Lemon Blueberry Muffins

By doodanger

You can make these muffins up to 2 days ahead and glaze them the morning of the brunch>

Ingredients

• 2 cups flour
• 1/2 c. sugar
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 1/8 tsp. ground nutmeg
• 1/4 c. butter
• 1 1/4 c. buttermilk
• 1 large egg
• 1 tbsp. grated lemon rind
• 1 c. blueberries
• cooking spray
• 1 tbsp. fresh lemon juice
• 1/2 c. powderd sugar

Preparation

Step 1

Preheat oven to 400F

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 meal.

Combine buttermilk, egg and rind; stir well with a whisk. Add to flour mixture; stir just until moist. Gently fold in blueberries.

Spoon batter into 12 muffin cups coated with cooking spray. Bake at 400F for 20 minutes or until the muffins spring back when lightly touched. Remove muffins from pans immediately, and place on a wire rack to cool.

Combine lemon juice and powdered sugar in a small bowl. Drizzle over cooled muffins.