Lemon-Blueberry Breakfast Muffins

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup promise buttery spread
• 3/4 cup granulated sugar
• 1 eggs
• 1 teaspoon vanilla extract
• 1/2 cup yogurt
• 1/2 teaspoon grated lemon peel
• 1 cup fresh blueberries
• 1/2 cup confectioners sugar
• 1 tablespoon lemon juice
• 2 teaspoons promise buttery spread

1. Preheat oven to 350u0b0. Grease 12-cup muffin pan or line with aluminum cupcake liners; set aside.
2. In medium bowl, combine flour, baking powder, baking soda and salt. Add blueberries and gently toss to coat. In large mixing bowl, with electric mixer, beat Promise(R) Buttery Spread and granulated sugar until light and fluffy. Beat in egg and vanilla, then yogurt and lemon peel just until blended. Stir in flour mixture just until blended.
3. Evenly spoon batter into prepared pan. Bake 22 to 24 minutes or until golden brown and center springs back when touched. On wire rack, cool 5 minutes. Remove from pan and cool completely.
4. Meanwhile for Glaze, blend confectioners sugar, lemon juice and Spread. Drizzle Glaze over cooled muffins.

flour, baking powder, baking soda, salt, promise buttery spread, sugar, eggs, vanilla, yogurt, fresh blueberries, confectioners sugar, lemon juice, promise buttery spread

Taken from www.yummly.com/recipe/Lemon-blueberry-breakfast-muffins-304278 (may not work)