Lemon-Blueberry Muffins

By June 12, 2010Uncategorized

Image byhttp://www.flickr.com/photos/brisbanefalling/

2  cups  all-purpose flour                 1 1/4  cups buttermilk

1/2  cup  sugar                                  1 large egg

1  teaspoon  baking powder            1 Tb grated lemon rind

1/2  teaspoon  baking soda             1  cup  blueberries

1/2  teaspoon  salt                            Cooking spray

1/8  teaspoon  ground nutmeg         1 Tb lemon juice

1/4  cup  butter                                  1/2  cup  powdered sugar

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.

From Cooking Light, April 2003.


Author Terra

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