Blueberry-Lemon Muffins

Blueberry-Lemon MuffinsRecipe
Oxmoor House
Traditional blueberry muffins get a twist of lemon and a sweet glaze to earn top scores from our Test Kitchens.


12 servings (serving size: 1 muffin)

Recipe from

Oxmoor House

Recipe Time

Prep: 22 Minutes
Cook: 20 Minutes
Other: 30 Minutes

Nutritional Information

Calories 184
Fat 3.7 g
Satfat 1.7 g
Protein 3.4 g
Carbohydrate 34.8 g
Cholesterol 26 mg
Iron 1.2 mg
Sodium 206 mg
Caloriesfromfat 18 %
Fiber 0.9 g
Calcium 57 mg


2 cups all-purpose flour
2/3 cup granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup fresh blueberries
1 tablespoon grated lemon rind, divided
3/4 cup low-fat buttermilk
3 tablespoons butter, melted
1 tablespoon fresh lemon juice, divided
1 large egg, lightly beaten
Cooking spray
1/2 cup powdered sugar


Preheat oven to 400°.

. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients in a medium bowl; stir well with a whisk. Add blueberries and 2 teaspoons lemon rind; toss gently. Make a well in center of mixture.

. Combine buttermilk, butter, 1 teaspoon lemon juice, and egg in a bowl; stir well with a whisk.Add to flour mixture, stirring just until moist. Spoon batter into 12 muffin cups coated with cooking spray.

. Bake at 400° for 17 to 18 minutes or until golden brown. Remove muffins from pan immediately; cool on a wire rack.

. Combine powdered sugar, remaining 1 teaspoon lemon rind, and remaining 2 teaspoons lemon juice in a small bowl; stir until smooth. Drizzle glaze evenly over muffins.