Name: Lemon Glazed Blueberry Muffins
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1/2 cup sugar; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1/8 teaspoon ground nutmeg; 1/4 cup butter; 1 1/4 cups fat free Hood buttermilk; 1 large egg; 1 tablespoon grated lemon rind; 1 cup blueberries; Cooking spray; 1 tablespoon fresh lemon juice; 1/2 cup powdered sugar

Lemon Glazed Blueberry Muffins

It's been a minute since I've been able to join the Muffin Monday crew. I got a nice crop of blueberries this year so I pulled out my recipe card for these Lemon Blueberry Muffins from Cooking Light.

These are made using the standard format, first combining the dry ingredients. The dry ingredients are flour, sugar, baking powder, baking soda, salt and nutmeg (ignore the lemon, I obviously needed more coffee).

The butter gets cut into the dry ingredients and I'm all about shortcuts. I hate that whole "cut in with 2 knives" business. I put the dry ingredients in the food processor, added in the cubed butter and pulsed it.

For the wet ingredients, buttermilk, lemon zest and an egg. Whisk those together in a bowl and set aside.

I always toss fruit with a little bit of the dry ingredients before adding them to the batter.

Add the wet ingredients into the dry and combine just until moistened. Then gently fold in the blueberries and any of the dry ingredients that didn't stick to them.

You can bake them directly in the tins but I almost always use muffin liners. To make sure my batter is evenly distributed, I use a large cookie scoop. I added a few more blueberries to the top so it's very clear what kind they are.

Normally I'd sprinkle the tops of the muffins with some turbinado sugar but since these are glazed I skipped it. The glaze is simply lemon juice and confectioner's sugar whisked together until combined.

These are also great with raspberries or you can change up the citrus. We like orange with blackberries or lime with cherries. I've been making these for over a decade now and you'd never guess they were "light."

Thanks so much to Stacy for hosting #MuffinMonday and to all the other awesome bloggers who shared recipes today, be sure to go check out what they made using the links down below!

Lemon Glazed Blueberry Muffins

Author: Jolene's Recipe Journal

Ingredients

2 cups all-purpose flour
1/2 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/8 teaspoon ground nutmeg
1/4 cup butter
1 1/4 cups fat free Hood buttermilk
1 large egg
1 tablespoon grated lemon rind
1 cup blueberries
Cooking spray

Glaze (Double if you're dip and flipping as is if you just drizzle it on)

2 tablespoons fresh lemon juice
1 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. ( I used the food processor)
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.

Notes

Source: Cooking Light, APRIL 2003

Recommended Products

Wilton Perfect Results Muffin Pan

Oxo Good Grips Large Scoop

Microplane Premium Classic Series Zester Grater

Other recipes you may enjoy:

Cinnamon Crumb Muffins

Chocolate Chip Banana Muffins

Cranberry Orange Muffins

blueberries, lemon

Muffins, Breakfast, Dessert

American

#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all of our lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday, can be found on our home page.