Blueberry-Lemon Muffins
Traditional blueberry muffins get a twist of lemon and a sweet glaze to earn top scores from our Test Kitchens.
Ingredients
- 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
Nutrition 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
How to Make It
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Preheat oven to 400°.
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. 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.
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. 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.
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. Bake at 400° for 17 to 18 minutes or until golden brown. Remove muffins from pan immediately; cool on a wire rack.
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. 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.
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