Lemon Blueberry Cupcakes

THESE ARE SO DELICIOUS. Literally, I cannot describe to you how good these are. You just have to make them.

Cupcakes:

1 1/4 cups flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

3/4 cup sugar

1/2 stick of butter (4 tablespoons)

1 egg

1 teaspoon lemon extract

1 teaspoon lemon zest

3/4 cup sour cream

1 1/4 cups fresh blueberries

a few tablespoons of sugar to sprinkle on top

Lemon Glaze:

1 cup powdered sugar

2 tablespoons fresh lemon juice

1 teaspoon lemon zest

Preheat oven to 350 degrees F. Line a standard muffin pan with paper cups. In a small bowl, stir together the flour, baking powder, baking soda, and salt. In another larger bowl, cream together the sugar and the butter for about 2 minutes. Add the egg, lemon extract, and zest and beat until completely combined. Add the flour mixture a little at a time. Stir in the sour cream. Divide the batter equally in the cups. On top of the batter in each separate cup, create a layer of blueberries and sprinkle with sugar. This gives the cupcakes a crunchy texture on top that meshes well with the lemon glaze and softness of the cupcake. Bake the cupcakes 18-20 minutes, and let cool completely before drizzling the glaze and serving.

To make the glaze, whisk together the powdered sugar, lemon juice, and lemon zest. It should look thick enough to spread, but thin enough to move around in the bowl. Drizzle over the cupcakes, and it should create a bit of a shell and harden a little.