Lemon Blueberry Muffins

Ingredients

2 Tbsp sugar
1 Tbsp lemon juice
2 1/2 cups all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/4 cup sugar
1 1/2 cups nonfat buttermilk
1/4 cup vegetable oil
1 egg
1 Tbsp grated lemon rind
1 tsp vanilla extract
1 1/2 cups frozen unsweetened blueberries, thawed or same amount of fresh blueberries
1/2 tsp nutmeg
Vegetable cooking spray

Directions

Combine 2 Tbsp sugar and lemon juice. Stir well and set aside. Combine flour, baking powder, soda, salt and sugar. Combine buttermilk, oil, egg, lemon rind, vanilla and nutmeg. Add to flour mixture just until dry ingredients are moistened. Gently fold in blueberries. Spoon batter into greased muffin pans filling 3/4 full. Bake at 375 degrees for 20 minutes. Remove pans from oven. Brush hot muffins with lemon juice mixture. Bake for an additional 8 minutes or until muffins are slightly brown. Remove from pans immediately and cool. Best served warm. Makes 13 muffins.