Photography: Becky Luigart-Stayner; Styling: Lydia DeGaris-Pursell
1 dozen (serving size: 1 muffin)

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

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 nutmeg) in a medium bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal.

Step 3

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

Step 4

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.

Step 5

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

Step 6

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

Ratings & Reviews

Lsteinberg's Review

November 20, 2010
These were great! The muffins were light and moist. The lemon flavor was there but not overwhelming - I might add a bit more next time. And the glaze, wow, it was delicious!

May 26, 2015
Ahhhhh! I just put them in the oven with paper baking cups because I didn't have any spray! Are they ruined?

itsgigi's Review

August 23, 2009
I made these for the first time tonight and they came out beautiful and with great flavor and texture. I do, however, think that they need an extra oomph...maybe a little extra salt or some lemon flavor, which I will try. I also had to make a bit of extra glaze as I didn't have quite enough for all 12 muffins. I will definitely make them again and think they would be wonderful on a brunch buffet table or included in a sweet basket for the holidays. One reader said they didn't even look good and surely she must have had a problem with her ovens as mine rose and browned perfectly.

SSayes's Review

November 27, 2011
These muffins are fabulous! They are not heavy, just light and full of flavor. You really must try them. Enjoy!

cfbrennan87's Review

May 16, 2011
Made blueberry muffins on a boring rainy saturday afternoon. The recipe is so quick and easy (almost too quick as i was bored a few mins later!). I made regular blueberry muffins, very moist, even after a few days! Didn't have buttermilk so used a little less of regular milk. Check out pictures on

EmmaRo's Review

February 17, 2012
Instead of buttermilk, I used regular milk soured with lemon juice. I skipped the glaze. Everyone enjoyed them and they were easy to make. I might add more zest next time.

BreakofDay's Review

January 09, 2010
I made this with chopped cranberries instead of blueberries and had no trouble with sinking berries. It just didn't seem sweet enough; if I use this recipe again I'll increase the sugar, perhaps with brown sugar. I made this for my family (husband and two teenage boys) and they thought the muffins were just "okay." If we had put honey or jam on the muffins before eating they probably would have been just right.

BaldinoL's Review

January 13, 2013

yogimom7's Review

May 23, 2009
Made these muffins with fresh local blueberries and lemons -- YUM! I think this will be our go-to blueberry muffin recipe from now on!

ktbibou95's Review

July 30, 2014
A very tasty, moist, and slightly sweet Recipe. I used Pastry Flour and made my own Buttermilk. Use 1 1/4 Cups of 2% Milk and 1 Tablespoon of Lemon Juice, Stir, and let this sit on the Counter for 10-15 Minutes (while you put together the Dry Ingredients). Also, make certain that your Fresh Blueberries are Rinsed and Air Dried. Finally, you should try the Lemon Glaze (but go light on it). This Recipe made 14 Muffins, too.