Blueberry muffins with lemon glaze

These are good. I mean it. They are fluffy and light not too sweet and great warm out of the oven. After my first week back at school I'm tired and worn out, so into the kitchen I go.

Ingredients

2 1/2 cups flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 cup sugar

1/4 teaspoon salt

2 eggs, beaten*

1 cup buttermilk*

½ cup melted butter or 1/2 cup vegetable oil
Juice of 1 lemon
1 teaspoon vanilla
1 1/2 cups blueberries

For the glaze:
½ cup powdered sugar
3 tbsp. lemon juice

Directions
Preheat oven to 400 degrees F.

Sift dry ingredients together in a large bowl. If you are the kind of person that skips this step dont. The muffins will not be as fluffy with out this step. In another bowl, whisk eggs, buttermilk, butter or oil, lemon juice and vanilla. Make a well in the dry ingredients and pour in liquid ingredients, mixing quickly.

Fold in blueberries. Spoon batter into greased muffin cups, almost to the top of each cup, and bake for 20 -30 minutes, or until golden brown.

In a small bowl, whisk powdered sugar and lemon juice until it is the consistency of thin icing. Brush each muffin top with about 1 tsp. of the glaze.