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1 3/4 cups flour
1 tablespoon baking powder
1/4 teaspoon salt
1/2 cup butter or margarine, softened
3/4 cup sugar
2 eggs
1/2 cup milk
1 teaspoon finely grated lemon peel
1/2 teaspoon ground cinnamon
1 cup fresh or frozen blueberries
1/2 cup powdered sugar
1 tablespoon lemon juice
In large bowl, stir together flour, baking powder, and salt. In medium mixer bowl, beat butter with sugar until fluffy. Add eggs, milk, lemon peel, and cinnamon; mix well. Add to dry ingredients, stirring just until moistened. Gently fold in blueberries. Spoon batter into paper-lined muffin cups, filling two-thirds full. Bake in 400 degree F oven for 20 to 25 minutes, or until golden brown. In small bowl, stir together powdered sugar and lemon juice until smooth. Drizzle mixture over top of warm muffins.
Makes 16-18 muffins
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