Recipe: Lemon and Blueberry Muffins

Lemon Blueberry Muffins

makes 12 muffins

While the bacon and egg muffins recipe I posted a few weeks ago was pretty good, I don’t know if I’ve ever made a muffin that was as good as these lemon and blueberry muffins. If you’re a fan of blueberry muffins, then you MUST give these a try!

Ingredients

  • 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 chilled butter, cut into small pieces
  • 1 1/4 cups low-fat buttermilk (or you can make your own using 1 Tablespoon lemon juice per 1 cup of 1% milk)
  • 1 Tablespoon grated lemon rind
  • 1 large egg, lightly beaten
  • 1 cup fresh blueberries
  • Cooking spray
  • 1 Tablespoon fresh lemon juice
  • 1/2 cup powdered sugar

lemon blueberry muffins ingredients

Directions

1. Preheat over to 400 degrees F.

2. Spoon flour into dry measuring cup and level off with a knife. Dump flour into a medium-large bowl and combine with sugar, baking powder, baking soda, salt, and nutmeg.

3. Add the butter to the flour mixture and cut in using a pastry blender or 2 knives. Make a well in the center of the mixture.

4. In a separate bowl or measuring cup, combine buttermilk, lemon rind, and egg. Stir with a whisk until well mixed.

5. Add buttermilk mixture to the flour and stir until it’s well blended. After that, add the blueberries and fold them in.

6. Prepare a muffin tin by coating it with cooking spray and then spoon the batter into 12 muffin cups.

7. Bake at 400 degrees F for 20 minutes. Remove muffins immediately when done and place them on a wire rack to cool.

8. In a small bowl, combine the lemon juice and powdered sugar. Stir until it’s mixed well and drizzle the glaze over the cooled muffins.

lemon blueberry muffins

You can thank me later.

Original recipe found at CookingLight

About the Author

By , on Jan 16, 2013
Andy Tenton
Andy is a 30-something New Yorker who turned his financial life around. He took charge of his finances, got out of debt, and is now working his way toward financial success. He is the publisher of WorkSaveLive.com.

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{26 Comments}

  1. Words can not express how excellent those muffins look. If I had all of those ingredients right now, I’d quit what I was doing and make them immediately. I pinned the recipe to Pinterest to save for later.

  2. Catherine says:

    I love lemon blueberry muffins, these look great! Thanks so much for sharing, recipe will come in handy during blueberry picking season (I live about an hour from the ‘blueberry capital of Canada’)

  3. I looooove muffins! Unfortunately that is why I won’t be making these 🙁 I’d eat way too many way too fast!

  4. Well I’m hungry now!

  5. I’m a fan of both lemon and blueberry. When I make a lemon pound cake I like to boil water, sugar and lemon juice and rind to make a syrup. I use a long skewer and poke holes in the muffin or cake and drizzle the syrup in it to make super moist. This looks excellent and I also make my own buttermillk.. super easy and i’m sure many will appreciate the tip you pointed out. Cheers

  6. Lemon and blueberry, almost like eating fruit, right?

  7. Pauline says:

    They look heavenly! No blueberries here, but I am thinking blackberries could do the job!

  8. I just gained weight looking at those. I am laying off the carbs right now. Damn.

  9. These look awesome Andy. I am going to have to try them this weekend.

  10. Oh wow…definitely adding these to my list based on pictures alone! 🙂

  11. I love blueberry muffins and these sound even better. There might be some baking in my future!

  12. Mackenzie says:

    Oh. My. Gosh. These look soooooo good! I will be making them 🙂

  13. Wow, that seems like a lot of ingredients for a muffin. But good call for mentioning how to make buttermilk. Since you already have the lemon, it’s a lot more frugal than going out and buying another ingredient.

    • Andy says:

      There are quite a few ingredients but I’m not sure I’d change a thing. These lemon blueberry muffins were amazing!

  14. Michelle says:

    Please just come over to my house and make me food! 🙂

  15. Thad says:

    Substitute Spelt flour for all-purpose and you have a wheat free (not gluton free) muffin that tastes even better! I guarantee it!

  16. AverageJoe says:

    That glaze on top is killer. I don’t get to make all of your recipes but I did make the bacon and egg muffins and really liked them.

  17. Ooo this sounds delicious. I just recently got back into baking, these look like they should make it onto my “try it next” list!

    • Andy says:

      I’m a big blueberry muffin fan and these were the best I’ve EVER had…and I’m not just saying that because I posted them here.

  18. Ok, you just officially made me hungry Andy! 😉 This recipe is definitely going to my wife. We actually use Cooking Light recipes quite a bit and found to like quite a few of them.

    • Andy says:

      We’ve been trying a few of them recently as Mrs. WSL just picked up their cookbook from the library. These muffins were GREAT and I have a fun lasagna roll-up coming from them in a few weeks.

  19. Julie@ The Family CEO says:

    These look and sound wonderful! I can’t wait to try them!

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