Again with the Cooking Light! This is the muffin that I spoke of in my last entry: Lemon-Blueberry Muffins from Cooking Light.

These are tasty and moist, especially with the large blueberries I’ve gotten recently from the farmer’s market. I have quart bags of them in the freezer and mixed them almost directly from the freezer into the batter and it worked well.

The lemon juice-powdered sugar glaze looked a little nicer last night, so if you plan on baking these in advance, wait until just before serving to drizzle it on. I think they would work without the glaze, but it does elevate them to a more luxurious level.
I used foil muffin cups as I don’t have regular-size muffin pans (I do have one mini-muffin pan). I almost bought some, but there is no room left in the kitchen for more pans and the foil cups were certainly cheaper. The foil cups worked quite well and cut down on clean-up. The only thing I noticed is that I think the cups spread out a bit with the batter as it rises, so you don’t quite get the “muffin top” effect that you probably would with pans.

These were also a hit with Joe and Ben (They’re 187 calories each - having three at a time negates the semi-healthiness!) and I had to put a muffin moratorium (muffitorium?) in place last night to make sure that I had some to photograph this morning.