1. Preheat oven to 400 degrees.
2. Lightly spoon flour into dry measuring cups; level with a knife. Combine
flour and next 5 ingredients (flour through nutmeg) in a medium bowl; cut
in butter with a pastry blender or 2 knives until mixture resembles coarse
3. Combine buttermilk, egg, and rind; stir well with a whisk. Add to flour
mixture; stir just until moist. Gently fold in blueberries.
4. Spoon batter into 12 muffin cups coated with cooking spray. Bake at 400
degrees for 20 minutes or until the muffins spring back when lightly
touched. Remove muffins from pans immediately, and place on a wire rack to
5. Combine lemon juice and powdered sugar in a small bowl. Drizzle glaze
evenly over cooled muffins.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (95g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 45 (19%)|
|Amt Per Serving||% DV|
|Total Fat 5g||7 %|
|Saturated Fat 2.9g||15 %|
|Monounsaturated Fat 1.4g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 29.7mg||9 %|
|Sodium 400.8mg||14 %|
|Potassium 91mg||2 %|
|Total Carbohydrate 45.3g||13 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 44.3g|
|Protein 3.7g||5 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 238
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