These lemon blueberry buttermilk muffins are sweet and moist, with a tart lemon glaze. They’re the perfect muffins to serve with breakfast or tea!
Preheat the oven to 375, and butter a 12-cup muffin pan. Measure out the flour by spooning it into a measuring cup and leveling it off with the flat edge of a knife. In a bowl, combine the flour with the sucanat, salt, baking powder, and the grated rind of both lemons.
Recipe from RichlyRooted.com