Total Time
Prep 10 mins
Cook 15 mins

From Cooking Light 2004

Ingredients Nutrition


  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.