Blueberry-Almond Cupcakes with Lemon Glaze

Heat oven the 350ºF. Line muffin tins with paper liners.

Whisk together both flours, baking powder, and salt.

With a mixer, cream together the butter and sugar until they are fluffy. Add eggs, one at a time, mixing each one until fully incorporated. Beat in almond extract.

Alternate adding flour mixture and milk, starting with flour, beating until fully combined after each addition. Fold in blueberries.

Divide batter evenly among cups, filling about 3/4 full. Bake until pale golden, about 15 minutes for minis, 25 minutes for standard size. Transfer to a wire rack to cool before removing from the pan.

Whisk together confectioners’ sugar, lemon zest and lemon juice to make the glaze, and use immediately.