muffins

adapted from a recipe found on Tasty Kitchen

1 cup butter, softened
2½ cups sugar
3 Tablespoons lemon zest
1 teaspoon salt
4 eggs, at room temperature
3½ cups all-purpose flour
2 teaspoons Baking Powder
1 cup milk, mixed with 1 Tablespoon lemon juice
3 cups blueberries, tossed with ½ cup flour
½-1 cup white decorator sugar, mixed with 2 Tablespoons lemon zest


Preheat oven to 375 degrees F.

Spray the top of a muffin pan with non-stick coating, and line with paper liners. If you make large muffins the batter will come up over the sides and stick if you don’t grease the top, if your muffins are smaller feel free to skip this step.
In a large bowl, cream together the butter, sugar, lemon zest and salt until light and fluffy.

Beat in the eggs one at a time. Mix together the flour and baking powder.

Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated. Mix blueberries in the remaining flour and fold into the batter.
Divide batter into muffin tins and bake for 5 minutes. Remove from oven and sprinkle tops with the lemon sugar. Return to oven and bake for 12-15 minutes or until golden brown.

Makes 3 dozen regular-sized muffins.

Individual Blueberry Cobblers

Makes 24 cobblers

2 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
2 cups sugar
2 cups milk
2 sticks (1 cup) butter, melted
1 teaspoon vanilla extract
2 cups fresh blueberries
Extra sugar for sprinkling

Preheat oven to 350ºF. Combine flour with baking powder and salt and sugar, then whisk in milk. Whisk in melted butter and vanilla. Pour ¼-cup batter into greased muffin tins. Sprinkle a few blueberries on top.

Bake at 350ºF for 45 minutes or until golden brown and crisp around the edges.

Invert onto a cooling rack and serve warm with vanilla ice cream or whipped cream.

Lemon Blueberry Muffins

1 pkg lemon cake mix
¼ cup all-purpose flour
1 teaspoon baking powder
3 eggs
2/3 cup milk
1/3 cup vegetable oil
1½ cups fresh or frozen blueberries

Preheat oven to 375ºF. Grease or line 18 muffin tins.

In a bowl, combine the came mix, flour and baking powder. Stir to blend. In a large bowl, whisk eggs, milk and oil. Add dry ingredients, stirring just until blended. Fold in the blueberries. Spoon batter into prepared cups. Bake for 17 to 23 minutes, or until set and golden.

Makes 18 muffins

Good Morning Muffins

adapted from Pioneer Woman

Makes 18 muffins

4 cups flour
½ cup sugar
2 Tablespoons baking powder
½ cup shortening
1 cup orange marmalade
1 cup strawberry preserves
1 cup orange juice
1 teaspoon vanilla
2 eggs, beaten

Topping
3/4 cup sugar
1 teaspoon cinnamon
1 teaspoon nutmeg
1 Tablespoon plus 1 teaspoon melted butter
¼ teaspoon salt

Preheat oven to 375ºF. Sift together flour, sugar, and baking powder. Place in a mixing bowl. Use a pastry cutter to mix in shortening. Mix marmalade, preserves, orange juice and vanilla in a small bowl. Pour into dry ingredients. Beat eggs and pour into the bowl. Mix all ingredients together gently, using fewer than 10 large strokes.

In a small bowl, mix topping ingredients.
Fill muffin pans with batter. Sprinkle 1 heaping teaspoon of topping ingredients over each muffin.

Bake for 20 to 22 minutes until done. Remove from pan and cool on wire rack. Eat warm or at room temperature.

Lemon Poppy Seed Muffins With A Sweet Lemon Drizzle

adapted from Picky Palate

*also delicious (quite possibly even better!) with orange instead of lemon.

3 cups all-purpose flour
1 Tablespoon baking powder
½ teaspoon baking soda
½ teaspoon salt
2 Tablespoon poppy seeds
10 Tablespoons unsalted butter (1 1/4 stick), softened
1 cup sugar
2 large eggs
1½ cup vanilla yogurt
1 Tablespoon lemon zest

Glaze
2 Tablespoons fresh lemon juice
1 cup confectioner's sugar (powdered sugar)

1. Adjust the oven rack to the middle-lower part of the oven. Preheat oven to 375°F.
2. Whisk together the flour, baking powder, baking soda, poppy seeds, and salt and set aside.
3. In a large mixing bowl, cream butter and sugar together, beating until fluffy (about 2 minutes with an electric mixer). Add eggs one at a time, beating until incorporated after each one. Beat in the lemon zest.
4. Beat in one half of the dry ingredients until just incorporated. Beat in one third of the yogurt. Beat in half of the remaining dry ingredients. Beat in a second third of the yogurt. Beat in the remaining dry ingredients and then the remaining yogurt. Again be careful to beat until just incorporated. Do not over beat.
5. Use a standard 12-muffin muffin pan, or Texas size muffin tin. Coat each muffin cup lightly with olive oil, grapeseed oil, or a little melted butter using a pastry brush. Distribute the muffin dough equally among the cups. Bake until muffins are golden brown, about 25 to 30 minutes. Test with a long skewer to make sure the center of the muffins are done. Set muffin pan on wire rack to cool. After 5 minutes, remove muffins from pan.
6. While the muffins are cooling, in a bowl, whisk together the powdered sugar and lemon juice for the glaze. Add more lemon juice if necessary. While the muffins are still a bit warm, use a pastry brush to brush the glaze over each muffin. The muffins will absorb some of the glaze, so you add more glaze to each muffin if you like.

Makes 12 muffins. Best eaten fresh and warm.

Banana Spice Muffins

adapted from Picky Palate

Spice Cake Mix, 18.25 oz size
6 ounces vanilla yogurt
2 eggs
2 medium overly ripe bananas, mashed with fork
¾ Cup water
2 Tablespoons powdered sugar for garnish if desired

1. Preheat oven to 350ºF. In a large bowl, mix cake mix, yogurt, eggs, bananas and water until well combined. Spoon batter into 24 traditional size muffin cups that have been lightly sprayed with non-stick cooking spray. Bake for 20-35 minutes or until a toothpick comes out clean from center of muffin.
2. Remove from oven and let cool completely. Garnish with powdered sugar if desired.
24 muffins

Two-Berry Banana Muffins

3 cups all-purpose flour
1 Tbs baking powder
½ tsp baking soda
½ tsp kosher salt
1½ Tbs ground cinnamon
1¼ cups milk
2 extra-large eggs, lightly beaten
2 sticks unsalted butter, melted
1 cup fresh blueberries
1 cup diced fresh strawberries
2 large ripe bananas, mashed
1½ cups granulated sugar

1. Preheat oven to 375°F. Line muffin tins with paper liners.
2. Sift flour, baking powder, baking soda, salt and cinnamon together in a large bowl. Stir with your hand (or a whisk) to be sure the ingredients are combined. In another bowl, combine the milk, eggs and melted butter.
3. Make a well in the middle of the dry mixture, pour the wet mixture into the well, and stir until just combined. There will be some lumps but don't overmix the batter. Add the blueberries, raspberries, strawberries and sugar and stir gently to combine.
4. Using a large spoon or scoop, spoon batter into the muffin cups to fill the liners. Bake for 20 to 25 minutes, until a cake tester comes out clean and the tops are nicely browned.

Makes 16 to 18 muffins