Weelicious

0 Preheat oven to 350°F.
1 Whisk the flour, baking powder and salt in a bowl and set aside.
2 Using an electric mixer, beat the butter and sugar on medium-high speed for 2 minutes or until light and fluffy.
3 Add the eggs, one at a time, then the vanilla, beating on low speed until combined.
4 Still on low speed, slowly add half of the flour mixture, then the milk, then the remaining flour mixture, scraping down the sides of the bowl with a rubber spatula as you go.
5 Fold in the lemon juice and lemon zest.
6 Pour the batter into greased mini muffin cups and bake for 15 minutes (22 minutes for regular sized muffins) or until a wooden toothpick inserted into the middle of the cupcake comes out clean.
7 Place the defrosted blueberries in a strainer over a bowl and press to produce 3-4 tablespoons of blueberry juice.
8 In a small bowl, stir together the powdered sugar and blueberry juice to form a blueberry glaze.
9 Allow cupcakes to cool completely then drizzle or ice with the blueberry glaze.