Lemon-Blueberry Muffins

I have not been making muffins as often as I used to. It takes a little more planning for me to have them ready before school. However, I made these muffins last week and really enjoyed them, as did the boys. Perhaps I can get myself up a little earlier in the morning to do it again.

I love a little glaze on muffins and the extra kick that little bit of sugar adds.

Lemon-Blueberry Muffins
Source: 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 tablespoon grated lemon rind
1 large egg, lightly beaten
1 cup 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 or 2 knives until mixture resembles coarse meal.
3. Combine buttermilk, 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 pans immediately, and place on a wire rack to cool.
5. Combine lemon juice and powdered sugar in a small bowl. Drizzle glaze evenly over cooled muffins.