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Lemon-Blueberry Muffins

Photography: Becky Luigart-Stayner; Styling: Lydia DeGaris-Pursell
Yield 1 dozen (serving size: 1 muffin)
Lemon-blueberry muffins, with a sour-sweet glaze and hint of nutmeg, are perfect any time of day.

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

Nutrition Information

  • calories 187
  • caloriesfromfat 23 %
  • fat 4.8 g
  • satfat 2.7 g
  • monofat 1.4 g
  • polyfat 0.3 g
  • protein 3.7 g
  • carbohydrate 32.6 g
  • fiber 1 g
  • cholesterol 30 mg
  • iron 1.1 mg
  • sodium 264 mg
  • calcium 59 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 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.