Lemon-Blueberry Muffins

Since I have a supply of frozen blueberries, these muffins seemed like a good option. The lemon flavor is subtle but distinct, and they are excellent warm from the oven. The original recipe called for a glaze of lemon juice and powdered sugar, but I left the muffins plain and thought they were delicious.
Lemon-Blueberry Muffins
2 cups all-purpose flour
1/2 cup sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/8 tsp. ground nutmeg
1/4 cup chilled butter, cut into pieces
1 1/4 cups buttermilk
1 Tbsp. grated lemon rind
1 large egg, lightly beaten
1 cup fresh blueberries (or frozen)

Preheat oven to 400ºF. Combine together flour, sugar, baking powder, baking soda, salt and nutmeg. Cut in butter with pastry blender until mixture resembles coarse meal. Make a well in the center of the mixture.

In separate bowl, whisk together buttermilk, lemon rind and egg. Add to flour mixture, and stir until just moist. Gently fold in blueberries.

Spoon batter into 12 greased muffin tins. Bake 20 minutes or until tops of muffins spring back when lightly touched. Remove from tins immediately and cool on wire racks. Best served warm (in my humble opinion).