Mixed Berry Muffins with Lemon Icing

Prep Time: 15 minutes  |  Baking Time: 20 minutes

Ingredients:

• 2 cups whole wheat flour
• 1/2 cup sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/8 teaspoon ground cinnamon
• 1/4 cup butter
• 1 1/4 cups low-fat buttermilk (Substitute: 1 1/4 cups of milk + 1 tbsp of lemon juice mix, let stand at room temperature for 5 minutes)
• 1 large egg
• 1 tablespoon grated lemon zest
• 1 cup frozen mixed berries, no thawing necessary (any one kind of berry is ok too!)
• Cooking spray
• 1 tablespoon fresh lemon juice
• 1/2 cup powdered sugar

Directions:

1. Preheat oven to 400°.
2. Combine flour and next 5 ingredients (flour through cinnamon) in a medium bowl; cut in small pieces of butter and mix well until mixture resembles coarse meal.
3. Combine buttermilk/substitute, egg, and zest; stir well with a whisk. 
4. Add to flour mixture; stir just until moist. 
5. Gently fold in mixed berries.
6. Spoon batter into 12 muffin cups coated with cooking spray. Bake at 400° for 20 minutes or until the muffins spring back when lightly touched. 
7. Remove muffins from pans immediately, and place on a wire rack to cool.
8. After muffins have cooled, combine lemon juice and powdered sugar in a small bowl. Drizzle glaze evenly over cooled muffins.