Lemon Blueberry Muffin Tops

  2 cups all-purpose flour
 1/3 cup sugar
 2 teaspoons baking powder
 1 teaspoon grated lemon peel (or lemon juice)
 1/2 teaspoon baking soda
 1/4 teaspoon salt
 1 cup lemon yogurt
 1 egg
 1/4 cup butter or margarine, melted
 1 cup fresh or frozen blueberries

   GLAZE:
 1 cup confectioners' sugar
 2 tablespoon lemon juice
 1 teaspoon grated lemon peel

Directions

   1. In a large bowl, combine the first six ingredients. In another bowl, combine

the yogurt, egg and butter. Stir into dry ingredients just until moistened. Fold in

blueberries. Drop by heaping tablespoonfuls 2 in. apart onto a greased baking sheet.

Bake at 400 degrees F for 15-18 minutes or until lightly browned. Combine glaze

ingredients; drizzle over warm scones.