Lemon-Blueberry Muffins – a delicious recipe with flour, sugar, baking powder, baking soda, salt, ground nutmeg. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 400u00b0.
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.
3
Combine buttermilk, egg, and rind; 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 400u00b0 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.
5
Combine lemon juice and powdered sugar in a small bowl. Drizzle glaze evenly over cooled muffins.
6
Note: You can make these muffins up to 2 days ahead and glaze them the morning of the brunch.
1044
kcal
Calories
72
g
Fat
93
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 14 ingredients. The key ingredients include: 2 cups all-purpose flour, 1/2 cup sugar, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and more.
Yes, Lemon-Blueberry Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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