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Lemon Blueberry Muffins

Healthy.Eater's picture
For muffins
  All purpose flour 9 Ounce (1 Cups)
  Sugar 1⁄2 Cup (8 tbs)
  Baking powder 1 Teaspoon
  Baking soda 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Ground nutmeg 1⁄8 Teaspoon
  Butter 1⁄4 Cup (4 tbs)
  Low-fat buttermilk 1 1⁄4 Cup (20 tbs)
  Grated lemon rind 1 Tablespoon
  Egg 1 Large
  Fresh blueberries 1 Cup (16 tbs)
  Cooking spray 1
For glaze
  Fresh lemon juice 1 Tablespoon
  Powdered sugar 1⁄2 Cup (8 tbs)

1. Preheat oven to 400°.
2. To prepare muffins, lightly spoon flour into dry measuring cups, level with a knife. Combine flour and next 5 ingredients (through nutmeg) in a medium bowl, cut in butter with a pastry blender or
2 knives until mixture resembles coarse meal.
3. Combine buttermilk, rind, and egg, stir well with a whisk. Add to flour mixture, stir just until moist. Gently fold in blueberries.
4. Spoon batter into 12 muffin cups coated with cooking spray. Bake at 400° for 20 minutes or until muffins spring back when lightly touched. Remove muffins from pans immediately, cool on a wire rack.
5. To prepare glaze, combine lemon juice and powdered sugar in a small bowl. Drizzle glaze evenly over cooled muffins.

Recipe Summary

Difficulty Level: 
Very Easy

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