Hi friends. I know I haven’t been around much lately; I apologize. Big things are happening in my life that demand my attention—which I can’t talk about here quite yet, but I promise to share soon. I hope I can make up for the unpredictability of my posting with these muffins. Try them and I’m sure you’ll forgive me. Let’s get to it.
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In my produce delivery this week, I received a gorgeous pint of local, organic blueberries. I’m not really a fan of blueberries in general, but these berries were just too beautiful to not be baked into something. I couldn’t just let my boyfriend shove them into his face all week without at least trying to bake something yummy with them! So, I asked him what his favorite blueberry-thing was, and he of course said muffins. I found a delicious-looking recipe on MyRecipes (originally from Oxmoor House’s healthy eating collection) and set to work, not really thinking that I’d be eating the fruits of my labor.
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However, as soon as I tasted the batter, I was in love. I’d happily eat these delicious lemony muffins without any blueberries in them, but I was surprised to find that I actually liked the muffins as a whole, blueberries and all! They’re light and lemony, with the tart and sweet bursts of blueberry goodness throughout. These are a great muffin to kick off summer, and the best part is, you can use any berry you like. Use the lemon muffin base and use your favorite berry. Raspberries would be great, or a mix of the two (perfect for a 4th of July party, am I right?). And of course, they’re stupid easy to make.
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Props to my boyfriend for his guest stint as the official amyBITES photographer!

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Neon blue windows aside, this is what you’ll need: flour, sugar, salt, baking soda, baking powder, an egg, butter, buttermilk, a lemon, powdered sugar, and of course, blueberries (about a cup).

First, combine your dry ingredients: sugar, flour, salt, baking soda and baking powder.

Now add in your blueberries and a tablespoon of lemon zest. Toss to combine.

Mixing in the blueberries at this stage means they get coated in flour, which prevents them from all sinking to the bottoms of your muffins.

Whisk together your buttermilk, melted butter, and your egg.

Make a well in the center of your dry ingredients and pour on your liquid. Mix until just combined—do not overmix! Let’s keep these muffins light and fluffy, not like a blueberry-flavored brick.

Avoid eating all the batter at this point. It’s difficult. Also, if you’re wondering why I haven’t used white whole wheat flour here (as I tend to do), it’s because this is a muffin with a delicate flavor and light color. Both would be compromised with whole wheat flour; even white whole wheat. I thought it was worth it to use all-purpose in this scenario.

Now distribute your batter evenly among 12 muffin cups. I used a silicone pan and no liners, but if you’re using a regular metal pan, I wouldn’t advise skipping the paper liners. Fruit muffins (especially blueberry) get ooey, gooey, and sticky in the oven and you’ll have a heckuva time getting those muffins out of their pan if you don’t use paper cups.

Bake at 400 for 17 to 18 minutes until they look a little something like this. While they cool a bit, mix up your glaze.

You can definitely skip the glaze if you like, but it’s a nice, easy finishing touch. I used about a third cup of powdered sugar and a teaspoon of lemon juice—the original recipe calls for a half cup of sugar, so you just have to use your judgment to get the right consistency. Just mix together until it’s a good, gooey consistency.

Drizzle the glaze on top of your muffins with a fork. Then devour.

I’m usually an advocate of shoving baked goods into my face when they’re still scalding hot from the oven, but in this case, I gotta say the muffins are better cool or even cold. When I bit into one that was still hot, I wasn’t a fan of the blueberries’ hot, oozey texture. However, when they cooled and firmed up, I loved them. That’s just a matter of preference though.

The point is: these muffins are awesome. A great way to kick off blueberry season. They’re light and fresh, with a summery taste. The texture is also wonderful; they’re perfectly fluffy and moist.And they make a great breakfast, snack, or dessert. Or all three. I won’t tell. Enjoy!
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Blueberry Lemon Muffins
From Oxmoor House
Makes 12 muffins
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• 2 cups all-purpose flour
• 2/3 cup granulated sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup fresh blueberries
• 1 tablespoon grated lemon rind, divided
• 3/4 cup low-fat buttermilk
• 3 tablespoons butter, melted
• 1 tablespoon fresh lemon juice, divided
• 1 large egg, lightly beaten
• Cooking spray
• 1/2 cup powdered sugar
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Preheat oven to 400°.
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Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients in a medium bowl; stir well with a whisk. Add blueberries and 2 teaspoons lemon rind; toss gently. Make a well in center of mixture.
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Combine buttermilk, butter, 1 teaspoon lemon juice, and egg in a bowl; stir well with a whisk.Add to flour mixture, stirring just until moist. Spoon batter into 12 muffin cups coated with cooking spray.
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Bake at 400° for 17 to 18 minutes or until golden brown. Remove muffins from pan immediately; cool on a wire rack.
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Combine powdered sugar, remaining 1 teaspoon lemon rind, and remaining 2 teaspoons lemon juice in a small bowl; stir until smooth. Drizzle glaze evenly over muffins.
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Nutrition Facts
Per muffin
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Calories: 184
Fat: 3.7g
Saturated fat: 1.7g
Protein: 3.4g
Carbohydrate: 34.8g
Cholesterol: 26mg
Iron: 1.2mg
Sodium: 206mg
Calories from fat: 18%
Fiber: 0.9g
Calcium: 57mg