Lemon-Blueberry Muffins

This recipe was taken from The Cooking Light Complete Cookbook.  This was my first time making them, so I didn't adapt the recipe, although next time, I'll make the glaze with powdered sugar and milk, rather than lemon juice.  The tang of the blueberries and the lemon zest was plenty, so my preference would be for the glaze to be a little sweeter.  They're also very good warm!!!

Prep: 20 min ~ Cook: 20 min

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 chilled unsalted butter, cut into small pieces
1 1/4 cups low-fat buttermilk
1 tablespoon grated lemon rind
1 large egg, lightly beaten
1 cup fresh blueberries
Cooking Spray
1 tablespoon fresh lemon juice
1/2 cup powdered sugar

1. Preheat oven to 400 degrees.
2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients in a medium bowl; cut in butter with a pastry blender until mixture resembles coarse meal. Make a well in center of mixture.
3. Combine buttermilk, lemon rind, and egg; stir 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 400 degrees for 20 minutes, or until muffins spring back when lightly touched. Remove muffins from pan immediately, and place on wire rack to cool.
5. Combine lemon juice and powdered sugar in a small bowl. Drizzle glaze evenly over cooled muffins.

Yield: 1 dozen (serving size: 1 muffin)

CALORIES 187 (23% 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

NOTE: These did come from Cooking Light, so although they still aren't GREAT for you, they're somewhat healthier than a typical calorie-laden store-bought muffin.