Lemon-Glazed Fruit Muffins

1/2 cup vegetable oil
2 large eggs
1 cup granulated sugar
1 tablespoon lemon zest
2 tablespoons fresh lemon juice
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups blueberries, marionberries, and or huckleberries
GLAZE:
1/4 Cup powdered sugar
2 Teaspoons lemon zest
2 Tablespoons fresh lemon juice

Preheat oven to 375°. In a large bowl with electric mixer, beat oil and eggs until well blended. Add sugar and continue beating for 2 minutes. Add zest and juice. In a small bowl combine flour, baking powder, soda and salt. Using a wooden spoon stir all dry ingredients into creamed mixture - careful not to over mix. Carefully fold berries into mixture with spatula. Spoon batter into paper lined muffin tins 3/4 full. Bake for 25 minutes or until tests done.

While muffins are baking, in a small bowl combine glaze ingredients.

When muffins are done, remove from tin and pierce 6 to 8 times with a skewer or long-tined fork. Spoon glaze over muffins while still warm.