Lemon-Glazed Buttermilk Blueberry Muffins
Lemon-Glazed Buttermilk Blueberry Muffins is a lacto ovo vegetarian recipe with 12 servings. This morn meal has 250 calories, 4g of protein, and 9g of fat per serving. For 43 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. 88 people have made this recipe and would make it again. It is brought to you by The Comfort of Cooking. Head to the store and pick up baking powder, powdered sugar, salt, and a few other things to make it today. From preparation to the plate, this recipe takes about 45 minutes. With a spoonacular score of 27%, this dish is rather bad. Try Glazed Lemon Blueberry Muffins, Lemon-glazed Blueberry Donut Muffins, and Buttermilk Blueberry Muffins for similar recipes.
Servings: 12
Ingredients:
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 1/2 cups blueberries
½ cup melted butter or 1/2 cup vegetable oil
1 cup buttermilk*
2 eggs, beaten*
2 1/2 cups flour
Juice of 1 lemon
2 Tbsp. lemon juice
1/2 cup powdered sugar
1/4 teaspoon salt
1/2 cup sugar
1 teaspoon vanilla
Equipment:
muffin liners
wire rack
whisk
bowl
oven
Cooking instruction summary:
Preheat oven to 400 degrees F.Sift dry ingredients together in a large bowl. In another bowl, whisk eggs, buttermilk, butter or oil, lemon juice and vanilla. Make a well in the dry ingredients and pour in liquid ingredients, mixing quickly.Fold in blueberries. Spoon batter into greased muffin cups, almost to the top of each cup, and bake for 20 -30 minutes, or until golden brown. Wait a few minutes and then transfer muffins to a wire rack to cool.In a small bowl, whisk powdered sugar and lemon juice until it is the consistency of thin icing. Brush each muffin top with about 1 tsp. of the glaze.Enjoy!*Tip: For a low-fat, low-cholesterol muffin with the same great flavor, try these tips...Instead of buttermilk, substitute 1 cup almond, rice or soy milk.Instead of egg, make a flax seed "egg." Use 1 tbsp. milled flax seed and 3 tbsp. water. Mix and then let sit for 10 minutes or so (it fluffs), and add to mixture. You can use this as a substitute for eggs in just about any dish.
Step by step:
1. Preheat oven to 400 degrees F.Sift dry ingredients together in a large bowl. In another bowl, whisk eggs, buttermilk, butter or oil, lemon juice and vanilla. Make a well in the dry ingredients and pour in liquid ingredients, mixing quickly.Fold in blueberries. Spoon batter into greased muffin cups, almost to the top of each cup, and bake for 20 -30 minutes, or until golden brown. Wait a few minutes and then transfer muffins to a wire rack to cool.In a small bowl, whisk powdered sugar and lemon juice until it is the consistency of thin icing.
2. Brush each muffin top with about 1 tsp. of the glaze.Enjoy!*Tip: For a low-fat, low-cholesterol muffin with the same great flavor, try these tips...Instead of buttermilk, substitute 1 cup almond, rice or soy milk.Instead of egg, make a flax seed "egg." Use 1 tbsp. milled flax seed and 3 tbsp. water.
3. Mix and then let sit for 10 minutes or so (it fluffs), and add to mixture. You can use this as a substitute for eggs in just about any dish.
Nutrition Information:
covered percent of daily need
