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      RECIPE TITLE "Lemon Blueberry Muffins Recipe"
    Source: Cooking Light magazine,
    Courtesy of: Cooking.com

    yields 12 servings (serving size: 1 muffin)time--- difficultyeasy

     

      RECIPE 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

      RECIPE METHOD

    Preheat oven to 400 degrees F.

    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 degrees F 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.

    Recipe reprinted by permission of Cooking Light magazine. All rights reserved.

      Nutrition Facts
    1 dozen (serving size: 1 muffin)
    Facts per Serving
    Calories: 187 Fat: 5g Carbohydrates: 33g
    Cholesterol: 30mg Sodium: 264mg Protein: 4g
    Fiber: 1g % Cal. from Fat: 24% % Cal. from Carbs: 71%

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