1 blueberry muffin with crumb topping mix
2 tbsp. poppy seed
1 egg
3/4 c. water
1 tbsp. lemon peel
1/2 c. powdered sugar
1 tbsp. lemon juice

Preheat oven to 350 degrees. Grease and flour 8'x4" loaf pan. Rinse blueberries with cold water and drain. Empty muffin mix into medium bowl. Add poppy seeds; stir to combine and break up lumps. Add egg and water. Stir until moistened, about 50 strokes. Fold in blueberries and lemon peel. Pour into pan. Sprinkle topping from package mix over the batter. Bake 57 to 65 minutes. Cool in pan 10 minutes. Loosen loaf from pan. Lay foil over top when removing from pan to keep topping intact. Turn right side up and cool completely. Combine sugar and lemon juice in small bowl. Stir until smooth. Drizzle over cooled loaf.