Lemon-Blueberry Muffins

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)

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.

Nutritional Information

Calories:

187 (23% from fat)

Fat:

4.8g (sat 2.7g,mono 1.4g,poly 0.3g)

Protein:

3.7g

Carbohydrate:

32.6g

Fiber:

1g

Cholesterol:

30mg

Iron:

1.1mg

Sodium:

264mg

Calcium:

59mg