Lemon Blueberry Muffins-Gundersen Lutheran 500 Club Dietitians
Makes 12 muffins
Getting started Equipment you will need: spoon, medium bowl, pastry blender or fork, small bowl (2), whisk, muffin pan, wire rack Preheat oven to 400° Do right away when you get home: Action steps 1 & 2
2 cups flour
1/2 cup sugar
tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/8 tsp. ground nutmeg
1/4 cup butter
1 1/4 cup low-fat buttermilk
1 Tbsp. grated lemon rind
1 cup blueberries
1 Tbsp. fresh lemon juice
1/2 cup powdered sugar
1. Combine first 6 ingredients in a medium bowl. Cut in butter with a pastry blender or fork until mixture resembles coarse meal.
2. Combine buttermilk, egg, and rind in a small bowl. Stir well with whisk. Add to flour mixture. Stir just until moist. Gently fold in blueberries. Cooking spray 3. Coat muffin cups with spray. Spoon batter into 12 muffin cups. Bake for 20 minutes or until muffins spring back when lightly touched. Remove muffins from pan immediately. Place on wire rack to cool.
4. Combine ingredients in a small bowl. Drizzle glaze over cooled muffins.
Tips: If you don’t have buttermilk on hand, try this easy substitution: For every cup of buttermilk called for, use the same amount of regular milk, except replace 1 Tbsp. of the milk with 1 Tbsp. of white vinegar or lemon juice. Allow to sit for 5 minutes; stir well. Shopping list: Low-fat buttermilk Blueberries Lemon
Check for: Flour Baking powder Salt Butter Cooking spray Sugar Baking soda Ground nutmeg Egg Powdered sugar
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