Recipe from Sandy Olsen
2 cups flour
1/2 cup sugar
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 tbls grated lemon rind
1 cup blueberries
Cooking spray
1 tbls fresh lemon juice
1/2 cup powdered sugar
1. Preheat oven to 400 degrees.
2. 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.
3. Combine buttermilk, egg, and rind; stir well with a whisk. Add the flour mixture; stir just until moist. Gently fold in blueberries.
4. 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.
5. Combine lemon juice and powdered sugar in a small bowl. Drizzle glaze evenly over cooled muffins.
Yield: 1 dozen
Note: You can make these up to 2 days ahead and glaze them the day of serving.
