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

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

August 22, 2013

whitfordk's Review

October 16, 2011

mighttiemouse's Review

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

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

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

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

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.