Blueberry-Lemon Muffins

Traditional blueberry muffins get a twist of lemon and a sweet glaze to earn top scores from our Test Kitchens.

Yield: 12 servings (serving size: 1 muffin)
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Cook Time:
Prep Time:
Other: 30 Minutes

Nutritional Information

Amount per serving
  • Calories: 184
  • Fat: 3.7g
  • Saturated fat: 1.7g
  • Protein: 3.4g
  • Carbohydrate: 34.8g
  • Cholesterol: 26mg
  • Iron: 1.2mg
  • Sodium: 206mg
  • Calories from fat: 18%
  • Fiber: 0.9g
  • Calcium: 57mg

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

Preparation

  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.
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