Blueberry Lemon - Glazed Muffins

IT'S ELEMENTARY! BLUE FROM THE BERRIES
AND GOLD FROM THE BATTER = GREEN
Maybe I should have saved them for Saint Patrick's Day

Did you ever hear that lame expression guys say when they're breaking off a relationship with a girl: "It's not you, it's me." Well, in this case, it's not the muffins, it's me. Call it baking while stupid, or maybe it was just one of those days where I shouldn't have gotten out of bed. Even with my goof ups these muffins came out tasting quite good. They just look like H-E-Double L. My first goof was being overly enthusiastic when I was mixing in the blueberries. It caused a few of them to release their juice, causing that sickly blue-green color to the muffin. Do as I say, not as I do. Mix the blueberries in gently. My second goof was just tipping them upside down to put the glaze on. Don't do that either. Brush it on, or spread it lightly with a knife. My third goof was putting in more blueberries than the recipe needs, because I happened to have them around. Sometimes there can be too much of a good thing. Take my advice, follow the recipe, and you should have some muffins that look good, as well as tasting good.

Preheat oven to 400 degrees. Grease the cups of a muffin tin.

2-2/3 Cups of all purpose flour, sifted
1 Tablespoon of Baking Soda
1 Teaspoon of Salt
1/2 Cup of Sugar

1 Cup Milk
2/3 Cup of Canola Oil
2 Whole Eggs, lightly beaten
1 Tablespoon of fresh Lemon Zest

1 Cup of blueberries

Mix group one together in a medium bowl.
Mix group two together, and then add to the first group stirring only lightly - just enough to moisten the flour mixture.

Fold in the blueberries. Gently!!!!

Spoon batter into a prepared muffin tin, about 3/4 full, and bake at 400 degrees for 20 minutes.

Glaze:
Melt 4 tablespoons of real Butter in the microwave
Add 1/2 Cup of very fine bakers Sugar - Stir until sugar is dissolved.
Add 1/2 Teaspoon of fresh Lemon Zest
Brush on the still warm muffins