Blueberry-Lemon Muffins

Ingredients

• 1.5 teaspoons double-acting baking powder 
• 0.5 teaspoon baking soda 
• 1 cup blueberries fresh
• 3 tablespoons butter melted
• 1 large eggs lightly beaten
• 2 cups flour all-purpose
• 0.7 cup granulated sugar 
• 1 tablespoon juice of lemon fresh divided
• 1 tablespoon lemon rind divided grated
• 0.8 cup buttermilk low-fat
• 0.5 cup powdered sugar 
• 0.3 teaspoon salt 

Equipment

• bowl
• frying pan
• oven
• knife
• whisk
• wire rack
• muffin liners
• measuring cup

Directions

1. Preheat oven to 40
2. . Lightly spoon flour into dry measuring cups; level with a knife.
3. Combine flour and next 4 ingredients in a medium bowl; stir well with a whisk.
4. Add blueberries and 2 teaspoons lemon rind; toss gently. Make a well in center of mixture.
5. Combine buttermilk, butter, 1 teaspoon lemon juice, and egg in a bowl; stir well with a whisk.
6. Add to flour mixture, stirring just until moist. Spoon batter into 12 muffin cups coated with cooking spray.
7. Bake at 400 for 17 to 18 minutes or until golden brown.
8. Remove muffins from pan immediately; cool on a wire rack.
9. Combine powdered sugar, remaining 1 teaspoon lemon rind, and remaining 2 teaspoons lemon juice in a small bowl; stir until smooth.
10. Drizzle glaze evenly over muffins.