Blueberry Lemon Soda Bread Muffins

Adjust oven rack to middle position and preheat oven to 400 degrees.

In a large bowl, whisk together the flour, cake flour, sugar, baking soda, cream of tartar, and salt. Cut 2 Tablespoons of cold butter into chunks and add to flour mixture. Using a pastry blender, or your clean hands, work the butter into the dry ingredients until it is completely incorporated creating a super fine crumb.

Make a well in the center of the dry ingredients. Add 1 pint of fresh blueberries, zest of lemon, and buttermilk. Use a spoon to work the ingredients together until a dough forms.

Turn out onto a lightly floured surface and pat together to form a 6 inch round. Grab handfuls of the dough and pat into individual sized balls. Place dough balls onto parchment line cast iron skillet or baking sheet. Bump dough balls up next to each other. Using a sharp knife cut a small "x" into to the top of each muffin ball.

Bake for 30-35 minutes or until center is no longer doughy and tops are golden brown. Remove from oven and brush with 1 Tablespoon of melted butter. Cool for a few minutes.

While bread is cooling, in a small bowl mix together 1 cup of powder sugar and 1 Tablespoon of fresh squeezed lemon juice. Mix until smooth glaze forms. Drizzle over the top of the blueberry muffins and sprinkle with extra lemon zest.