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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.