Lemon-Blueberry Muffins

Description

Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine

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 tablespoon grated lemon rind
• 1 large egg, lightly beaten
• 1 cup blueberries
• Cooking spray
• 1 tablespoon fresh lemon juice
• 1/2 cup powdered sugar

Directions

1. Preheat oven to 400°.
2. Lightly spoon flour into dry measuring cups, and level with a knife.
3. Combine flour and next 5 ingredients in a medium bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal.
4. Combine buttermilk, rind, and egg; stir well with a whisk.
5. Add to flour mixture; stir just until moist.
6. Gently fold in blueberries.
7. Spoon batter into 12 muffin cups coated with cooking spray.
8. Bake at 400° for 20 minutes or until muffins spring back when lightly touched.
9. Remove muffins from pans immediately, and place on a wire rack to cool.
10. Combine lemon juice and powdered sugar in a small bowl.
11. Drizzle glaze evenly over cooled muffins.

Yield: 1 dozen (serving size: 1 muffin)