Blueberry Overload

The decision to buy 4 lbs of blueberries although I live in a "one person loves to eat blueberries household" was a definite call to action for a little baking time. I tried a new blueberry muffin recipe from Cooking Light and have decided the combination of buttermilk, fresh blueberries and nutmeg make them my favorite so far.

Ingredients

• 2 cups all-purpose flour
• 1/2 cup sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/8 teaspoon ground nutmeg
• 1/4 cup butter
• 1 1/4 cups low-fat buttermilk
• 1 large egg
• 1 cup blueberries (I added more like 2 cups, why be stingy??)

Preparation

Preheat oven to 400°.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (flour through nutmeg) in a medium bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal.

Combine buttermilk, egg, and rind; stir well with a whisk. Add to flour mixture; stir just until moist. Gently fold in blueberries.

Spoon batter into 12 muffin cups coated with cooking spray. Bake at 400° for 20 minutes or until the muffins spring back when lightly touched. Remove muffins from pans immediately, and place on a wire rack to cool.