Lemon-Blueberry Muffins

Lemon-Blueberry Muffins Recipe
Photography: Becky Luigart-Stayner; Styling: Lydia DeGaris-Pursell
Lemon-blueberry muffins, with a sour-sweet glaze and hint of nutmeg, are perfect any time of day.

Yield:

1 dozen (serving size: 1 muffin)

Recipe from

Cooking Light

Nutritional Information

Calories 187
Caloriesfromfat 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
Iron 1.1 mg
Sodium 264 mg
Calcium 59 mg

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 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.

Jean Kressy,

Cooking Light

April 2003
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