Wednesday, April 20, 2011

Glazed Lemon Blueberry Muffins

These muffins will be a great hit at your next special event.  The tart glaze really adds a sweet twist.

  • 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, softened
  • 1 1/4 cups low-fat buttermilk
  • 1 large egg
  • 1 tablespoon grated lemon rind
  • 2 TBS lemon juice
  • 1 cup blueberries
  • Glaze
  • 1 tablespoon fresh lemon juice
  • 1/2 cup powdered sugar

Step 1:
Preheat oven to 400°.  Combine flour, sugar, baking powder, baking soda, slat and nutmeg in a medium bowl.

Step 2:
 Cut in butter with a pastry blender or 2 fork until mixture resembles coarse meal.

Step 3:
Combine buttermilk, egg, lemon juice and rind; stir well with a whisk.

Step 4:
 Add to flour mixture; stir just until moist. Gently fold in blueberries.

  • Spoon batter into 12 muffin cups greased and sprinkled with sugar or if you use liners make sure to spray your liners with cooking spray. Bake at 400° for 15-18 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.

1 comment:

  1. I can't look at your webpage without drooling :o) Yummy, again.