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Blueberry Lemon Muffins

2 cups flour
14 cup Splenda Sugar Blend for Baking
12 teaspoon baking powder
12 teaspoon baking soda
12 teaspoon salt
18 teaspoon ground nutmeg
12 cup light butter
1 14 cups low-fat buttermilk
1 large egg
1 tablespoon lemon rind, grated
1 cup blueberries
1 tablespoon fresh lemon juice
12 cup powdered sugar


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.

Source: www.food.com