Rating: 4 stars
34 Ratings
  • 5 star values: 12
  • 4 star values: 10
  • 3 star values: 8
  • 2 star values: 1
  • 1 star values: 3

Lemon-blueberry muffins, with a sour-sweet glaze and hint of nutmeg, are perfect any time of day.

Jean Kressy
Recipe by Cooking Light April 2003

Gallery

Credit: Photography: Becky Luigart-Stayner; Styling: Lydia DeGaris-Pursell

Recipe Summary

Yield:
1 dozen (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 5 ingredients (flour through nutmeg) in a medium bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal.

  • Combine buttermilk, egg, and rind; stir well with a whisk. Add to flour mixture; stir just until moist. Gently fold in blueberries.

  • Spoon batter into 12 muffin cups coated with cooking spray. Bake at 400° for 20 minutes or until the muffins spring back when lightly touched. Remove muffins from pans immediately, and place on a wire rack to cool.

  • Combine lemon juice and powdered sugar in a small bowl. Drizzle glaze evenly over cooled muffins.

  • Note: You can make these muffins up to 2 days ahead and glaze them the morning of the brunch.

Nutrition Facts

187 calories; calories from fat 23%; fat 4.8g; saturated fat 2.7g; mono fat 1.4g; poly fat 0.3g; protein 3.7g; carbohydrates 32.6g; fiber 1g; cholesterol 30mg; iron 1.1mg; sodium 264mg; calcium 59mg.
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