For a yummy to-go breakfast snack, these lemon blueberry muffins are perfect. I made these a few weeks ago and loved having one every morning.
Recipe is from Cooking Light.
Lemon-Blueberry Muffins
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.
These are light, fluffy and have just the right hint of lemon. Enjoy!
2 responses. Leave a Comment!:
Yummy! I'll have to try these :)
These look really good! I definitely want to give them a try!
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