Blueberry Yogurt Muffins

*Mix together the eggs, yogurt and oil. Stir in sugar.

*Add flour, baking powder and salt. Mix.

*Gently fold in the blueberries. (You can use frozen blueberries or fresh, but the fresh have a tendency to make the batter “purple.”)

*Scoop the batter into a greased muffin pan or use paper liners.

*Bake at 350 degrees for 20 minutes or until the muffins are lightly browned.

*Cool slightly and remove from pan.

*When the muffins are still slightly warm, mix together the glaze.

Take 1 cup powdered sugar, then add a tablespoon of milk and whip with wire whisk. Add a little more milk, a teaspoon at a time, until you have the consistency of a glaze.

Then dip the tops of the muffins into the glaze and let the muffins cool completely on wire rack.