I can’t even begin to list enough adjectives to describe these muffins. They are AMAZING! The recipe is from the 2004 Cooking Light Annual Recipes cookbook. Each muffin is 187 calories, with only 23% from fat (4.8g) I’ve never been a huge fan of blueberries, but there was something about reading this recipe that caught my eye – and taste buds. The combination of flavors, between the lemon and blueberries, is PERFECTION. Your taste buds will thank you for making these, as well as anyone that you share them with.
2 cups all-purpose flour
½ cup sugar
1 teaspoon baking powder
½ teaspoon baking soda
1/8 teaspoon nutmeg
¼ cup butter
1 ¼ cup low-fat buttermilk
Zest of one lemon
1 large egg, lightly beaten
1 cup blueberries (I used the entire 6 oz package, which was slightly more than 1 cup)
1 Tablespoon fresh lemon juice
½ cup powdered sugar
Preheat oven to 400.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, baking powder, baking soda and nutmeg in a bowl. Cut in butter with a pastry blender or two knives until mixture resembles coarse meal.
Combine buttermilk, zest and egg; mix well. 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 muffins spring back when lightly touched. Remove muffins from pan immediately and place on wire rack to cool.
Combine lemon juice and powdered sugar in a small bowl. Drizzle glaze evenly over cooled muffins.