STREAMING NOW: The Layover

Lemon Blueberry Muffins

sparkle sparkle

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“From Cooking Light 2004”
READY IN:
25mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 400°.
  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 2 knives until mixture resembles coarse meal.
  3. Combine buttermilk, egg, and rind; stir well with a whisk. Add to flour mixture; stir just until moist. Gently fold in blueberries.
  4. 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.
  5. Remove muffins from pans immediately, and place on a wire rack to cool.
  6. Combine lemon juice and powdered sugar in a small bowl. Drizzle glaze evenly over cooled muffins.
  7. Note: You can make these muffins up to 2 days ahead and glaze them the morning of the brunch.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: