Blueberry Lemon Muffins
A Kitchen Muse: 
Recipe type: breakfast, muffins, breads
Prep time: 
Cook time: 
Total time: 
Serves: 12
An easy to make Blueberry muffins with hints of lemon and nutmeg.
  • 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
  1. Preheat oven to 400°.
  2. Lightly spoon flour into dry measuring cups; level with a knife.
  3. 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.
  4. Combine buttermilk, egg, and rind; stir well with a whisk.
  5. Add to flour mixture; stir just until moist.
  6. Gently fold in blueberries.
  7. Spoon batter into 12 muffin cups coated with cooking spray.
  8. Bake at 400° for 20 minutes or until the muffins spring back when lightly touched.
  9. Remove muffins from pans immediately, and place on a wire rack to cool.
  10. Combine lemon juice and powdered sugar in a small bowl.
  11. Drizzle glaze evenly over cooled muffins.
  12. Note: You can make these muffins up to 2 days ahead and glaze them the morning of the brunch.
Recipe by A Muse in My Kitchen at