Ingredients
2½cupsall-purpose flour
¾tspsalt
½tspbaking powder
½tspbaking soda
¼tspcinnamon
⅛tspnutmeg,optional
½cupunsalted butter,softened
¾cupgranulated sugar,plus 2 tbsp
2large eggs
1tspvanilla extract
⅔cupbuttermilk,low-fat
¼cupsour cream
1tbsplemon juice,fresh
1½cupsfresh blueberries
2cupspowdered sugar
2½tbspmilk
1½tbsplemon juice,fresh
Preparation
Preheat the oven to 425 degrees F.
In a mixing bowl, whisk together the flour, salt, baking powder, baking soda, cinnamon and nutmeg. Set aside.
In a large mixing bowl, using an electric hand mixer set on medium speed, cream together the butter and sugar for 30 seconds until well blended.
Stir in the eggs, one at a time, mixing until combined after each addition and adding in the vanilla with the second egg.
In a bowl or liquid measuring cup, whisk together the buttermilk, sour cream and lemon juice.
Add ⅓ of the flour mixture to butter mixture, fold the mixture just until combined, then fold in ½ of the buttermilk mixture, mixing just until blended. Repeat the process ending with flour mixture.
Gently fold in the blueberries. Divide the mixture among 12 paper lined muffin cups filling each cup full with a slightly heaping ⅓ cup per muffin cup.
Bake in the oven for 15 to 18 minutes until a toothpick inserted into center comes out clean or with a moist crumb or two.
Cool the muffins on wire cooling rack for 10 to 15 minutes until just warm.
In a small mixing bowl, whisk together the powdered sugar, milk and lemon juice until well blended.
Dip the tops of the muffins in the glaze, then allow excess to run off. Return to cooling rack.
Allow to rest at room temperature until the glaze has set. Serve, and enjoy!
