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How to make it

  • Preheat oven to 400°.
  • 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.

Reviews & Comments 2

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    " It was excellent "
    jett2whit ate it and said...
    Yum! Nothing like a great muffin recipe :) I like the addition of lemon
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    " It was excellent "
    lovingmybabbyalways ate it and said...
    Yum not only my fav bluberry muffins but lemon blueberry muffins MUST TRY ASAP.
    Was this review helpful? Yes Flag

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