Lower Sugar Lemon Blueberry Muffins with Citrus Glaze

Ingredients:

Lemon Blueberry Muffins

~ 6 tablespoons butter

~ 1/2 cup honey

~ 2 eggs

~ 1 teaspoon vanilla 

~ 1 teaspoon lemon extract or juice with some zest

~ 1 1/2 cup flour

~ 1 teaspoon salt

~ 1 teaspoon baking soda

~ 1 teaspoon baking powder 

~ 2/3 cup butter milk

~ 3/4 cup of fresh blueberries 

Citrus Glaze

~ 2 tablespoons butter

~ 1/3 cup powdered sugar or powdered sugar substitute 

~ 1 to 2 tablespoons of orange juice

~ 1 teaspoon lemon juice

Instructions:

1. Preheat oven to 350 and prepare your cupcake pan whether you use liners or grease it. In medium bowl sift flour, baking soda, baking powder and salt together. In large bowl add in 6 tablespoons of softened butter and beat for 1 mins or more until it's lighter in color. Add in honey beat again for 1 min. Add in eggs, vanilla, lemon extract or juice and zest and beat for 45 second scrape blow throughout.

2. With a rubber spatula, alternate folding in dry ingredients and milk making sure to start on dry ingredients and end on milk. In a small bowl poor in blueberries and toss them with about 1 tablespoon flour to make sure they stay suspended in batter. Fold blueberries in to batter. Give it one finally mix and then scoop batter in to cupcake pan and bake for 18 to 22 mins.

3. (Glaze) in small bowl melt two tablespoons of butter, mix in powdered sugar and then orange and lemon juice, stir well. When the muffins come out of the oven let them cool before spooning the glaze over the top and enjoy!