Lemon-Blueberry Muffins

By rossboys

Cooking Light

Ingredients

• 2 cups all-purpose flour
• 1/2 cup sugar
• 1 tsp baking powder
• 1 / tsp baking soda
• 1/2 tsp salt
• 1/8 tsp ground nutmeg
• 1/4 cup butter
• 1-1/4 cups low-fat buttermilk
• 1 lg egg
• 1 Tbsp grated lemon rind
• 1 cup blueberries
• Cooking spray
• 1 Tbsp fresh lemon juice
• 1/2 cup powdered sugar

Details

Servings 12

Preparation

Step 1

Preheat oven to 400 deg.

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 400 deg 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 glaze evenly over cooled muffins.