blueberry-lemon muffins

I get on these kicks where I crave/need certain things. For the past month(s) its been a muffin in the morning for breakfast. I like to try different healthy recipes so I don't get bored with a certain muffin and I'm always up for trying something new. I really like this recipe and apparently it's a fave of the hubs, seeing as he's eaten most of them. So here's this week's muffin:

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup yellow cornmeal
• 1/2 cup sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup blueberries
• 1 cup low-fat buttermilk
• 3 tablespoons butter or stick margarine, melted
• 1 tablespoon grated lemon rind
• 1 large egg, lightly beaten
• Cooking spray
• 1 tablespoon sugar

Preparation

Preheat oven to 400°.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (flour through salt) in a medium bowl. Stir in blueberries; make a well in center of mixture. Combine buttermilk, butter, rind, and egg; stir well with a whisk. Add to flour mixture; stir just until moist.

Spoon batter into 12 muffin cups coated with cooking spray; sprinkle evenly with 1 tablespoon sugar. Bake at 400° for 20 minutes or until a wooden pick inserted in center comes out clean. Remove muffins from pans immediately; place on a wire rack.

Nutritional Information

Calories: 164

Fat: 4g

Protein: 3.5g

(recipe and photo cred to...you guessed it, cookinglight.com)