Preheat oven to 350 degrees F. Prepare 12-cup muffin tin with a coating of spray oil.

In a medium bowl, combine both kinds of flour, sugar, baking powder and salt. In a small separate bowl beat the egg, then stir in yogurt, butter, lemon peel, and lemon juice.

Pour the wet ingredients all at once into the dry ingredients, and stir just until everything is moistened. *If using full-fat 5% yogurt, add 1-2 tablespoons of milk to ensure the mixture is wet enough and dry ingredients are completely moistened. Fold in blueberries carefully with spatula.

Spoon batter into muffin pan, filling each opening about 2/3 full. Bake for 20-22 minutes. Muffins are done when tops spring back lightly when touched and the edges are golden.

While muffins are in the oven, combine the glaze ingredients in small sauce pan, and cook over medium-low heat until sugar is dissolved. (Alternatively, add glaze ingredients to a microwave-safe measuring cup, and microwave on High for 30-45 seconds, then stir until sugar is dissolved).

To prepare to glaze the muffins, put a large piece of wax paper or newspaper or plastic wrap on the counter, longer and wider than the muffin pan. Place a cooling rack on top of that. This will catch any glaze that runs off the sides of the pan as you're pouring it over the muffins.

When the muffins are done baking, remove the pan from the oven and place on top of the cooling rack. Poke a few holes in the top of each muffin with a toothpick. Pour the glaze slowly and liberally over each muffin, using all the glaze. Allow the muffins to rest in the pan for another 10-15 minutes, then remove from the pan and place on the cooling rack to finish cooling.