Nothing says Saturday morning like lemon blueberry muffins. Of course, nothing says cray-cray more than the woman who is up before the crack o’ dawn standing in the middle of her kitchen for a ten full minutes trying to decide what she wants to bake. This morning I settled on these little mouthfuls. And because it was in the wee hours of the morning, I added too much baking soda and had to double the recipe. Now we have enough muffins for days!
The first time I made these was for myself for Mother’s Day. I was feeling sorry for myself because I missed my family in HI and my kids were too little to make me Mother’s Day breakfast, so I made an elaborate brunch. Cooking and baking always make me feel better. By the time the meal was served, all traces of my pity party had vanished. The picture isn’t great because you can barely see the lemon glaze on the muffins. Yes, I glazed them straight out of the oven, and yes, I ate them piping hot. You should probably cool them first. 😉
The recipe is from Cooking Light. I went through a Cooking Light phase years ago. I subscribed to their magazines for a couple of years, but then I saw their annual cookbooks with all the pretty pictures at a Costco. I have five or maybe seven of them. They have some really great recipes. I tend to use the ones that call for ingredients I already have on hand. And…true confession: they call for low-fat this or non-fat that and I just use the real stuff; so I guess it’s not really cooking lightly. The ingredients for this recipe are pretty straightforward.
Lemon Blueberry Muffins from Cooking Light
- 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 butter
- 1 1/4 cups low-fat buttermilk
- 1 large egg
- 1 tablespoon grated lemon rind
- 1 cup blueberries
- Cooking spray
- 1 tablespoon fresh lemon juice
- 1/2 cup powdered sugar
- 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.