Lemon Blueberry Muffins

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Oh, summer love and the garden bounties that come during this time of year. <sigh>

On a recent trip to my in-laws’ lake house, B-boy was treated to blueberry picking. What does one do with a ton of fresh blueberries??

Muffins, of course! And this recipe, from Cooking Light, is a perfect blend of summer flavor.

Lemon Blueberry Muffins (from Cooking Light)

• 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

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.

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

Right down to the lemony glaze…perfection on a plate.

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