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Ingredients
| all-purpose flour (unsifted): 2 cups |
| Splenda for baking: 1/4 cup |
| baking powder: 1/2 tsp |
| baking soda: 1/2 tsp |
| salt: 1/2 tsp |
| ground nutmeg: 1/8 tsp |
| vegetable oil-butter spread: 1/2 cup |
| low fat buttermilk: 1 1/4 cups |
| eggs: 1 (large) |
| lemon peel: 1 Tbl (grated) |
| blueberries: 1 cup |
| lemon juice: 1 Tbl (fresh) |
| powdered sugar (unsifted): 1/2 cup |
Blueberry Lemon Muffins
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
20 min -
Servings
12 serving(s)
Tags
- Preheat oven to 400 degrees.
- Combine flour and remaining dry ingredients on the list above (through the nutmeg). Cut in butter with a pastry blender until mixture looks like course meal.
- In a separate bowl, combine buttermilk, egg and lemon rind with a whisk. Add to flour mixture. Stir until moist and gently fold in blueberries.
- Spray muffin pan with cooking spray. Pour batter into greased pan (12 muffins). Bake for 20 minutes. Remove from oven and cool completely on rack.
- Combine lemon juice and powdered sugar - drizzle the glaze evenly over the cooled muffins.