My daughter came home yesterday with a little pint of hand picked blueberries.
A little box of jewels!
We deliberated as to what to do with them…pancakes or muffins?
Muffins won unanimously. They last longer and boy, did I have a great recipe for them!
It’s fragrant with the addition of lemon zest and nutmeg.
Topped with swirls of a lemon glaze.
All very easy.
Easy like a Sunday morning.
What I was making a year ago: MOCHA MARTINIS!
Blueberry Lemon Muffins
A Kitchen Muse: adapted from Cooking Light
Recipe type: breakfast, muffins, breads
- 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
- 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.