Lemon-Iced Blueberry Tea Muffins

Serves: 12 | Prep time:

Rich and inviting with a tangy lemon frosting

1 3/4 cups all-purpose flour

1/4 cup sugar

2 1/2 teaspoons baking powder

1 teaspoon salt

1 egg, beaten

3/4 nonfat milk

1/3 canola oil

1 cup fresh blueberries, rinsed and drained (you may substitute frozen, thawed and drained blueberries, if desired)

Tangy Lemon Frosting:

1 cup Neufchatel cheese, softened

2 tablespoons fresh lemon juice

2 teaspoons lemon zest

1 tablespoon powered sugar

Lightly coat a 12-cup muffin tin with cooking spray or shortening and preheat the oven to 400°F.

In a large mixing bowl, combine the flour, sugar, baking powder and salt and stir to blend well. In a small bowl, whisk together the egg, milk and oil. Add the liquid ingredients to the dry ingredients, whisking only until the dry ingredients are moistened. Do not over mix. Using a large rubber spatula, gently fold the blueberries.

Fill the muffin cups two-thirds full with the batter. Bake for 25 minutes, or until a toothpick inserted in the middle of a muffin comes out clean.

Place the baked muffins on a cooling rack and cool before frosting.

To prepare the frosting, combine the cheese, lemon juice, lemon zest and powdered sugar together in a small bowl and whip until thoroughly blended. Frost the cooled muffins. Store any leftover muffins in an airtight container.

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