Blueberry Lemon Muffins

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

Prep time: 15 mins

Cook time: 20 mins

Total time: 35 mins

Serves: 12

An easy to make Blueberry muffins with hints of lemon and nutmeg.

Ingredients

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.

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