- Calories 184
- Fat 3.7g
- Satfat 1.7g
- Protein 3.4g
- Carbohydrate 34.8g
- Cholesterol 26mg
- Iron 1.2mg
- Sodium 206mg
- Caloriesfromfat 18%
- Fiber 0.9g
- Calcium 57mg
Blueberry-Lemon Muffins
Oxmoor House
Traditional blueberry muffins get a twist of lemon and a sweet glaze to earn top scores from our Test Kitchens.
How to Make It
Step 1
Preheat oven to 400°.
Step 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.
Step 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.
Step 4
. Bake at 400° for 17 to 18 minutes or until golden brown. Remove muffins from pan immediately; cool on a wire rack.
Step 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
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fsbarbie's Review
I substituted with whole wheat pastry flour, raspberries and limes (it's what I had), and they turned out delicious. I will definitely be keeping this recipe.
bbritton's Review
N/A
Mickalei's Review
Way too dry with listed wet ingredients for both the muffins and glaze. I added 3/4 c. buttermilk to the muffin batter and milk enough to the glaze to make it drizzle-able. This made a still slight dry muffin with my substitution of 1 cup whole wheat for half the white flour. Not very lemony either.
BeverlyDear3's Review
GREAT!!! very easy to make. I made jumbo muffins a dash and go thing for breakfast.
Enjoy!!!!
Not quite right...