I was recently at an event Gourmet Way was having at their Hayden store and they had these yummy Lemon-Blueberry muffins.  I of course couldn't go without having the recipe and I thought I would share it here with you too.  Here is a list of ingredients you'll need to get started:

• 2  cups  all-purpose flour
• 1/2  cup  sugar
• 1  teaspoon  baking powder
• 1/2  teaspoon  baking soda
• 1/2  teaspoon  salt
• 1/8  teaspoon  ground nutmeg
• 1/4  cup  butter
• 1 1/4  cups  low-fat buttermilk
• 1  large egg
• 1  tablespoon  grated lemon rind
• 1  cup  blueberries
• Cooking spray
• 1  tablespoon  fresh lemon juice
• 1/2  cup  powdered sugar

1. Preheat oven to 400°.

2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (flour through nutmeg) in a medium bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal.

3. Combine buttermilk, egg, and rind; stir well with a whisk. Add to flour mixture; stir just until moist. Gently fold in blueberries.

4. 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. Remove muffins from pans immediately, and place on a wire rack to cool.

5. Combine lemon juice and powdered sugar in a small bowl. Drizzle glaze evenly over cooled muffins.

Note: You can make these muffins up to 2 days ahead and glaze them the morning of the brunch.