Bring eggs, butter, and sour cream to room temperature.
Preheat oven to 325 degrees for a dark non-stick muffin pan. Place cupcake muffin liners in the muffin pan.
In a seperate bowl mix gf flour, psyllium husk powder, xanthan gum, chia seeds, baking powder, baking soda, and sea salt. Mix with a fork. Set aside
In a large glass bowl, add softened butter and sugar. Mix well with using a hand mixer. Then add the eggs and mix well. Add the vanilla and lemon juice and stir with a large spatula.
Gently fold in 1/2 of the flour mixture. Then add the sour cream and gently fold in. Then add the other 1/2 of the flour mixture. We are incorporating air and fluffiness into our batter, so fold gently.
Last, add the blueberries and gently fold in.
Using a large cookie scoop, place scoops of batter into the prepared liners/pan. Bake at 325 degrees for 22-24 minutes or until toothpick comes out clean.
Remove muffins to a cooling rack. Let cool about 10 minutes before adding the glaze.
Make the lemon glaze:
In a microwave safe bowl, mix the powdered sugar, sea salt, and lemon juice. Place butter on top. Microwave 45 seconds. Stir. It's ready!
Pour a little glaze on each mini-cake. Let cool completely. If you use silicone liners to serve these in, make sure your guests don't throw them away. These will stay fresh on the counter for 2 days. I don't seal by container completely when I store these at room temperature so that as they let off moisture they don't become soggy on the bottom of the cupcakes due to the fresh fruit.
