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.
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