Directions:
- 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.
- 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.
- Note: You can make these muffins up to 2 days ahead and glaze them the morning of the brunch.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 3451.21 Kcal (14450 kJ) | ||
| Calories from fat | 1194.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 132.78g | 204% | |
|---|---|---|---|
| Cholesterol | 365.22mg | 122% | |
| Sodium | 3962.51mg | 165% | |
| Potassium | 5248.66mg | 112% | |
| Total Carbs | 504.86g | 168% | |
| Sugars | 224.17g | 897% | |
| Dietary Fiber | 10.77g | 43% | |
| Protein | 63.04g | 126% | |
| Vitamin C | 27.5mg | 46% | |
| Vitamin A | 0.6mg | 19% | |
| Iron | 4.5mg | 25% | |
| Calcium | 864.6mg | 86% | |
| Amount Per 100 g | |||
| Calories | 282.06 Kcal (1181 kJ) | ||
| Calories from fat | 97.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.85g | 204% | |
|---|---|---|---|
| Cholesterol | 29.85mg | 122% | |
| Sodium | 323.84mg | 165% | |
| Potassium | 428.96mg | 112% | |
| Total Carbs | 41.26g | 168% | |
| Sugars | 18.32g | 897% | |
| Dietary Fiber | 0.88g | 43% | |
| Protein | 5.15g | 126% | |
| Vitamin C | 2.2mg | 46% | |
| Iron | 0.4mg | 25% | |
| Calcium | 70.7mg | 86% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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