Lemon Blueberry Muffins

By chefjaci

Calories: 187
Calories from fat: 23%
Fat: 4.8g
Saturated fat: 2.7g
Monounsaturated fat: 1.4g
Polyunsaturated fat: 0.3g
Protein: 3.7g
Carbohydrate: 32.6g
Fiber: 1g
Cholesterol: 30mg
Iron: 1.1mg
Sodium: 264mg
Calcium: 59mg

Ingredients

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

Details

Servings 12

Preparation

Step 1

Preheat oven to 400°.
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° 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.
Note: You can make these muffins up to 2 days ahead and glaze them the morning of the brunch.