Rating: 3.5 stars
5 Ratings
  • 1 star values: 0
  • 2 star values: 2
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 2

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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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)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°.

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  • . 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.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

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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