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:

Quickview
250k Calories
4g Protein
9g Total Fat
37g Carbs
2% Health Score
Limit These
Calories
250k
13%

Fat
9g
14%

  Saturated Fat
5g
34%

Carbohydrates
37g
13%

  Sugar
16g
18%

Cholesterol
49mg
17%

Sodium
194mg
8%

Get Enough Of These
Protein
4g
9%

Selenium
12µg
17%

Vitamin B1
0.23mg
15%

Folate
54µg
14%

Vitamin B2
0.21mg
12%

Manganese
0.25mg
12%

Phosphorus
98mg
10%

Vitamin B3
1mg
8%

Iron
1mg
8%

Vitamin A
319IU
6%

Calcium
56mg
6%

Fiber
1g
5%

Vitamin C
3mg
5%

Vitamin K
4µg
4%

Potassium
137mg
4%

Vitamin D
0.55µg
4%

Vitamin B5
0.34mg
3%

Copper
0.06mg
3%

Vitamin E
0.44mg
3%

Vitamin B12
0.17µg
3%

Zinc
0.4mg
3%

Magnesium
10mg
3%

Vitamin B6
0.04mg
2%

covered percent of daily need
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