Ingredients:  11⁄2 cups all-purpose flour 1 teaspoon baking powder 1⁄2 teaspoon baking soda 1⁄4 teaspoon salt 1 cup fresh blueberries 1⁄2 cup buttery spread  3⁄4 cup granulated sugar 1 egg 1 teaspoon vanilla extract 1⁄2 cup low-fat vanilla yogurt 1⁄2 teaspoon grated lemon peel glaze: 1⁄2 cup powdered sugar 1 tablespoon lemon juice 2 teaspoons buttery spread

Directions: Heat oven to 350°F. Grease 12-cup muffin pan or line with cupcake liners; set aside. 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 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. Evenly spoon butter into prepared pan. Bake 22 to 24 minutes or until golden brown and centers spring back when touched. Cool 5 minutes on wire rack. Remove from pan and cool completely. For glaze, blend powdered sugar, lemon juice, and spread. Drizzle over cooled muffins. Makes 12 muffins. (Recipe from Unilever Brands) *See more recipes in our breads, muffins & pancakes collection *See more recipes in our desserts collection