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.