Ingredients:

CUPCAKES

• 3 ¼ cups flour
• 1 ¼ cups sugar
• 1 tablespoon baking powder
• ½ teaspoon kosher salt
• ¼ teaspoon baking soda
• 6 tablespoons unsalted butter, melted
• ¼ cup oil
• 2 large eggs
• 1 cup buttermilk or low fat yogurt
• 1 cup whole milk
• 1 teaspoon vanilla
• 1 teaspoon grated lemon peel
• 1 ¼ cups fresh blueberry (frozen for four hours)

FROSTING

• 2 ¼ cups powdered sugar
• 10 tablespoons butter at room temperature
• ½ cup plus 2 tablespoons maple sugar
• ½ teaspoon kosher slat
• 1 ¼ teaspoons vanilla
• 4 teaspoons (or more) whole milk
• 1 cup chilled fresh blueberries and mint sprigs

Instructions:

1. FOR CUPCAKES preheat oven to 350.  Line two 12 cup muffin pans with liners.  Sift flour and next four ingredients into large bowl.
2. Whisk melted butter and oil in bowl.  Add eggs; whisk to blend.  Whisk in buttermilk, milk, vanilla and lemon.
3. Add buttermilk mixture to dry ingredients and stir JUST TO BLEND.  Stir in frozen blueberries and ladle into liners.  Bake about 23 minutes.
4. FOR FROSTING combine first 5 ingredients in bowl.  Add 4 teaspoons milk and beat until fluffy adding more milk by teaspoonfuls if dry.  This will take about 4 minutes.
5. Frost and garnish with fresh berries and mint sprigs if desired.

Comments: Freezing the berries before adding them to the batter prevents them from sinking to the bottom and from discoloring the cupcakes.