These are so light and delicious! Fresh blueberries taste the best.
1. Preheat oven to 400F.
2. Spoon flour into dry measuring cups and level with a knife. Mix flour and next 5 ingredients (flour through nutmeg) in a bowl; cut in butter until mixture resembles coarse meal.
3. Separately mix buttermilk, egg, and rind; stirring well with a whisk. Add to flour mixture; stir just until moist. Gently fold in blueberries.
4. Spoon batter into 12 muffin cups coated with cooking spray. Bake at 400F for 20 minutes or until the muffins spring back when touched. Remove muffins from pans immediately, and cool on wire rack.
5. Mix lemon juice and powdered sugar in a small bowl. Drizzle glaze over cooled muffins.
YIELD: 1 dozen (serving size: 1 muffin)
CALORIES 187 (23 percent from fat); FAT 4.8g (sat 2.7g, mono 1.4g, poly 0.3g); PROTEIN 3.7g; CARB 32.6g; FIBER 1g; CHOL 30mg; IRON 1.1mg; SODIUM 264mg; CALC 59mg
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
1 tablespoon fresh lemon juice
1/2 cup powdered sugar