Lemon blueberry buttermilk muffins

My friend Elizabeth recently asked me for a muffin recipe. I had to think about that one for a minute because it’s been a while since I’ve made any. But it didn’t take me long to dig out one of my favorites. This is one for lemon blueberry buttermilk muffins. And since I’m sharing it with her, I’m going to share them with you as well.

Muffins are so commonplace place – you see them at Starbucks, McDonald’s and they’re a staple at most breakfast meetings. I think people take them for granted sometimes.  But a good muffin isn’t always easy to find. I’m of the opinion that if I’m going to eat something, it better be worth the calories.

I really enjoy the combination of lemons and blueberries. It’s a nice combination of sweet and tart all wrapped up in a muffin. I also love getting bursts of blueberry throughout as I’m eating my muffin. The buttermilk creates a wonderfully moist muffin. Who can argue with that?

These are super easy to make and perfect for brunches, bake sales or just keep a few around to have with your afternoon coffee or tea.

Lemon Blueberry Buttermilk Muffins

(Yield: 12 Muffins)


  • 2 cups all-purpose flour
  • 1/2 cup sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 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
  • 1 tablespoon fresh lemon juice
  • 1/2 cup icing sugar


  • Preheat the oven to 400F.
  • Line a muffin tray with paper liners or lightly spray with cooking spray.
  • Add flour, sugar, baking powder, baking soda, salt and nutmeg to a mixing bowl.
  • Using a pastry blender or your hands, cut the butter into the flour until the mixture resembles coarse meal.
  • Add the egg, buttermilk and lemon zest into a small bowl and stir with a whisk until well combined.  Pour the egg mixture into the flour mixture and stir until just combined. Gently fold in the blueberries.
  • Spoon the batter into the muffin tins and bake at 400F for 18-20 minutes or until the muffins spring back when lightly touched.
  • Remove the muffins from the pans and cool on a wire rack.
  • Mix the lemon juice and powdered sugar in a bowl and drizzle the glaze over the muffins once cooled.

(Source: Cooking Light Magazine, 2003)

Recipe notes: Be very careful not to over mix the muffin batter. It’s okay to have a few dry streaks in the batter. Over mixing results in a muffin that’s tough and chewy. You can make the muffins a day or two ahead of time and then glaze the muffins just before serving them.


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