Ingredients Jump to Instructions ↓

  1. 2 cups all-purpose flour

  2. 1/2 cup sugar

  3. 1 teaspoon baking powder

  4. 1/2 teaspoon baking soda

  5. 1/2 teaspoon salt

  6. 1/8 teaspoon ground nutmeg

  7. 1/4 cup butter

  8. 1 1/4 cups low-fat buttermilk

  9. 1 large egg

  10. 1 tablespoon grated lemon rind

  11. 1 cup blueberries

  12. cooking spray

  13. 1 tablespoon fresh lemon juice

  14. 1/2 cup powdered sugar

Instructions Jump to Ingredients ↑

  1. Preheat oven to 400°.

  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 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.

  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.


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