Name: Blueberry Hill Cupcakes
Yield: 24 Servings
Ingredients: 3 1/4 cups all purpose flour; 1 1/4 cups sugar; 1 tablespoon baking powder; 1/2 teaspoon coarse kosher salt; 1/4 teaspoon baking soda; 6 tablespoons (3/4 stick) unsalted butter, melted; 1/4 cup canola oil; 2 large eggs; 1 cup buttermilk or low-fat yogurt; 1 cup whole milk; 1 teaspoon vanilla extract; 1 teaspoon grated lemon peel; 1 1/4 cups fresh blueberries, frozen for 4 hours; 2 1/4 cups powdered sugar; 10 tablespoons (1 1/4 sticks) unsalted butter, room temperature; 1/2 cup plus 2 tablespoons maple sugar; 1/2 teaspoon coarse kosher salt; 1 1/4 teaspoons vanilla extract; 4 teaspoons (or more) whole milk; 1 cup chilled fresh blueberries; Fresh mint sprigs (optional)

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