ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Blueberry-Lemon Muffins

Oxmoor House
Prep time 22 mins
Cook time 20 mins
Other time 30 mins
Yield 12 servings (serving size: 1 muffin)
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

  1. Preheat oven to 400°.

  2. . 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.

  3. . 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.

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

  5. . 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.

Oxmoor House Healthy Eating Collection