[Cook] Lemon-Blueberry Muffins

The muffins wasn't too sweet. It tasted like really good blueberry muffins with just a hint of lemon. The lemon glaze was ohhhhhhh so good!


Lemon-Blueberry Muffins
The  sweet citrus glaze drizzled over the muffins complements the flavor of the berries.

2 cups all-purpose flour
1/2 cup granulated 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
1/2 cup powdered sugar
1 tablespoon fresh lemon juice



(Fresh out of the oven.)

1. Preheat oven to 400°.


(Close up.)

2. 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.


(Inside the muffin.)

3. Combine buttermilk, egg, and rind; stir well with a whisk. Add to flour mixture; stir just until moist. Gently fold in blueberries.


(Drizzled glaze on top. And ate one!)

4. 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.


(Close up.)

5. Combine lemon juice and powdered sugar in a small bowl. Drizzle glaze evenly over cooled muffins.

Yield: 1 dozen.

(Recipe can also be found HERE.)

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