I love muffins...the wonderful, decadent kind that you get from a coffee shop is one of my favorite ways to start the mornings. But....you honestly can't indulge everyday...so I love finding muffin recipes that are a little more healthy, but don't sacrifice any flavor.
Blueberries are the perfect ingredient for muffins right now - they're in season, healthy and add a great burst of flavor to get you going for the day. The lemon zest and juice in this recipe adds even more zing to your taste buds. The original recipe included a glaze on top of the muffins...however I left that out to make them a little healthier and to freeze better.
1 dozen (serving size: 1 muffin)
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
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.
* I omitted the following step, but I added 1 tsp of lemon juice into the batter when adding the rind and other ingredients.
Combine lemon juice and powdered sugar in a small bowl. Drizzle glaze evenly over cooled muffins.
Calories: 187 (23% from fat)
Fat: 4.8g (sat 2.7g,mono 1.4g,poly 0.3g)