Blueberry-Lemon Muffins

By naqgal90

CALORIES 164 (22% from fat); FAT 4g (sat 2.2g,mono 1.1g,poly 0.3g); PROTEIN 3.59; CHOLESTEROL 26mg; CALCIUM 66mg; SODIUM 209mg; FIBER 1.1g; IRON i.lmg; CARBOHYDRATE 28.8g

Ingredients

• 1 1/2 cups all-purpose flour 1/2 cup yellow cornmeal 1/2 cup sugar
• 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup blueberries
• 1 cup low-fat buttermilk
• 3 tablespoons butter or stick margarine, melted 1 tablespoon gratE!d lemon rind
• 1 large egg, lightly beaten
• Cooking spray
• 1 tablespoon sugar

Details

Servings 12

Preparation

Step 1

Preheat oven to 400 degrees

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (flour through salt) in a medium bowl. Stir in blueberries; make a well in center of mixture. Combine buttermilk, butter, rind, and egg; stir well with a whisk. Add to flour mixture; stir just until moist.

Spoon batter into 12 muffin cups coated with cooking spray; sprinkle evenly with 1 tablespoon sugar. Bake at 4000 for 20 minutes or until a wooden pick inserted in center comes out clean. Remove muffins from pans immediately; place on a wire rack.