2 c. all purpose flour
1 tbsp. baking powder
8 oz. lemon or vanilla yogurt
1 egg
1 tsp. grated lemon peel
Tangy Lemon Glaze (recipe follows)
1/3 c. sugar
1/4 tsp. each salt and baking soda
1/4 c. butter, melted
1 c. fresh or frozen blueberries

Preheat oven to 400 degrees. Grease 8-10 medium size muffin cups. In small bowl, stir together flour, sugar, baking powder, salt and baking soda. In medium bowl, combine yogurt, butter, egg and lemon peel; add flour mixture, s stirring only until combine. Batter will be lumpy and may seem stiff.

Fold in blueberries; fill muffin cups about 2/3 full. Bake 20-25 minutes until toothpick inserted in muffin comes out clean. Loosen muffins from cups and remove to wire rack to cool. Drizzle with Tangy Lemon Glaze; let stand until glaze is set.

TANGY LEMON GLAZE:

In small bowl, stir together 1/3 cup confectioners' sugar, 1/2 teaspoon grated lemon peel and 1 tablespoon lemon juice until smooth. If necessary, add a few drops water or additional lemon juice to make glaze consistency.