Instructions: In small saucepan, heat milk, then remove from heat. Add lemon zest and lemon balm; let cool. In large bowl, cream butter and add sugar gradually, beating until creamy. Add eggs slowly and beat well. In a separate bowl, combine flour, baking powder, and salt. Add milk mixture to butter mixture; add lemon juice and mix well. Then add flour mixture and blend well. Add blueberries and stir gently until just combined. Fill paper-lined muffin cups at least 3/4 full. Bake at 400 20 - 22 minutes. Be careful not to overbake. Muffins will be very light in color, not brown. Glaze: Add powdered sugar to lemon juice until glaze is the consistency of a thin paste. While muffins are a little warm, drizzle with glaze.

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