Preheat oven to 400 degrees F. Line medium muffin cups with paper liners, or grease bottoms only. For batter, combine flour, sugar, baking powder, baking soda, and salt in large bowl. Add blueberries; toss to coat. In small bowl, whisk egg and oil; blend in yogurt and 1 tsp. of the lemon peel. Add to dry ingredients; stir until just moistened. (Batter will be lumpy). Spoon batter into prepared muffin cups, filling each cup 3/4 full. Bake 12-14 minutes or until golden brown. Cool slightly. For glaze, combine the remaining lemon peel, sugar and milk in small bowl; mix well. Drizzle over muffins.
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