Blueberry Lemon Buttermilk Muffins

I copied this recipe out of a magazine at the doctor's office.
 I love the texture the buttermilk gives these muffins and
the lemon and blueberry flavours are always a hit at our house.

• 1 cup butter, softened
• 1 1/2 cups sugar
• 4 eggs
• 2 1/2 tablespoons lemon juice
• 2 tablespoons lemon zest
• 1 teaspoon vanilla
• 3 cups flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup buttermilk
• 1 1/2 cups fresh or frozen blueberries (do not thaw first)

Glaze (optional)

• 1 1/2 cups icing sugar
• 3 tablespoonslemon juice
• 1 tablsepoon lemon zest

1. Preheat oven to 375 degrees. Place cupcake papers in tins.
2. Beat butter 3 minutes.
3. Add sugar gradually and beat 1 minute
4. Add eggs one at a time.
5. Add lemon juice, zest and vanilla
6. Sift flour, baking poweder, baking soda and salt
7. Add dry ingredients to butter/sugar mix alternately with buttermilk, making 3 additions of each.
8. Gently fold in blueberries.
9. Spoon into prepared cupcake tins and bake for 20-25 minutes at 375 degrees or until done.
10. Glaze (if desired) while still warm. Makes about 2 dozen medium sized muffins.