An easy to make Blueberry muffins with hints of lemon and nutmeg.
Ingredients
2 cups all-purpose flour
½ cup sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
⅛ teaspoon ground nutmeg
¼ cup butter
1¼ cups low-fat buttermilk
1 large egg
1 tablespoon grated lemon rind
1 cup blueberries
Cooking spray
1 tablespoon fresh lemon juice
½ cup powdered sugar
Instructions
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.
Adorable muffins! I like this raspberry – lemon mix. I found your blog yesterday for the first time! I really like them. Best regards
Many thanks!
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