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 tpo!
Lemon Blueberry Muffins
- 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.
Source: Cooking Light, APRIL 2003
Muffins, Breakfast, Dessert
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