Makes 8 servings


  • 2 cups all-purpose flour
  • ¼ cup sugar
  • 1 tablespoon baking powder
  • ½ teaspoon kosher salt
  • 1 cup reduced-fat (2%) milk or almond milk or soymilk
  • ¼ cup butter or margarine, melted
  • 1 large egg
  • 1 cup frozen blueberries
  • 1 cup powdered sugar
  • 2 tablespoons lemon juice


Place first 4 ingredients in a large bowl.

Stir together 1 cup milk, butter, and egg. Add to flour mixture in bowl; stir just until dry ingredients are moistened. Stir in frozen berries.

Spoon batter evenly into muffin pans coated with cooking spray, filling to two-thirds full. Bake at 400° for 20 minutes or until golden. Let cool 10 minutes. Remove muffins from pan; place them on a rack.

Whisk together powdered sugar and lemon juice until blended. Drizzle evenly over muffins.


Per serving: Calories: 261; Carbohydrate: 46g; Fat: 7g; Saturated Fat: 4.2g; Cholesterol: 44mg; Protein: 5g; Fiber: 1g; Sodium: 387mg; Calcium: 77mg.