Blueberry-Lemon Muffins

• 2 cups all-purpose flour
• 2/3 cup granulated sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup fresh blueberries
• 1 tablespoon grated lemon rind, divided
• 3/4 cup low-fat buttermilk
• 3 tablespoons butter, melted
• 1 tablespoon fresh lemon juice, divided
• 1 large egg, lightly beaten
• Cooking spray
• 1/2 cup powdered sugar

1. Preheat oven to 400u0b0.
2. . Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients in a medium bowl; stir well with a whisk. Add blueberries and 2 teaspoons lemon rind; toss gently. Make a well in center of mixture.
3. . Combine buttermilk, butter, 1 teaspoon lemon juice, and egg in a bowl; stir well with a whisk.Add to flour mixture, stirring just until moist. Spoon batter into 12 muffin cups coated with cooking spray.
4. . Bake at 400u0b0 for 17 to 18 minutes or until golden brown. Remove muffins from pan immediately; cool on a wire rack.
5. . Combine powdered sugar, remaining 1 teaspoon lemon rind, and remaining 2 teaspoons lemon juice in a small bowl; stir until smooth. Drizzle glaze evenly over muffins.

flour, granulated sugar, baking powder, baking soda, salt, fresh blueberries, lemon rind, lowfat buttermilk, butter, lemon juice, egg, cooking spray, powdered sugar

Taken from www.myrecipes.com/recipe/blueberry-lemon-muffins (may not work)