Traditional blueberry muffins get a twist of lemon and a sweet glaze to earn top scores from our Test Kitchens.
2 cups all-purpose flour
2/3 cup granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup fresh blueberries
1 tablespoon grated lemon rind, divided
3/4 cup low-fat buttermilk
3 tablespoons butter, melted
1 tablespoon fresh lemon juice, divided
1 large egg, lightly beaten
1/2 cup powdered sugar
How to Make It
Preheat oven to 400°.
. 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.
. 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.
. Bake at 400° for 17 to 18 minutes or until golden brown. Remove muffins from pan immediately; cool on a wire rack.
. 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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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.