Glazed Blueberry Doughnut Muffins

Ingredients

• 2 1/2 cups all-purpose flour
• 3/4 tsp salt
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp cinnamon
• 1/8 tsp nutmeg, optional
• 1/2 cup unsalted butter, softened
• 3/4 cup + 2 Tbsp granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 2/3 cup low-fat buttermilk
• 1/4 cup sour cream
• 1 Tbsp fresh lemon juice
• 1 1/2 cups fresh blueberries
• 2 cups powdered sugar
• 2 1/2 Tbsp milk
• 1 1/2 Tbsp fresh lemon juice

Directions

1. Set the oven to 425 degrees. In a mixing bowl, spend 30 seconds whisking together the flour, cinnamon, nutmeg, baking powder, baking soda, and salt, then place the bowl aside.
2. In a large mixing bowl, use an electric hand mixer on medium speed to beat the butter with the sugar for about 30 seconds, until evenly blended. Add the eggs 1 at a time, mixing after each addition; when the 2nd egg goes in, mix in the vanilla as well.
3. Whisk the buttermilk, sour cream, and lemon juice in a bowl or liquid measuring cup. Fold 1/3 of the flour mixture into the butter mixture, stopping once it comes together. Fold in 1/2 of the buttermilk mixture only until incorporated, then repeat that alternating pattern, finishing with the flour mixture. Gently fold in the blueberries.
4. Portion the batter among 12 muffin cups lined with paper, using a slightly heaping 1/3 cup for each cup so they are full. Bake for 15 – 18 minutes, until a toothpick poked into the center pulls out clean, or with a moist crumb or 2 attached.
5. Move the muffins to a wire rack and let them cool until they are just warm, about 10 – 15 minutes. In a small mixing bowl, whisk the powdered sugar with the milk and lemon juice until smooth. Dip the muffin tops into the glaze, pause so the extra glaze drips off, and set them back on the rack. Leave them at room temperature until the glaze sets. Store at room temperature in an airtight container.