Lemon-blueberry muffins, with a sour-sweet glaze and hint of nutmeg, are perfect any time of day.
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
1 tablespoon fresh lemon juice
1/2 cup powdered sugar
How to Make It
Preheat oven to 400°.
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.
Combine buttermilk, egg, and rind; stir well with a whisk. Add to flour mixture; stir just until moist. Gently fold in blueberries.
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.
Combine lemon juice and powdered sugar in a small bowl. Drizzle glaze evenly over cooled muffins.
Note: You can make these muffins up to 2 days ahead and glaze them the morning of the brunch.
The recipe calls for too much salt, baking powder, and baking soda. I had to add extra sugar and lemon juice to mask the saltiness. Otherwise, they are extremely moist and delightful. I will try the frosting tomorrow. :)
A very tasty, moist, and slightly sweet Recipe. I used Pastry Flour and made my own Buttermilk. Use 1 1/4 Cups of 2% Milk and 1 Tablespoon of Lemon Juice, Stir, and let this sit on the Counter for 10-15 Minutes (while you put together the Dry Ingredients). Also, make certain that your Fresh Blueberries are Rinsed and Air Dried. Finally, you should try the Lemon Glaze (but go light on it). This Recipe made 14 Muffins, too.
I decided to turn these into mini muffins and it was only so-so effective. They were slightly deformed and the blueberries were too big for the smaller size of the muffin. The taste was good - not so sweet like other posters mentioned - and the glaze was just enough to add a touch of sweetness. Everyone seemed to like them but they were not the prettiest muffins. I realize that the issues may be my fault and not the recipe but overall I wasn't super impressed.
My first thought was... something is wrong with these muffins. I had taken a bite of a cooled muffin BEFORE adding the lemon sugar glaze. I decided to glaze them anyway and tried again... WOW... HUGE difference. The muffin itself is a very bland flavor, not sweet at all... so once you add the sweet and tart glaze to it... they work well together! Please make sure you try this with the glaze!!!! ALso: apparently there's a reason it didn't say you can use paper baking cups--- the muffin stuck to them! :-/
I never really write reviews, but I had to for this recipe. I was extremely disappointed with these muffins. The only highlight was the lemon glaze because the muffin itself was flavorless, despite the fact that I doubled the amount of nutmeg and added some ginger. To render these muffins edible, I added some flavor by mixing up a ginger-lemon cream cheese frosting. Without the frosting, these muffins just tasted like flour. The texture was quite nice, but I just couldn't stand the taste.