Lemon-Blueberry Muffins

You can make these muffins up to 2 days ahead of time. Glaze the day they will be served.
Course Breakfast
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12
Calories 187 kcal
Author Jean Kressy, Cooking Light 2003


  • 2 cups all-purpose flour
  • 1/2 cup sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground nutmeg
  • 1/4 cup butter
  • 1 1/4 cup low-fat buttermilk
  • 1 large large egg
  • 1 tablespoon grated lemon rind 1 cup blueberries
  • 1 cup blueberries (fresh or frozen)
  • Cooking Spray
  • 1 tablespoon fresh lemon juice
  • 1/2 cup powered sugar


  1. Preheat oven to 400 degrees
    Lemon Blueberry Muffins
  2. 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 fork) until mixture resembles coarse meal.
  3. Combine buttermilk, egg, and rind; stir well with a whisk. Add to flour mixture; stir just until moist.
  4. GENTLY fold in blueberries with a spoon or fork - be careful not to over mix or the batter will turn blue-gray!
  5. Spoon batter into 12 muffin cups coated with cooking spray. You can also use small muffin tins.
  6. Bake at 400 degrees for 20 minutes or until the muffins spring back when lightly touched or a toothpick inserted comes out clean.
  7. Remove muffins from pans immediately, and place on wire rack to cool.
  8. Combine lemon juice and powdered sugar in a bowl. Drizzle glaze evenly over cooled

Recipe Notes

Nutrition Information: Calories 187; Fat 4.8g; (sat 2.7g, mono 1.4g, poly 0.3g); Protein 3.7g; Carb 32.6g; Fiber 1g; Chol 30 mg; Iron 1.1mg; Sodium 264 mg; Calcium 59 mg