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.

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 5 ingredients (flour through nutmeg) in a medium bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal.

Step 3

Combine buttermilk, egg, and rind; stir well with a whisk. Add to flour mixture; stir just until moist. Gently fold in blueberries.

Step 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.

Step 5

Combine lemon juice and powdered sugar in a small bowl. Drizzle glaze evenly over cooled muffins.

Step 6

Note: You can make these muffins up to 2 days ahead and glaze them the morning of the brunch.

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