Blueberry Poppyseed Muffins with Lemon Glaze

Instructions

1. To begin, preheat your oven to 325 degrees. Line 24 muffin cups with papers (2 standard 12-muffin pans), set aside.
2. In a bowl, combine the flour, salt and baking soda. Set it aside.
3. In your mixing bowl, combine the sugar, eggs, oil apple sauce and vanilla. Mix it until smooth.
4. Zest your lemon, and add the zest to the mixture. Reserve your lemon. Stir in the poppy seeds.
5. Mix in half of the flour mixture until just combined. Then mix in half of the milk, again until just combined. Repeat with the remaining flour mixture and milk.
6. Scrape the bowl with a rubber spatula to be sure that everything is combined, then gently fold in your blueberries.
7. Scoop the batter into your muffin pans, distributing the batter evenly.
8. Bake for 20-25 minutes or until the muffins test done with a toothpick. They will not get very golden on top.
9. If you wish to put the glaze on the muffins, then when they are almost done, combine the glaze ingredients (get the lemon juice from your reserved lemon) in a small saucepan. Bring them to a gentle boil, stirring often until the sugar is dissolved. Remove from heat.
10. When your muffins are done, transfer them to a cooling rack. Brush the warm glaze over the tops of the hot muffins, and let them cool.
11. Enjoy!