If you’re a biscuit fan, Lemon-Blueberry Biscuits are perfect for spring! Whether you’re making a simple family breakfast or planning a spring brunch, these are great to add to your menu!
The biscuits taste best when they’re still warm from the oven, as most biscuits do, so you wouldn’t want to try making them the evening before your breakfast…they just wouldn’t be as good.
The Lemon Glaze on these biscuits make them extra yummy! They’re so flavorful that you don’t need any butter or jam with them—they’re great just as they are! But if you do like jam with your biscuits, go ahead and add a little butter and a small dollop of blueberry jam!
- 2 cups all-purpose unbleached flour
- 1/3 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup butter
- 1 egg, slightly beaten
- 1 (8-ounce) carton lemon yogurt
- 1 teaspoon lemon zest
- 1/2 teaspoon lemon juice
- 1 cup fresh or frozen blueberries
- 1 cup powdered sugar
- 1 teaspoon finely shredded lemon peel
- 1 teaspoon vanilla2
- Tablespoon lemon juice
- Preheat oven to 400˚F. Lightly grease a 12-cup regular-size muffin pan.
- In large bowl, stir together the flour, sugar, baking powder, baking soda, and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs; set aside.
- In small bowl, stir together the egg, yogurt, lemon zest, and lemon juice. Add this mixture to the flour mixture. Using a fork, stir just until moistened. Fold in blueberries.
- Divide batter evenly among the 12 muffin cups, and bake for 15 to 18 minutes (the tops brown on these quickly; the last few minutes of baking, I moved them from the center oven rack to the lower rack so the tops wouldn’t get too brown).
- Remove biscuits from muffin cups (they’ll actually look more like muffins than biscuits) to a wire rack. Drizzle Lemon Glaze over the biscuits, and serve warm.