More Great Recipes: Muffin

Lemon-blueberry muffins


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Member since 2008

Serves 1 dozen | Prep Time 10 | Cook Time 20

Ingredients

2 cups all-purpose flour
1/2 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 cup butter
1 1/4 cups low-fat buttermilk
1 large egg
1 1/2 tablespoon grated lemon rind
1 teaspoon almond extract
1 1/4 cup blueberries
Cooking spray
1 tablespoon fresh lemon juice
1/2 cup powdered sugar
1/2 teaspoon almond extract


Preheat oven to 400°.


Combine flour and next 5 ingredients (flour through nutmeg) in a medium bowl; cut in butter with a pastry blender.



Combine buttermilk, almond extract, 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, almond extract and powdered sugar in a small bowl. Drizzle glaze evenly over cooled muffins.


Pairs Well With


Notes

I love blueberry muffins and wanted to add a little more flavor!

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