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.