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May 26, 2009

Lemon-Blueberry Muffins

Filed under: Breakfast, Fruit — Tags: , , — bettylou79 @ 9:35 pm

Last week I was in the mood to bake and muffins were the first thought that came to mind.  I love how simple muffins are to put together and then they just go into the oven.  I love them!  I was also inspired by the blueberries that I spied in my freezer.

I consulted my mini library of cookbooks for a recipe that I liked but finally decided to head to my other trusted friend, Cooking Light.  I loved how moist and fluffy these muffins were.  I was amazed at the amount of power behind the tablespoon of lemon zest.   I didn’t think that it would be enough but it was wonderful.  I froze half of these and my husband and I ate the rest as dessert or breakfast for a few days.

I strongly suggest you make these.  I think these would be great for a brunch.  Enjoy!

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Lemon-Blueberry Muffins

‘Source: Cooking Light

Ingredients

  • 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  large egg
  • 1  tablespoon  grated lemon rind
  • 1  cup  blueberries
  • Cooking spray
  • 1  tablespoon  fresh lemon juice
  • 1/2  cup  powdered sugar

Preparation

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.

Note: You can make these muffins up to 2 days ahead and glaze them the morning of the brunch.

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1 Comment »

  1. The combination of lemon and blueberry is so light and refreshing. I love it.

    Comment by Kira — May 27, 2009 @ 8:31 am


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