Lemon Glazed Blueberry Muffins

2 c Unbleached flour
1/2 c Granulated sugar
2 ts Baking powder
1/2 ts Baking soda
1 c Skim milk
1 Egg
3 tb Canola oil
1 ts Grated lemon peel
1 c Fresh or frozen blueberries
1/2 c Powdered sugar; sifted
1 tb Lemon juice

Heat oven to 400F. Coat 12 muffin cups with nonstick spray. Wisk flour, granulated sugar, baking powder and baking soda in a bowl. In another bowl, wisk milk, egg, oil and lemon peel. Stir in blueberries. Add blueberry mixture to dry ingredients and stir until moistened; divide batter among muffin cups. Bake until a toothpick inserted into center of a muffin comes out clean, about 20 minutes. Remove muffins from pan and place on a wire rack to cool. In a small bowl, combine powdered sugar and lemon juice. Drizzle over warm muffins. Serve muffins warm or cooled.

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