Small batch + made from scratch!

First, in a small bowl, whisk together the dry ingredients: 1/4 + 1/3 c. flour, 1/2 t. baking powder, 1/8 t. freshly grated nutmeg, & a pinch of salt. 

Next, beat the 4 T. butter, 1/3 c. sugar & 1/4 t. lemon zest until light and fluffy, about 3-4 minutes. Beat in the egg white.

Add 1/2 the buttermilk, stir & add 1/2 the dry ingredients. Add the last 1/2 of the buttermilk then add the last 1/2 of the dry ingredients. Finally, fold in 1/3 c. blueberries.

Divide the batter evenly between the muffin cups & bake for 19-22 minutes at 400 degrees F.