Lemon-Blueberry Muffins

I found this recipe in the Cooking Light magazine and thought I would share.  I needed a little variety for breakfast and didn't think these were too bad for me.  I put them in the freezer and take one out as needed for breakfast, snack, etc.  I made them without the glaze.  Hope you enjoy! ~Jen

 Lemon-Blueberry Muffins

2 cups all-purpose flour
1/2 cup sugar
1 teaspon of baking powder
1/2 teaspon of baking soda
1/2 teaspoon of salt
1/8 teaspoon of ground nutmeg
1/4 cup of butter
1 1/4 cup low-fat buttermilk
1 large egg
1 tablespoon grated lemon rind
1 cup blueberries
cooking spray
1 tablespoon fresh lemon juice
1/2 cups of powdered sugar

1.  Preheat oven to 400 degrees
2.  Combine flour and next five ingredients (flour through nutmeg) in a medium bowl, cut in butter with a pastery blender or 2 knives until mixture looks like coarse meal.
3.  Combine buttermilk, egg, and rind, stir well with a wisk.  Add to flour mixture, stir until just moist.  Fold in blueberries.
4.  Spoon batter into 12 muffin cups coated w/ cooking spray.  Bake at 400 for 20 minutes or until the muffins spring back when lightly touched.  Remove muffins from pan immediately, and place on a wire rack to cool.
5.  Combine lemon juice and powdered sugard in a small bowl.  Drizzle glaze evenly over cooled muffins. 

Yield:  1 dozen, serving size 1 muffin

Calories:  187 (23% from fat); FAT 4.8 g.  Protein 3.7g; Carb:  32.6g; Fiber 1g