Blueberry Yogurt Muffins
Rinse the blueberries and pat dry.
Beat the butter and sugar until creamy. Gradually beat in the egg and then stir in the flour, salt, baking powder, baking soda and yogurt until just combined. Fold in about 2/3 of the blueberries.
Grease a 12-cup muffin pan, fill with the muffin batter and bake in a preheated oven (200°C) (approximately 400°F) for about 20 minutes.
Whisk the powdered sugar and blueberry juice until smooth, spread over the warm muffins and top with the remaining blueberries. Remove the muffins from the pan and serve hot or cold.