Lemon Blueberry Muffin
1/2 cup butter, 1 cup sugar, 2 eggs, 1/2 cup buttermilk, 2 Tablespoons fresh squeezed lemon juice, 2 teaspoons grated lemon rind, 2 cups flour, 2 teaspoons baking powder, 1 cup fresh blueberries.
Cream butter and sugar. Add egg one at a time, mixing well after each. Add buttermilk, lemon juice and lemon rind. Gently stir in dry ingredients just until moistened. Fold in blueberries. Divide batter into 10 greased muffin tins. Bake 350 degrees for 20 to 25 minutes. Cool 5 minutes and then remove to cooling rack.
3/4 cup powdered sugar, 1 tablespoon fresh squeezed lemon juice, 1/2 teaspoon melted butter, 1/8 teaspoon vanilla. Mix until well blended. Drizzle over cooled muffins. Store in refrigerator until ready to serve. Warm slightly in microwave just before serving.