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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 1 |
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I obtained this recipe from a childs magazine. I added 2 Tablespoons of Poppyseeds and liked the variation. 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 nutmeg |
1/4 cup butter, softened but not melted |
1 1/4 cups low-fat buttermilk |
1 egg |
1 tablespoon grated lemon, grind |
1 cup blueberries |
1 tablespoon lemon juice |
1/2 cup powdered sugar |
Directions:
1. Preheat Oven to 400 Degrees.
2. Lightly spoon flour into dry measuring cup, then level with knife.
3. Combine flour, sugar, baking powder, baking soda, salt and nutmeg in medium bowl and mix thouroughly with spoon.
4. Cut in butter with pastry blender or 2 knives until mixture resembles coarse meal.
5. Combine buttermilk, egg and rind.
6. Stir until moist.
7. Gently fold in blueberries.
8. Spoon batter into muffin cups and bake 20 minutes or until muffin springs back when lightly touched.
9. Combine lemon juice and powdered sugar in small bowl and drizzle muffins.
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