Blueberry-Lemon muffins

By Anonymous -
Colleen sent this to me last year. I'm going to pick blueberries on Sunday (A LOT of blueberries) and I'm planning to turn some of them into these muffins. They freeze well, reheat nicely and are really tasty.

Blueberry-Lemon Muffins
From Cooking Light

1 1/2 cups all-purpose flour
1/2 cup yellow cornmeal
1/2 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup blueberries
1 cup low-fat buttermilk (I used 1% milk)
3 tablespoons butter or stick margarine, melted
1 tablespoon grated lemon rind
1 large egg, lightly beaten
Cooking spray
1 tablespoon sugar

Preheat oven to 400°.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (flour through salt) in a medium bowl. Stir in blueberries; make a well in center of mixture. Combine buttermilk, butter, rind, and egg; stir well with a
whisk. Add to flour mixture; stir just until moist.

Spoon batter into 12 muffin cups coated with cooking spray; sprinkle evenly with 1 tablespoon sugar. Bake at 400° for 20 minutes or until a wooden pick inserted in center comes out clean. Remove muffins from pans immediately; place on a wire rack.

Yield: 1 dozen (serving size: 1 muffin)

NUTRITION PER SERVING
CALORIES 164 (22% from fat); FAT 4g (sat 2.2g, mono 1.1g, poly 0.3g); PROTEIN 3.5g; CARB 28.8g; FIBER 1.1g; CHOL 26mg; IRON 1.1mg; SODIUM 209mg; CALC 66mg;

Cooking Light, JANUARY 2000

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