Oxmoor House
Prep Time
22 Mins
Cook Time
20 Mins
Other Time
30 Mins
12 servings (serving size: 1 muffin)

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

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 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.

Oxmoor House Healthy Eating Collection

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Ratings & Reviews

Not quite right...

June 24, 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's Review

November 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's Review

July 31, 2012

Mickalei's Review

May 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's Review

March 24, 2012
GREAT!!! very easy to make. I made jumbo muffins a dash and go thing for breakfast. Enjoy!!!!