Lemon, blueberry a heavenly match

I love the way lemon desserts sparkle on my tongue — when the citrusy and acidic tang of lemon combines with the sweetness of sugar, honey or ripe fruit. I may even like it more than chocolate.

When it comes to other fruits, blueberries are a match made in taste bud heaven for lemon’s sunny disposition.

These blueberry-studded muffins have a subtle lemon flavor (there’s a whole lemon’s worth of zest in the batter), and when you top them with a drizzle of lemon glaze they go from good to scrumptious.

I liked the added tang of using buttermilk in the batter, but regular milk works just as well.

Lemon-blueberry Muffins

1 lemon

2 cups baking mix 1⁄2 cup granulated sugar

2⁄3 cup buttermilk

1 egg

2 tablespoons vegetable oil

OR melted butter

1 cup frozen blueberries

3⁄4 to 1 cup confectioners’ sugar Heat oven to 400 degrees. Line the wells of 2 standard muffin pans with paper liners.

Zest and juice lemon. Set juice aside.

In a mixing bowl, combine finely grated lemon zest, baking mix and granulated sugar and mix well.

In a separate bowl, whisk together the buttermilk, egg and oil. Add buttermilk mixture to dry ingredients and mix just until moistened. Fold in blueberries. Spoon batter into prepared pans, filling each well about 1⁄2 full.

Bake 15 to 18 minutes or until a wooden pick inserted near the center comes out clean. Cool in pans for several minutes, then remove from pans and continue cooling on a wire rack.

In a small bowl, whisk together the lemon juice and confectioners’ sugar to make a thin glaze.

Drizzle muffins with glaze before serving.

Makes about 12 muffins.