Blueberry-Lemon Muffins

Name: Blueberry-Lemon Muffins
Prep time: 22 min
Cook time: 20 min
Total time: 72 min
Yield: 12 servings (serving size: 1 muffin)
Ingredients: 2 cups all-purpose flour; ⅔ cup granulated sugar; 1 ½ teaspoons baking powder; ½ teaspoon baking soda; ¼ teaspoon salt; 1 cup fresh blueberries; 1 tablespoon grated lemon rind, divided; ¾ cup low-fat buttermilk; 3 tablespoons butter, melted; 1 tablespoon fresh lemon juice, divided; 1 large egg, lightly beaten; Cooking spray; ½ cup powdered sugar

5 Ratings
4 Reviews

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

Recipe by Oxmoor House January 2006

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Credit: Oxmoor House

Recipe Summary

prep:

22 mins

cook:

20 mins

additional:

30 mins

total:

1 hr 12 mins

Yield:

12 servings (serving size: 1 muffin)

Nutrition Info

Directions

Step 1
Preheat oven to 400°.

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Step 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.
Step 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.
Step 4
. Bake at 400° for 17 to 18 minutes or until golden brown. Remove muffins from pan immediately; cool on a wire rack.
Step 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.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

Per Serving:

184 calories; fat 3.7g; saturated fat 1.7g; protein 3.4g; carbohydrates 34.8g; cholesterol 26mg; iron 1.2mg; sodium 206mg; calories from fat 18%; fiber 0.9g; calcium 57mg.

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Nswafford

06/23/2015

I have to agree with Mickalei. It was way too dry with the amount of buttermilk the recipe calls for. I had to add at least 1/2 a cup. After I added buttermilk they turned out great.

fsbarbie

11/01/2013

I substituted with whole wheat pastry flour, raspberries and limes (it's what I had), and they turned out delicious. I will definitely be keeping this recipe.

bbritton

07/31/2012

Mickalei

05/20/2012

Way too dry with listed wet ingredients for both the muffins and glaze. I added 3/4 c. buttermilk to the muffin batter and milk enough to the glaze to make it drizzle-able. This made a still slight dry muffin with my substitution of 1 cup whole wheat for half the white flour. Not very lemony either.

BeverlyDear3

03/24/2012

GREAT!!! very easy to make. I made jumbo muffins a dash and go thing for breakfast. Enjoy!!!!

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Blueberry-Lemon Muffins

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Recipe Summary

Ingredients

Directions

Source

Nutrition Facts

Reviews (4)

All Reviews for Blueberry-Lemon Muffins

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Blueberry-Lemon Muffins

Gallery

Recipe Summary

Ingredients

Directions

Source

Nutrition Facts

Reviews (4)

All Reviews for Blueberry-Lemon Muffins