Lemon Blueberry Muffins
|All purpose flour||9 Ounce (1 Cups)|
|Sugar||1⁄2 Cup (8 tbs)|
|Baking powder||1 Teaspoon|
|Baking soda||1⁄2 Teaspoon|
|Ground nutmeg||1⁄8 Teaspoon|
|Butter||1⁄4 Cup (4 tbs)|
|Low-fat buttermilk||1 1⁄4 Cup (20 tbs)|
|Grated lemon rind||1 Tablespoon|
|Fresh blueberries||1 Cup (16 tbs)|
|Fresh lemon juice||1 Tablespoon|
|Powdered sugar||1⁄2 Cup (8 tbs)|
1. Preheat oven to 400°.
2. To prepare muffins, lightly spoon flour into dry measuring cups, level with a knife. Combine flour and next 5 ingredients (through nutmeg) in a medium bowl, cut in butter with a pastry blender or
2 knives until mixture resembles coarse meal.
3. Combine buttermilk, rind, and egg, stir well with a whisk. Add to flour mixture, stir just until moist. Gently fold in blueberries.
4. Spoon batter into 12 muffin cups coated with cooking spray. Bake at 400° for 20 minutes or until muffins spring back when lightly touched. Remove muffins from pans immediately, cool on a wire rack.
5. To prepare glaze, combine lemon juice and powdered sugar in a small bowl. Drizzle glaze evenly over cooled muffins.
Serving size: Complete recipe
Calories 2257 Calories from Fat 542
% Daily Value*
Total Fat 61 g94.6%
Saturated Fat 31.3 g156.4%
Trans Fat 0 g
Cholesterol 332.4 mg110.8%
Sodium 2132.7 mg88.9%
Total Carbohydrates 400 g133.3%
Dietary Fiber 12.2 g48.9%
Sugars 177.3 g
Protein 35 g69.1%
Vitamin A 34.8% Vitamin C 67.7%
Calcium 47.9% Iron 77.2%
*Based on a 2000 Calorie diet