Preheat oven to 375 degrees F. Arrange rack to center position.
Spray muffin pan with nonstick spray or use paper liners and just spray the top of the pan.
In small bowl whisk together the flour, salt and baking powder.
In large bowl, cream together the butter and sugar. Add the eggs one at a time.
Mix in about 1/2 the flour mixture.
Mix in the buttermilk, lemon zest, lemon juice and vanilla.
Mix in all but about 2-3 tablespoons of the remaining flour, being careful not to overmix.
Toss the blueberries in the remaining flour. Add them to the mixture and beat gently for a few seconds to break up* some of the blueberries.
Mix the rest gently by hand. Scoop evenly into the prepared muffin pan.
Sprinkle the tops with about 1 tablespoon additional sugar* and bake for about 30 minutes or until a toothpick inserted into the center comes out clean.
Cool in pan for 5 minutes.
Whisk together powdered sugar, lemon juice, lemon zest and water.
Drizzle on warm muffins.
NOTES: If you have turbinado sugar handy, you can use to sprinkle on the muffins before baking. Adds a little more flavor and crunch than granulated sugar. The combination of whole and some crushed blueberries makes them taste full of blueberry flavor.
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Lemon Kissed Blueberry Muffins https://www.epicuricloud.com/?p=1178 March 3, 2015