Lemon-Blueberry Muffins

Last weekend, we went to the beach with another friend couple. Alison (my "hostess with the mostess" friend) made a frittata one morning, and I made these muffins to go along. I actually made the muffins before we traveled to the beach, but I made the glaze when we got there. These were delish... not too sweet, but not too bland either. I learned that it's really dangerous to make mini muffins because they are so easy to just pop right in your mouth.

Ingredients:
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 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

Directions:
Preheat oven to 400-degrees.

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. I actually used my electric mixer for this part because I got impatient. Make a well in center of mixture.

Combine buttermilk, rind, and egg; 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 muffins spring back when lightly touched. I baked the mini muffins for about 11-12 minutes. 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. Yield: 1 dozen (serving size: 1 muffin)

Nutritional Info: 187 calories; 4.8g fat; 3.7g protein; 32.6g carbs; 1g fiber; 1.1mg iron; 264mg sodium; 59mg calcium.

Source: All-New Complete Cooking Light Cookbook