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Prep Time: 22 Minutes Cook Time: 20 Minutes |
Ready In: 42 Minutes Servings: 12 |
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Traditional blueberry muffins get a twist of lemon and a sweet glaze to earn top scores from our Test Kitchens. Ingredients:
2 cups all-purpose flour |
2/3 cup granulated sugar |
1 1/2 teaspoons baking powder |
1/2 teaspoon baking soda |
1/4 teaspoon salt |
1 cup fresh blueberries |
1 tablespoon grated lemon rind, divided |
3/4 cup low-fat buttermilk |
3 tablespoons butter, melted |
1 tablespoon fresh lemon juice, divided |
1 large egg, lightly beaten |
cooking spray |
1/2 cup powdered sugar |
Directions:
1. Preheat oven to 400°.
2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients in a medium bowl; stir well with a whisk. Add blueberries and 2 teaspoons lemon rind; toss gently. Make a well in center of mixture.
3. Combine buttermilk, butter, 1 teaspoon lemon juice, and egg in a bowl; stir well with a whisk.Add to flour mixture, stirring just until moist. Spoon batter into 12 muffin cups coated with cooking spray.
4. Bake at 400° for 17 to 18 minutes or until golden brown. Remove muffins from pan immediately; cool on a wire rack.
5. Combine powdered sugar, remaining 1 teaspoon lemon rind, and remaining 2 teaspoons lemon juice in a small bowl; stir until smooth. Drizzle glaze evenly over muffins.
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