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Muf: Lemon-Blueberry Muffins

Source of Recipe

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Lemon-Blueberry Muffins

Cooking Light - April 2003 - Jean Kressy,
35 reviews rate this recipe 4 of 5 stars.
1 dozen (serving size: 1 muffin)

Lemon-blueberry muffins, with a sour-sweet glaze and hint of nutmeg, are perfect any time of day.

2 cups all-purpose flour
1/2 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 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

Preparation:
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.

One muffin equals: Calories 187 (Calories from fat 23 %); Fat 4.8 g (Satfat 2.7 g, Monofat 1.4 g, Polyfat 0.3 g); Protein 3.7 g; Carbohydrate 32.6 g; Fiber 1 g; Cholesterol 30 mg; Sodium 216 mg