Lemon Blueberry Muffins

I was bored one night and decided that I wanted to bring blueberry muffins into work the next morning.  Not really knowing if I had all the ingredients I decided to make do with what I had in the refrigerator.  This was the recipe that I used, but I didn't have vanilla honey Greek yogurt, so I substituted it with buttermilk and vanilla.  They were fluffy, delicious and absolutely wonderful!  The lemon flavor really made the blueberries pop!  Give these a try if you're in the mood for soft, tasty and moist lemon blueberry muffins
Lemon Blueberry Muffins
1/3 cup of milk
1/4 cup vegetable oil
1 container of vanilla honey Greek yogurt   (I used 1 cup of milk and 1 Tbsp of lemon juice, combine, let sit for a few minutes and it turns into buttermilk.  I also added a teaspoon of vanilla for extra taste)
1 egg  
1 3/4 cup of all purpose flour
1/4 cup sugar
1 Tbsp grated lemon peel
1 Tbsp lemon juice
2 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup fresh or frozen blueberries

Glaze
1 cup powered sugar
1 to 3 Tbsp of lemon juice

Heat oven to 400ºF. Grease bottoms only of 12 regular-size muffins cups.  I promise they won't stick, just spray the bottoms well!  (don't spray the sides or the muffins won't climb up the sides and they'll be short and dense). 
In large bowl, beat milk, oil, yogurt (or buttermilk) and egg using wire whisk or fork. Stir in remaining ingredients except blueberries, until flour is moistened. Coat blueberries with a smart amount of flour so they don't sink straight to the bottom.  Gently stir in blueberries. Divide batter evenly among muffin cups.  Bake 16 to 18 minutes or until golden brown. Cool 5 minutes; remove from pan.
Mix the glaze together, making it as thick or thin (using the lemon juice) as you desire.  Drizzle the glaze over the muffins and then sprinkle with powdered sugar. 
Enjoy! 

This recipe is from the Betty Crocker Website with some modifications...  Betty Crocker Lemon Blueberry muffins