Wild Blueberry Lemon Muffins

Ingredients

• 2 cups flour 
• 2.5 teaspoons double-acting baking powder 
• 14 servings butter 
• 1 cup buttermilk 
• 1  eggs 
• 3 tablespoons juice of lemon fresh
• 0.3 teaspoon lemon zest 
• 0.5 cup powdered sugar 
• 0.8 teaspoon salt 
• 2 teaspoons vanilla extract 
• 2 cups blueberries wild canned (of course you can use regular instead!)

Equipment

• bowl
• oven
• whisk
• wire rack
• hand mixer
• spatula
• muffin liners
• muffin tray

Directions

1. Preheat oven to 375 degrees
2. Line 16 muffin cups with paper lines
3. Mash 1/8 cup sugar with lemon zest until sugar is moistened
4. In a medium-sized bowl, whisk together flour, baking powder, and salt
5. Using an electric mixer, beat 1 cup sugar and butter together
6. Beat in egg, butter milk, vanilla, and lemon sugar one at a time
7. Add flour mixture slowly until smooth
8. Mix in blueberries gently with a large spatula
9. Divide batter equally into muffin tins (filling about 3/4 of the way)
10. Bake for about 35 minutes, or until cake tester comes out clean
11. Allow muffins to cool and prepare glaze by combining lemon juice, zest, and powdered sugar
12. Place muffins on a wire rack and spoon about 1 tbsp of glaze on top of each muffin and let it slide over the sides of the muffin