Lemon Blueberry Muffins

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 chilled butter, cut into small pieces
• 1 1/4 cups low-fat buttermilk (or you can make your own using 1 Tablespoon lemon juice per 1 cup of 1% milk)
• 1 Tablespoon grated lemon rind
• 1 large egg, lightly beaten
• 1 cup fresh blueberries
• Cooking spray
• 1 Tablespoon fresh lemon juice
• 1/2 cup powdered sugar

Directions

1. Preheat over to 400 degrees F.

2. Spoon flour into dry measuring cup and level off with a knife. Dump flour into a medium-large bowl and combine with sugar, baking powder, baking soda, salt, and nutmeg.

3. Add the butter to the flour mixture and cut in using a pastry blender or 2 knives. Make a well in the center of the mixture.

4. In a separate bowl or measuring cup, combine buttermilk, lemon rind, and egg. Stir with a whisk until well mixed.

5. Add buttermilk mixture to the flour and stir until it’s well blended. After that, add the blueberries and fold them in.

6. Prepare a muffin tin by coating it with cooking spray and then spoon the batter into 12 muffin cups.

7. Bake at 400 degrees F for 20 minutes. Remove muffins immediately when done and place them on a wire rack to cool.

8. In a small bowl, combine the lemon juice and powdered sugar. Stir until it’s mixed well and drizzle the glaze over the cooled muffins.