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

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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.

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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