Monday, May 16, 2011

Lemon Blueberry Muffins

A big thanks to Kendall at Keeping up with the Joneses for sharing this delicious recipe.  I'm over my usual breakfast of granola bars and toast.  I decided I wanted to make muffins for work this week and knew exactly where to visit for the perfect recipe.  These took no time to whip up and were the perfect Saturday treat.  I'm looking forward to having them this week for breakfast! 

2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/8 tsp ground nutmeg
1/4 cup butter
1 1/4 cups low-fat buttermilk
1 large egg
1 Tbsp grated lemon rind
1 cup blueberries
Cooking spray
1 Tbsp fresh lemon juice
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.

Total Time: 25 minutes
Serves: 12 muffins

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