Last week I made lemon blueberry muffins for the family using this recipe from Cooking Light. I made a few modifications, including omitting the glaze. I’m sure this recipe is great with the glaze, but we already have enough sugar-driven energy around here!
Lemon Blueberry Muffins
Preheat oven to 400°. 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, vanilla 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. Enjoy!