Blueberry Lemon Muffins

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photo by Vanessa C. photo by Vanessa C.
photo by Vanessa C.
photo by Boomette photo by Boomette
photo by Redsie photo by Redsie
photo by Redsie photo by Redsie
photo by Lori Mama photo by Lori Mama
Ready In:
40mins
Ingredients:
11
Yields:
12 muffins
Serves:
12
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ingredients

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directions

  • Preheat oven to 400°F.
  • Combine dry ingredients in a large bowl.
  • Stir in the blueberries.
  • In a separate bowl, blend the wet ingredients, including lemon peel.
  • Add the wet ingredients to the dry ingredients and stir until just combined-- do not over mix.
  • Fill greased muffin cups and bake for 20 to 25 minutes or until a cake tester or toothpick inserted in center of one muffin comes out clean.
  • Cool on a rack for five minutes before removing from pan; finish cooling on rack.

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Reviews

  1. I'm downgrading this recipe because it needs some changes to work properly. With modification, it came out pretty well - nice texture, good flavor - but still not as lemony as I'd like. As written, the wet/dry ratio is way off. When I initially mixed them together, my batter was dry and crumbly (like a streusel topping). I added 5 tablespoons of lemon juice and 4 tablespoons of 1% milk to get it to what was still a very thick batter. I also added the zest of one very large lemon. I will give this recipe another try because the end texture is very nice, but will add more lemon zest, more vanilla, and a sweet streusel topping of some sort to amp up the flavor next time.
     
  2. Delicious! The batter seemed really thick and I was worried that I did something wrong, but they came out great. Everyone enjoyed them. This. recipe is definitely a keeper
     
  3. These muffins are great. DH didn't really like the taste of the yogurt. For me I liked it. I used less sugar probably only 1/2 cup. I used half fresh blueberries and half frozen raspberries. Thanks Mille :) Made for I Recommend tag game
     
  4. These are stupendously tasty. We splurge on a 'premium' lemon yogurt for these, don't want to use one that's fake flavoured. It costs a little bit more but the results are decidedly worthwhile and besides we want to keep these a rare special treat. Love these muffins, they've always come out moist and tender. We make a point of NOT making them all the time so they remain "special".
     
  5. These are so yummy.Instead of the 2 cups of flour I used 1 cup white flour,1/2 cup whole wheat flour,1/4 cup wheat germ and 1/4 ground flax seeds.I also added a 1/2 tsp lemon extract and since so many people said the batter was dry I also added the juice of 1/2 lemon.The batter is very light and fluffy and makes a wonderful muffin.
     
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RECIPE SUBMITTED BY

Gavin "Miller" Duncan passed away November 12, 2004 in Laurel, MD from complications of a "broken" heart. The outpouring of support from the Recipezaar community while his health was declining was a huge comfort to him and even "perked him up" a bit in his final month. Miller was a huge asset to Recipezaar, not only due to his incredible collection of recipes, but his participation in the forums. Miller was known for his wonderful low-sodium recipes, his warmth, and last, but not least, his wicked, dry sense of humor. Liza at Recipezaar ********************************************************* No, the picture to the left is not me. It is, in fact, a picture of famous TV Chef Jamie Oliver (a/k/a Thpit Boy)’s grandfather, the late Sir Topaz McWhacker. Note the strong family resemblance, most noticeable in the nose, eyebrows, and general lack of cleanliness Legend has it that Topaz taught Thpit everything that he knows about whacking and about only washing and combing his hair twice a year. . Instead of the trivia that many Recipezaar members have displayed on their “About Me” pages, I thought it might be a tad more helpful if I were to provide some beneficial information that you can put to good practical use either in your own kitchen or when you are watching the antics of some celebrated TV chefs. So, for your enlightenment..... . . Chairman Kaga: When he says “Ion Shff”, he really means “Iron Chef” or, perhaps, “I need a Kleenex” . Chef Paula Deen: When she says “awl”, she really means “oil”. When she says “y’all”, she really means “everyone except m’all”. When she says “bring the water to a bawl”, I have no clue what she means - I thought you could only make a baby “bawl”. And, boys and girls, you can easily Deenize the sentences that you use in your very own kitchen, such as “All y’all can bawl your corn in olive awl or wrap it in aluminum fawl”. . Emeril Lagasse: When he says “confectionery sugar’, he really means “confectioners’ sugar”. When he says “pappa-reeka”, he really means “paprika”. When he says “inside of”, he really means “in”. When he says “a little”, he really means “a lot”. Have you ever tried to count the number of times he says “a little” during any given show? Don’t – it will drive you nuts. When he says “cardamin”, he really means “cardamom”. When he says “my water don’t come seasoned”, what he really means is “I need a new joke writer”. When he says “that www dot food thing”, he really means “I flunked Computerese 101”. . Iron Chef Morimoto: When he says “Foo Netwu”, he really means “Food Network”. . Dessert Dude Jacques Torres: When he says “I going”, he really means “I am going”. (The verb “to be” has apparently been deleted from the French language.) . Spit Boy Jamie Oliver: When he says “whack it in the oven”, he really means “I am into hot, kinky stuff”. When he says “Bob’s yer uncle”, what he really means is “you’d better ask your aunt how well she REALLY knew that mailman named Robert”. When he says “rocket”, he really means “an older weapon being used in Iraq”. When he says “Fewd Netwuk”, he really means “Food Network”. . Numerous chefs: When they say “codfish” and “tunafish”, what they really mean is “cod” and “tuna”, respectively. Please note that they use these terms so that you don’t go out and buy “codanimal” or “tunavegetable” by mistake. Having said that, I have no clue as to why they don’t refer to “troutfish”, “salmonfish”, “red snapperfish”, etc., etc. . Giggly-Wiggly Rachael Ray: When she says “EVOO”, she really means “don’t use BOCO (boring old corn oil)”. When she says “a little lettuce action going on”, she really means “with only 8 minutes left in the game, cabbages are still in the lead, but lettuces are making a strong comeback”. . Two Fat Ladies: When they say “I gwing”, they really mean “I am going” or “Sorry, but we have been watching too many episodes of Jacques Torres’ show”. . Please note that the above is not all-inclusive. If there are other celebrity chef words or phrases that have you stumped, please post an "ISO" message in the discussion forums and I will find the translation for you.
 
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