Lemon-Blueberry Muffins

Lemon-Blueberry Muffins


2 cups 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

Preheat oven to 400 degrees.

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 degrees for 20 minutes or until the muffins spring back when lightly touched.  Removed muffins from pans immediately, and place on a wire rack to cool.

Combine lemon juice and powdered sugar in small bow.  Drizzle glaze evenly over cooled muffins.