----- For Meal-Master v7.0+ - generated by ReciPants v1.2 at Hyphen!
      Title: Lemon Blueberry Cupcakes
 Categories: Desserts, Cupcake, Light (or lite)
      Yield: 12 cupcakes

  1 1/2 c  all-purpose flour
      2 tb all-purpose flour
     10 tb granulated sugar
  1 1/2 ts baking powder
    1/4 ts salt
    1/8 ts baking soda
    1/4 c  melted butter
      1 ea large egg
    1/2 c  low-fat buttermilk
    1/2 c  reduced fat or skim milk
      1 ts grated lemon rind
    3/4 c  fresh or thawed frozen blueberries
    1/4 c  1/3-less-fat cream cheese, softened
      2 tb room temperature butter
      1 ts grated lemon rind
      1 ts vanilla extract
    1/8 ts salt
  1 1/2 c  sifted powdered sugar
      2 ts fresh lemon juice
      1 ea optional fresh blueberries

1) Preheat oven to 350°.
2) Place 12 decorative paper muffin cup liners into muffin cups. 
3) To prepare cupcakes, lightly spoon 1 1/2 cups flour into dry measuring cups; level with a knife. 
4) Measure 1 tablespoon flour; level with a knife. 
5) Sift together 1 1/2 cups flour plus 1 tablespoon flour, granulated sugar, baking powder, 1/4 teaspoon salt, and baking soda in a large bowl. 
6) Combine melted butter and egg in another large bowl; stir with a whisk. 
7) Add buttermilk, milk, and 1 teaspoon rind to butter mixture; stir with a whisk. 
8) Add buttermilk mixture to flour mixture, stirring just until moist. 
9) Toss blueberries with remaining 1 tablespoon flour. 
10) Fold blueberries into batter. 
11) Spoon batter into prepared muffin cups. 
12) Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. 
13) Cool in pan 5 minutes on a wire rack; remove from pan. Cool completely on wire rack. 
14) To prepare frosting, place cream cheese, 2 tablespoons butter, 1 teaspoon rind, vanilla, and 1/8 teaspoon salt in a bowl; beat with a mixer at medium speed just until blended. 
15) Gradually add powdered sugar (do not overbeat). 
16) Stir in juice. 
17) Spread frosting evenly over cupcakes; garnish with blueberries, if desired. 
18) Store, covered, in refrigerator. 
19) Story: Annie made these for her summer Greek class. A classmate commented: "These are gourmet cupcakes ... they lift the palate!"

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