Lemon-glazed Blueberry Muffins

2 c. flour
1/2 c. Sugar
2 tsp baking powder
1/2-tsp baking soda
1 c. Skim milk
1 egg
3 Tb canola oil
1 tsp grated lemon peel
1 c. Fresh or frozen blueberries
1/2 c. Powdered sugar, sifted
1 Tb lemon juice


Heat oven to 400*. Line muffin pan with paper muffin cups. Whisk flour, sugar, baking powder and soda in a bowl. In another bowl, whisk milk, egg, oil and lemon peel. Stir in blueberries. Add blueberry mixture to dry ingredients and stir until moistened; divide batter among 12 muffin cups.

Bake about 20 minutes or until toothpick comes out clean when inserted in the center of muffin. In a small bowl combine powdered sugar and lemon juice. Drizzle over warm muffins.