1/2 cup milk grated zest of 1 lemon
1 tbls.. chopped lemon balm (optional)
2 cups flour
2 tsp. baking powder pinch of salt
6 tbls. butter - room temp.
1 cup sugar
2 eggs - slightly beaten
2 tbls. lemon juice
2 cups blueberries (fresh or frozen)

Glaze: 1 tbls. lemon juice (or more) Whisk in powdered sugar until the glaze is the consistency of a thick paste.

Preheat oven to 400 degrees. heat milk, remove form heat and add lemon zest and lemon balm and let cool.

In a large bowl cream butter and add sugar gradually, beating until creamy. Add eggs slowly and beat well.

In a separate bowl combine flour, baking powder and salt. Add milk mixture to butter mixture, add lemon juice, and mix well. Then add flour mixture and blend well. Add blueberries last and stir gently until just mixed in.

Fill paper lined muffin cups at least 3/4 full. Bake 20-22 minutes at 400 degrees. do not overbake, muffins will be very light in color, not brown. While muffins are still a little warm, drizzle glaze over each muffin. Makes 14-16.