Instructions
Heat the oven to 375ºF.
Cream butter with lemon zest and sugar until light and fluffy.
Add the egg and vanilla and beat until combined.
Toss the blueberries with ¼ cup of flour
Whisk together the remaining flour, baking powder, and salt.
Add the flour mixture to the batter a little at a time, alternating with the dairy.
Fold in the blueberries.
Note: Batter will be thick. This is OK.
Grease a muffin tin with butter or coat with non-stick spray.
Distribute batter
among muffin cups.
Bake for 20-25 minutes.
Check with a
toothpick for doneness ( or internal temp 205 ).
While baking, combine lemon juice, sugar and salt to form thick icing.
Spread tsp of icing over each muffin.