- 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
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 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 (or 6 LARGE) muffin cups coated with cooking spray. Bake at 400° for 20 minutes or until the muffins spring back when lightly touched. (the large one took about 23 min) 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.
Getting ready...zest the lemon, squeeze lemon for glaze, blend dry ingred. with a whip then cut in butter
Everything ready to blend.
blend the liquids, pour into dry ingredients and stir just until all dry ingred. are wet. Then GENTLY fold in blueberries. You don't want to MIX the whole thing. This day I'm trying 2 different shaped pans. A normal muffin cup hold 1/2 cup batter, but I wanted some like they have at Starbucks. Both pans hold 1 cup of batter...left is shorter and wider from a restaurant supply; right is taller (Wilton from Target). I put a scant 3/4 cup batter in each cup.
Pic with 2 shows the restaurant supply on left,Wilton from Target on right. the bottom picture is very close to show how coarse the muffin is...and should be
Let me get you a cup of coffee........or tea.........Yum!