A quick and easy muffin for breakfast or afternoon tea.
Blend the egg, milk, oil and lemon juice together.
Add the dry ingredients and lemon zest all at once to egg mixture. Blend until just moistened. Do not overmix.
Gently fold in the blueberries. Again, do not overmix.
Spoon batter into 12 muffin cups. Bake at 400 degrees for 20 minutes until golden brown.
Allow to cool slightly and then drizzle on the Lemon Glaze.
Lemon Glaze: Mix 1/2 cup powdered sugar with 1 Tbsp lemon juice. Add additional juice if too thick. Garnish with more lemon zest if desired.