.
1/2 corn oil
2 eggs
1 cup granulated sugar
1 Tablespoon lemon zest
2 Tablespoons fresh lemon juice
1 3/4 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups huckleberries or blueberries

LEMON GLAZE:
1/4 cup powdered sugar
2 teaspoons lemon zest
2 Tablespoons lemon juice

Preheat oven to 375 degrees F.

In a large bowl with an electric mixer, beat the corn oil and eggs until well blended. Add the sugar and continue beating for 2 minutes or until the mixture is creamy. Add lemon zest and lemon juice.

In a small bowl, combine the flour, baking powder, baking soda and salt. Using a wooden spoon, stir all dry ingredients into the creamy mixture. Be careful not to over mix.

Gently fold in the huckleberries or blueberries, using a rubber spatula. Grease a 12-cup muffin tin or line the tin with paper muffin cups. Spoon the batter into cups until they are three-quarters full.

Bake in the oven for 25 minutes or until muffins are golden brown.

While muffins are baking, prepare the lemon glaze. In a small bowl, combine the powdered sugar, lemon zest and lemon juice. Stir and set aside.

Remove muffins from the oven and pierce each muffin 6 to 8 times with a skewer. Spoon the lemon glaze over the muffins while they are still warm. Makes 12 muffins.