Lemon Blueberry Muffins

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 

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
1 tsp. vanilla
1 large egg
1 tablespoon grated lemon rind
1 cup blueberries
lemon blueberry

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!

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