Glazed Lemon Blueberry Muffins

2 cups flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sugar
1 cup nonfat yogurt
1 egg
1 teaspoon lemon extract
grated rind of one lemon
1 tablespoon oil
2 cups blueberries, washed and sorted

Glaze: juice 1 lemon + 1/3 c. sugar

Preheat oven to 350�F. Line muffin pan with paper liners or spray with nonstick cooking spray.

Mix together flour, baking powder, baking soda, salt and sugar in large bowl. In separate bowl, combine the yogurt, egg, lemon extract and rind, and oil.

Mix in the flour, blending just to incorporate the flour. Gently fold in the blueberries. Scoop batter into cups. Bake for 25 minutes or till golden. To make glaze, mix lemon juice with sugar. Spoon over hot muffin tops, or cool muffins to touch and dip tops in the glaze.

Makes 12 large muffins.

Wedgwood Inns