Hornick/Rivlin
Yield
1 dozen (serving size: 1 muffin)

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 5 ingredients (flour through salt) in a medium bowl. Stir in blueberries; make a well in center of mixture. Combine buttermilk, butter, rind, and egg; stir well with a whisk. Add to flour mixture; stir just until moist.

Step 3

Spoon batter into 12 muffin cups coated with cooking spray; sprinkle evenly with 1 tablespoon sugar. Bake at 400° for 20 minutes or until a wooden pick inserted in center comes out clean. Remove muffins from pans immediately; place on a wire rack.

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Ratings & Reviews

Easy and great

liz581
July 18, 2015
Very good recipe. Not too sweet. The finished muffins have good rounded tops. I hate when they run over on the muffin pan. I would not change anything except add different fruit to whatever is in season. 

SweetAsCanBe's Review

Jennifer50
August 22, 2013
N/A

whitfordk's Review

iveylane
October 16, 2011
N/A

mighttiemouse's Review

ejb1015
July 02, 2011
There muffins are good, but I would not say that they are my favorite muffin recipe. The lemon flavor is noticable, but soft at the same time. I made no changes to the recipe. I would make these again, but probably on a yearly basis.

Katiewasnthere's Review

whitfordk
January 25, 2011
These muffins are pretty average as far as blueberry muffins go. Their suprisingly simple to make though, which is always a plus in my book. I lacked fresh lemon zest though, so I used a teaspoon of pure lemon extract. This could've been the reason,I'm not sure, but there wasn't a very prominent flavor of lemon in the muffins. The cornmeal played out well with the blueberries, really liked the texture. Will definitely make again, maybe this time with a little more lemon juice.

ejb1015's Review

mighttiemouse
August 01, 2010
Delish! I love corn muffins, but what a nice addition with fresh blueberries and a hint of lemon flavor. I made it just a touch healthier by using only 1/3 cup sugar and substituing 1/2 cup whole wheat flour for 1/2 cup of the white flour. Came out great, and will certainly make again!

liz581's Review

SweetAsCanBe
February 21, 2010
These were great--not too sweet and very filling for the calories. I made them with fresh raspberries--which was excellent. I didn't have buttermilk, so I used 1/2 cup plain nonfat yogurt and 1/2 cup lowfat milk, and it didn't seem to hurt the recipe at all. I plan on freezing the leftovers. Highly recommended.

Jennifer50's Review

Katiewasnthere
June 16, 2009
These muffins are delicious. I followed the recipe exactly, except substituting a 1/2 tsp of lemon extract for the rind and following a reviewer's suggestion, adding extra blueberries. Delicious w/or w/o the drizzle on top, very moist. Sprayed the muffin tins w/Baker's spray, let them cool in the tins and came out perfectly.