Lemon-Glazed Buttermilk Blueberry Muffins

Makes 6 -12 muffins



2 1/2 cups flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 cup sugar

1/4 teaspoon salt

2 eggs, beaten*

1 cup buttermilk*

½ cup melted butter or 1/2 cup vegetable  oil

Juice of 1 lemon

1 teaspoon vanilla

1 1/2 cups blueberries


For the glaze:

½ cup powdered sugar

3 tbsp. lemon juice



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.



*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.
Printed from ComfortofCooking.blogspot.com