CLASSIC BLUEBERRY MUFFINS WITH LEMON GLAZE OR GINGER GLAZE
While muffins are baking, mix 1 teaspoon grated lemon zest or grated fresh ginger and ½ cup sugar in small bowl and set aside. Bring ¼ cup lemon juice and ¼ cup sugar to simmer in small saucepan over medium heat and simmer until mixture is thick and syrupy and reduced to about 4 tablespoons. After muffins have cooled for 5 minutes, brush tops with glaze, then, working one at a time, dip tops in lemon-sugar or ginger-sugar. Set muffins upright on wire rack and serve.