Lemon-Blueberry Muffins

The only time I really like blueberries is when they are in muffins. More specifically, I enjoy the big, fat 5 million calorie blueberry muffins with the crumb topping that they sell at Starbucks. Fact: The Starbucks in the LAX airport has the best blueberry muffins. 5 a.m. flights back to Philly were always a bit better with one of those.

I had been craving blueberry muffins recently, and came across an easy recipe from Cooking Light. I had never made anything with buttermilk before, and was surprised to find that it wasn’t loaded in fat like the name suggests. It actually adds very little fat to the recipe—definitely less than what is in a Starbucks muffin—but produces an end product that is moist, rich, and soft. The blueberry/lemon combination is perfect for summer, and although they don’t have a crumb topping, the tangy lemon glaze on top is nice. If you aren’t a fan of nutmeg, you could omit that. I honestly couldn’t taste it,  though.

With a container of Chobani Greek yogurt, these made for a pretty satisfying breakfast.

Lemon Blueberry Muffins

From: Cooking Light

What you will need

Makes a dozen muffins

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 (this would be used, if you are forgoing the muffin tin liners. I prefer to use the liners to make the clean up easier).
  • 1 tablespoon fresh lemon juice and 1/2 cup powdered sugar to make the glaze

Preparation

  • Combine flour, sugar, baking soda, salt, and 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 (Tip: If you coat the blueberries lightly in flour, before stirring in, you an keep them from sinking way to the bottom of all your muffins. I did this, and there was a nice distribution of berries throughout each one).
  • 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 (By the second day, the glaze had kind of soaked into the muffins and pretty much disappeared).

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