Sunshine Blueberry Muffins - cooking recipe

Ingredients

Batter
2 cups flour
1/3 cup sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup fresh blueberries or 1 cup frozen blueberries
2 eggs
1/3 cup oil
1 (8 ounce) carton lemon yogurt
1 lemon, zest of
Glaze
3/4 cup powdered sugar
4 -5 teaspoons milk

Preparation

Preheat oven to 400*.
Line medium muffin pans with paper liners or grease bottoms only.
For batter, combine flour, sugar, baking powder, baking soda and salt in large bowl.
Add blueberries; toss to coat well.
In small bowl, whisk egg and oil; blend in yogurt and 1 teaspoon of the lemon zest.
Add egg mixture to dry ingredients and stir just until moistened. Batter will be lumpy.
Spoon batter into prepared muffin pans, filling each cup 3/4 full.
Bake 12-14 minutes or until golden brown.
Cool slightly.
For glaze, combine the remaining lemon zest, powdered sugar and milk in small bowl and mix well.
Drizzle glaze over muffins.