Preheat oven to 350 degrees. Grease 12-cup muffin pan or line with cupcake liners; set aside.
In medium bowl, combine flour, baking powder, baking soda and salt. Add blueberries and gently toss to coat.
In large mixing bowl, with electric mixer, beat spread and granulated sugar until light and fluffy. Beat in egg and vanilla, then yogurt and lemon peel just until blended. Stir in flour mixture just until blended.
Evenly spoon batter into prepared pan. Bake 22-24 minutes or until golden brown and center springs back when touched. On wire rack, cool 5 minutes. Remove from pan and cool completely.
Meanwhile for glaze, blend confectioners sugar, lemon juice and spread. Drizzle glaze over cooled muffins.
All materials courtesy of Unilever Brands. For more recipes and information on tea, visit www.liptont.com and to learn about the health benefits of cooking with soft spreads, visit www.bigfat truth.org