Lemon-Blueberry Muffins

Photography: Becky Luigart-Stayner; Styling: Lydia DeGaris-Pursell

Lemon-blueberry muffins, with a sour-sweet glaze and hint of nutmeg, are perfect any time of day.

Yield: 1 dozen (serving size: 1 muffin)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 187
  • Calories from fat: 23%
  • Fat: 4.8g
  • Saturated fat: 2.7g
  • Monounsaturated fat: 1.4g
  • Polyunsaturated fat: 0.3g
  • Protein: 3.7g
  • Carbohydrate: 32.6g
  • Fiber: 1g
  • Cholesterol: 30mg
  • Iron: 1.1mg
  • Sodium: 264mg
  • Calcium: 59mg

Ingredients

  • 2 cups all-purpose flour
  • 1/2 cup sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground nutmeg
  • 1/4 cup butter
  • 1 1/4 cups low-fat buttermilk
  • 1 large egg
  • 1 tablespoon grated lemon rind
  • 1 cup blueberries
  • Cooking spray
  • 1 tablespoon fresh lemon juice
  • 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 5 ingredients (flour through nutmeg) in a medium bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal.
  3. Combine buttermilk, egg, and rind; stir well with a whisk. Add to flour mixture; stir just until moist. Gently fold in blueberries.
  4. Spoon batter into 12 muffin cups coated with cooking spray. Bake at 400° for 20 minutes or until the muffins spring back when lightly touched. Remove muffins from pans immediately, and place on a wire rack to cool.
  5. Combine lemon juice and powdered sugar in a small bowl. Drizzle glaze evenly over cooled muffins.
  6. Note: You can make these muffins up to 2 days ahead and glaze them the morning of the brunch.
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