Recipe

Lemon-blueberry Muffins Recipe

Add Step-by-Step Photos	Donnaja1231 / All my dishes 2 years, 8 months ago A light lemon and blueberry muffin. High on taste low on fat. Prep:15m Cook:20m Servings:12	Donnaja1231
	blueberries lemon muffin

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Ingredients

2 cups all-purpose flour

1/2 cup sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/8 teaspoon ground nutmeg

1/4 cup butter

1 1/4 cups low-fat buttermilk

1 large egg

1 tablespoon grated lemon rind

1 cup blueberries

Cooking spray

1 tablespoon fresh lemon juice

1/2 cup powdered sugar

Directions

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.

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Comments

lovingmybabbyalways 12 months ago said:
Yum not only my fav bluberry muffins but lemon blueberry muffins MUST TRY ASAP.

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Alterations

nefan 2 years, 4 months ago said:
I am on a quest for the best blueberry muffin recipe. I will be sure to try yours. Here is a variation I found in my quest. My recipe is similar, but changes the amounts of the following ingredients:

2 tsp baking powder
½ c butter
¾ c sugar
Juice of whole lemon
½ c milk
1 ½ c blueberries
4 egg whites (instead of 1 large egg)

The key difference are the egg whites. The batter is light & fluffy and the blueberries don’t sink to the bottom of the muffin.