Lemon Blueberry Muffins~~ calling all blueberry lovers!

(originally made 8/1/2008)
Sadly, my parents blueberry bushes are done for the year, and it was a low yield.   I had about 3 cups left, and I wanted to make some muffins for our camping trip.   We leave Tuesday.   These will only last that long if I hide them in the freezer!   Sooo good, and the lemon is not overpowering.    You would not believe it's a "light" recipe!  

I'm all for shortcuts, and I hate that whole "cut in with 2 knives" business   LOL  I put the ingredients in the food processor, put in the butter, cut into tablespoons, into the food processor and pulsed it.      Also, when portioning out the muffins, I use a cookie scoop.      

These would be great with raspberries, or blackberries (maybe switch out the zest/juice to orange?).  

 Lemon-Blueberry Muffins

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  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  butter
  1 1/4           cups  low-fat buttermilk -- (used fat free)
  1              large  egg
  1         tablespoon  grated lemon rind
  1                cup  blueberries
                        Cooking spray
  1         tablespoon  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.  ( I used the food processor)

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.

Note: You can make these muffins up to 2 days ahead and glaze them the morning of the brunch.

Yield: 1 dozen (serving size: 1 muffin)

NUTRITION PER SERVINGCALORIES 187(23% from fat); FAT 4.8g (sat 2.7g,mono 1.4g,poly 0.3g); PROTEIN 3.7g; CHOLESTEROL 30mg; CALCIUM 59mg; SODIUM 264mg; FIBER 1g; IRON 1.1mg; CARBOHYDRATE 32.6g
Jean Kressy
Cooking Light, APRIL 2003

(I did get 12, but Jake and I each had one!) 


Popular posts from this blog

Chocolate Chip Cookie Cake

Grilled Apple Tossed Salad

Southern Fried Chicken Strips