Lemon Blueberry Muffins

Calories: 187 Calories from fat: 23% Fat: 4.8g Saturated fat: 2.7g Monounsaturated fat: 1.4g Polyunsaturated fat: 0.3g Protein: 3.7g Carbohydrate: 32.6g Fiber: 1g Cholesterol: 30mg Iron: 1.1mg Sodium: 264mg Calcium: 59mg
Lemon Blueberry Muffins
Lemon Blueberry Muffins

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

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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